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Twice Baked Cauliflower

Twice Baked Cauliflower

Author Meg's Everyday Indulgence


  • 1 large head of cauliflower
  • 4 oz. cream cheese, room temperature
  • 1/4 cup sour cream
  • 1/4 cup parmesan cheese
  • 6 slices thick-cut bacon, cooked and crumbled
  • 1/4 cup thinly sliced green onions
  • 1 1/4 cups shredded cheddar cheese


  • Preheat oven to 350 degrees F. Bring a pot of water to a boil. Meanwhile, cut cauliflower into small pieces. Add cauliflower to pot and boil for 7 minutes, or until softened but not completely mushy. Drain well then add to a large bowl. Mash until almost smooth but some small lumps remain. Mix in cream cheese, sour cream, parmesan cheese, green onions and all but 3 tablespoons of the crumbled bacon. Mix well until fully combined.
  • Spread mixture into a casserole dish or 8x8 pan. Sprinkle with shredded cheddar and top with remaining bacon. Bake for 25-30 minutes, or until bubbly and melty.