JAMIE'S LOADED CAULIFLOWER

JAMIE'S LOADED CAULIFLOWER image

Provided by jamie Beecham @jamie4cakes

Number Of Ingredients 21

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- large head of cauliflower
1 stick(s) butter
2 tablespoon(s) olive oil, extra virgin
1 - vildilia onion
1 - small pack of slice fresh mushrooms
2 - garlic cloves grated
1 teaspoon(s) Italian seasoning
- salt and pepper to taste
4 - slice of bacon
3 cup(s) finely sheredded colby and monterey jack cheese
1 tablespoon(s) chives
1 cup(s) heavy cream
1 cup(s) sour cream, fat-free
2 tablespoon(s) flour
HEALTHY RECIPE
1 stick(s) light butter
4 - slices of turkey bacon
3 cup(s) low fat cheese
1 cup(s) fat free can milk
1 cup(s) fat free sour cream
- add all the other ingredients

Steps:

In large pot start water seasoned with salt. Let come to a boil.
Clean the cauliflower and place in the pot whole after removing the stem. It will take approximately 15 minutes to come to tender.
In skillet heat the olive oil. Place the sliced mushrooms and chopped onion in the pan. Grate the garlic into the pan and add the Italian seasoning and salt and pepper to taste. Cook till tender.
Drain the cauliflower in a colander. Cut the core out and place the cauliflower into a large mixing bowl.
Add sour cream, 2 cups of cheese and the veggies to the skillet.
In a saucepan melt the butter. Add the 2 tbsp of flour and stir like a paste. Add in the cup of heavy cream. Thicken and add to the cauliflower.
Pour into a caserole dish add one cup of cheese on top. Crumble 4 slices of bacon on top and the chives.
Bake in a 350°F oven until the cheese has melted and bubbling. About 10 minutes or a little more. This is very creamy and if you want it firm bake a little first then add the cheese and bacon and chives let melt.