This Twice Baked Caulimash was a hit with the family at Thanksgiving. I actually meant to post this recipe a week or two before Thanksgiving, but I filmed everything… except the end! For some reason, my brain stopped working that day, and I never filmed the final shots after it came out of the oven!
Not a huge deal, because I got to make it twice more! Once for Thanksgiving, which I didn’t film because I was pretty busy that day (*eye roll*), and again this weekend just for this post. Of course, I just found out that I’m now making it for my in-laws’ Christmas dinner too, so I might have waited to just film it if I had realized. Again, no real hardship to make (and eat) it again though!
This dish was completely devoured at Thanksgiving. Even the potato lovers were eating seconds (and in my husband’s case, thirds)!
If you want to skip the video and instructions with pictures below, and just want to jump straight to the written recipe, click here.
Twice Baked Caulimash
- 3 – 16oz bags of frozen cauliflower
- 1 tbsp Lite salt
- 1 tbsp of chicken bouillon (I use Better than Bouillon chicken paste)
- 6 – 8 slices of bacon
- 1/2 cup sour cream
- 4 oz of Philadelphia cream cheese (1/2 a package), room temperature
- 1 1/2 cups shredded Asiago cheese
- 3/4 cup of shredded cheddar cheese
- 3 – 4 green onion, diced
- 1 tsp ground, black pepper
Video Demonstration (written recipe with pictures below):
There is music in the video, so mute your volume (or turn it down) if you don’t want to hear it or would get in trouble for watching a video at work.
1. Cook bacon with desired method. I pan fried mine until crispy.
2. In a large pot, bring frozen cauliflower and salt to a boil.
3. Add bouillon and boil for 10 minutes.
4. While cauliflower is boiling, tear bacon into bite sized pieces and dice the green onion.
5. Preheat oven to 350°.
6. Let the cauliflower drain in a mesh strainer for at least 10 minutes. I also pressed with a large spoon to strain as much water out as possible.
7. If needed, shred Asiago and cheddar cheeses.
8. In a large bowl, mix the cauliflower, room temperature cream cheese, 3/4 of the 1 1/2 cups of Asiago cheese (just slightly over a cup; or just use one cup, it’s a recipe not a science experiment), and sour cream.
9. Stir in the pepper, half of the green onion, and half of the bacon.
10. Layer the cauliflower mix into a casserole dish sprayed with nonstick cooking spray. Cover and bake for 30 minutes.
11. Remove from oven and layer the top with the cheddar cheese, the remaining Asiago, and the remaining bacon. Bake, uncovered, for an additional 10 – 15 minutes.
12. Remove from oven and top with remaining green onion.
13. Serve with your favorite entree and enjoy!
In the last batch I made, we were able to get 7 servings of about 1 cup each. Using a calculation of 7 servings, this recipe came to 217 calories, 7 g net carbs, 10 g protein, and 13 g fat per serving.
I used the MyFitnessPal recipe creator to calculate nutritional information. Nutritional values may change based off the ingredient brands you use, and of course, the size/number of servings you make.
I hope everyone enjoys! Let me know what you think in the comments!
Please don’t mind the mess.
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Twice Baked Caulimash recipe minus the story:
Music – The Temperature of the Air on the Bow of the Kaleetan by Chris Zabriskie is licensed under a Attribution License.