This is my low carb equivalent to eating a loaded baked potato or a very rich risotto. Two of my favorite things that I cannot eat any longer due to my thyroid.  Trust me - make this in a double batch and freeze half before you bake it. It's perfect for an impromptu dinner or even brunch with poached eggs on top. Serves 8. 

INGREDIENTS

1 large head of organic cauliflower, grated (sub 1 bag organic, riced cauliflower)
4oz organic cream cheese, cubed (sub vegan cream cheese)
½ cup organic sour cream (sub plain coconut yogurt)
¼ cup green onion, minced
¼ cup parmesan cheese, finely grated (sub plant-based cheese)
6-8 slices organic low sodium bacon, cooked, crumbled, and chopped to bits 
1 cup grated organic sharp cheddar cheese (sub plant-based cheese)
1 tsp JF Universal Salt
Fresh cracked black pepper, to taste

TOPPINGS

¼ cup sharp cheddar cheese, grated (sub plant-based cheese)
3 Tbsp organic low sodium bacon, cooked, crumbled, and chopped to bits
Green onion, minced

PROCES

Preheat the oven to 350º. Cook the riced cauliflower in a pot with JF Salted water for approximately 3-5 minutes just until tender. Do not over cook it. Drain and set aside.

In a large bowl, combine thee cream cheese, sour cream, minced onion, parmesan, bacon and cheddar cheese. Add the cauliflower and mix well. Season to taste. 

Spread evenly into a small baking dish. Top with ¼ cup cheddar cheese and extra bacon. Bake for approximately 20 minutes then turn on the broiler and brown the top. Remove from the oven and top with extra green onion.

Serve immediately with protein or a crisp green salad of your choice. Try not to eat the entire dish. Its better the next day also! FYI….its great late night or hangover food.