Here is my version of Mock Mashed Potatoes. It is a casserole dish that is as good the second day as it is the first and I don't believe anyone would know it's not made with potatoes if you didn't tell them. I've really missed mashed potatoes and now I don't have to.

Here is a link to my PDF version which has nutrition information included.
<a href="http://www.dvelliott.com/recipes/Faux%20Twice%20Baked%20Potato.PDF"target="_blank">Faux Twice Baked Potatoes</a>

Enjoy,

Don

Faux Twice Baked Potato

1-head of Cauliflower (Approx 2lb)
½ c. sour cream
4-oz - cream cheese
¼ c. minced green onions
½ stick of soft butter
2 fresh mushrooms diced
salt and pepper to taste
¼ cup of Romano cheese
6-slices of cooked and crumbled bacon 2-Tbs. of bacon grease

Topping
Shredded Cheddar
2-slices of cooked and crumbled bacon on top


Boil cauliflower approx. 20 to 30 minutes until tender, drain well. Fry bacon until crisp and then crumble it. Save the grease. In a large bowl, combine the cauliflower, cream cheese, ½ of the butter, salt, pepper, romano cheese, ½ c. sour cream, ¼ c. minced green onions, 2 fresh mushrooms diced, bacon grease and the bacon bits. Mash it all together. Season with salt and pepper to taste.

I mash it in my Kitchen Aid Mixer.

Put it in a buttered 8 X 8 casserole dish. Cover with the cheddar cheese. Top it off with the bacon pieces. And cut up small pieces of remaining butter and scatter it on top lightly.

Place in a preheated 350° oven and bake until all the cheese has melted. Approximately 20 minutes. Garnish with chives if desired.

Servings 9

Calories/serving 258
Fat 23.1 Grams
Carbs 5.1 Grams
Fiber 2.1 Grams
Net Carbs 3.0 Grams
Protein 9.0 Grams