Loaded Cauliflower Casserole
2 Heads of Cauliflower (or 2 bags of cauliflower florets)
1/4 Red onion, finely chopped
1/4 Cup + 4 Tbsp light sour cream
2 Tbsp olive oil
1/2 Cup shredded cheddar cheese
1/3 Cup shredded pepper jack or mozzarella cheese
2 Scallions, chopped
Option: bacon bits
Preheat your oven to 425F.
Remove the stems from cauliflower and cut into small florets.
Place the cauliflower in a medium sized sauce pot and cover the cauliflower with water.
Place the sauce pot over medium heat, bring the water to a boil and then lower to simmer for 5-7 minutes or until the cauliflower is tender and easily pierced with a fork.
Strain the water from cauliflower and add the strained cauliflower directly to a medium sized bowl.
Add the 2 Tbsp olive oil, 1/4 Cup sour cream and 1/4 chopped red onion to the bowl and mix with a fork to fully combine. The cauliflower should be tender and should break apart as you mix while keep some smaller bits in tact.
Transfer the cauliflower mixture to a greased casserole dish and cover the mixture with the shredded cheese.
Bake for 20-25 minutes or until the cheese is golden and bubbly.
Remove the casserole from the oven and add the dollops of the remaining sour cream and chopped scallion (and bacon bits, if using).