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Creamy Bacon Cheddar Baked Cauliflower.

  • 6 slices
  • 2 medium heads
  • 1 (8 oz) block
    cheddar cheese
  • 1 small bunch
    green onions (scallions)
  • ½ cup
    plain Greek yogurt
    black pepper
    butter, unsalted
  • 1
    Wash cauliflower and cut off the leaves. Separate into small florets and cut the thick stems into smaller pieces; transfer to the pot. Add approx, 1-inch of water in the pot, cover and bring to a boil over high heat; steam until fork-tender, 8-10 minutes.
    2 medium heads cauliflower
  • 2
    Preheat a skillet over medium-high heat.
  • 3
    Chop the bacon into 1-inch pieces. Add to the skillet and cook until crispy, stirring occasionally 3-5 minutes.
    6 slices bacon
  • 4
    Preheat oven to broil and position rack under the broiler.
  • 5
    Coarsely grate the cheddar.
    1 (8 oz) block cheddar cheese
  • 6
    When the cauliflower is cooked, drain water and set aside, uncovered, to allow moisture to evaporate for 1-2 minutes. When most of the moisture has evaporated, mash cauliflower until it resembles the consistency of mashed potatoes.
  • 7
    Add the butter, yogurt, salt, and pepper; stir to combine.
    ¼ cup butter, unsalted
    ½ cup plain Greek yogurt
    1 tsp salt
    ½ tsp black pepper
  • 8
    Add the cauliflower mixture to an ovenproof baking dish or individual ramekins, top with cheese and place under the broiler until cheese is melted, 2-3 minutes.
  • 9
    Wash and trim green onions; cut crosswise into ¼-inch pieces at an angle.
    1 small bunch green onions (scallions)
  • 10
    Carefully remove the cauliflower from oven and top with crispy bacon and green onions. Enjoy!