Posted 8/26/2010 3:00:00 PM
Recipe by Karen Barnaby, Executive Chef, The Fish House in Stanley Park.
Twice “Baked” Cauliflower
Makes 6 servings
It’s not exactly true because the cauliflower is boiled, then baked, but it sounds good as a title. And, it’s much tastier than a twice baked potato!
| 2 lbs |
Cauliflower, cut into florets |
900 g |
| 4 oz |
Cream cheese |
113 g |
| 2 tbsp |
Unsalted butter |
30 mL |
| ½ cup |
Sour cream |
120 mL |
| ¼ cup |
Minced green onion |
60 mL |
| ¼ cup |
Freshly grated Parmesan cheese |
60 mL |
| 8 |
Slices bacon, cooked until crisp and crumbled |
8 |
| 1 cup |
Shredded aged cheddar cheese |
240 mL |
Preheat the oven to 350° F (175° C).
Cook the cauliflower in a large pot of rapidly boiling water until tender. Drain well and mash. Or, you can purée in a food processor if you want a smoother texture. Mix in the cream cheese, then the butter, sour ...
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