ABSOLUTELY LOVED THIS CASSEROLE DISH!
WILL DEFINITELY MAKE AGAIN!! ❤️
4 slices center cut bacon
6 cups (about 24 oz) cauliflower florets
3 cloves crushed garlic
1/3 cup 1% buttermilk
1 tablespoon whipped butter
3/4 tsp kosher salt
fresh black pepper, to taste
2 tablespoons minced fresh chives, divided
1/4 cup shredded reduced fat shredded cheddar
Cook the bacon in a skillet until crisp; set aside on a paper towel then crumble.
Fill a large pot with water, bring to a boil and add cauliflower and garlic. Boil until the cauliflower is soft, about 15-20 minutes. Drain, and return to the pot.
Preheat the oven to 350°F.
Add the buttermilk, butter, salt and pepper to the cauliflower and purée with a hand blender. If you don’t own a hand blender, a regular blender would work fine as well. Mix in 1 tbsp of the chives
and transfer to 4 individual casseroles (3/4 cups each) or one 8 x 8 casserole dish and top with cheddar and crumbled bacon. Bake in the oven until the cheese melts, about 5 minutes then top with remaining chives.
INFO NOTE :
SERVINGS: 4 ;
SIZE: 3/4 CUP ;
POINTS+: 3 PTSPLUS ;
SMART POINTS: 2
CALORIES: 112 ;
FAT: 5.5 G ;
CARB: 10 G ;
FIBER: 4 G ;
PROTEIN: 1.5 G ;
SUGAR: 0 G
SODIUM: 107 G (WITHOUT THE SALT)
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