Twice baked cauliflower

It's not that often that I do this...but I'm posting something that I just ate last night.  You probably don't know that I've got at least a week's worth of postings all queued up and ready to rock at all times.....but I do. Every so often you come across a recipe that knocks your socks off to the point where you just to share it...and share it NOW!

I figured today would be a good day to share a new favorite recipe, for quite a few reasons. First, I'm in a splendiferous mood today as (obviously) it's Friday, we get to eat at one of my favorite restaurants tonight (go drool HERE), and afterwards we have tickets to the Hunger Games movie!! I haven't been this obsessed with a book series, well...ever. I realize I sound like a 16 year old girl but I read the trilogy in 1 week...I literally barely slept...so believe me when I tell you that Justin is just as excited to go to the movie as I am, for the sole reason that I will probably (he's hoping) shut up about it after tonight.

There's another reason today is special though, although it's just as geeky as the Hunger Games thing.  Today is the one year anniversary of this blog!! I started it on March 23, 2011 as sort of a fun little project, not planning on posting each day, and mainly for family and friends to read...and it's turned into this. This blog with 70 followers (the majority of which I do not know personally) and 99,000 views (which translates into like 271 views per day for the last year)....what happened?!  I know I'm not that interesting, and the food pictures I post are absolutely not up to snuff when I look at other food blogs, and all the recipes on here are not the best (some of them are terrific but others are not even good!)...so what happened?!

Whatever happened, I'm so glad that I decided to start this project.  It's more than a food blog to me, if I go back and read from last year to now, it's a chronicle of my life (and Justin's) over the past year. So much has happened that I've gotten to share on here (including this and this) and I've really enjoyed writing about everything I love and am thankful for, not just food (read here , here, and here).  Looking back, I can't believe how eventful a year it's been and how fast it's flown by!  Anyway, thanks to those who keep coming back and are enjoying the recipes and stories posted...be sure to comment when you try something, it makes it even more fun! And now....du du du duuuuuuuuuuuuhhhhhhhhh....twice baked cauliflower!

PLEASE don't run! I pinky swear this is something you want to try...and this promise is backed up by Jessi, who hates cauliflower and bacon (yeah, I know, who hates bacon??) and ate the crap out this just like I did! Do not be frightened :)

First off, you know I have a problem with taters...Big Dan used to call me "potato ass" when I was growing up because of the quantity of chips and fries I would eat as a kid. He gave me a healthy self esteem though :) So if I'm telling you that I could substitute this cauliflower for potatoes, you have to believe me as a potato connoisseur, YOU HAVE TO! This is fo sho going on my reg rotation, and if you're looking for a lighter way to make taters, it should go on yours as well...

I'm going to put the recipe here, but since it was my friend Mallory who made this for us (it was a Pinterest find from last week), I don't have much of the preparation photos....so head on over to this blog for the original posting and some gorgeous pics!

1 large head cauliflower
4 oz. low fat cream cheese (I used fat free when I've made it since)
1/2 cup low fat sour cream (I used fat free when I've made it since)
1/4 cup minced green onions (I didn't have any so I left these out)
1/4 cup freshly grated Parmesan cheese (If you only have finely grated Parmesan, use a bit less)
6 slices bacon, cooked until very crisp, fat blotted with paper towel and then crumbled (I used turkey bacon crumbles, only 20 calories per tablespoon)
1 cup reduced fat sharp cheddar cheese (I used Kraft 2% milk colby jack)

Instructions:

Preheat oven to 350F/180C. Cut out stem and core from cauliflower, and cut into small pieces. Cook in large pot of boiling salted water until cauliflower is tender, but not overly soft. Drain well and mash with potato masher, leaving some chunks. Mix in light cream cheese, light sour cream, green onion, Parmesan, and 3/4 of the crumbled bacon.

Spread evenly in a medium-sized glass casserole dish. Sprinkle with low-fat cheddar cheese and reserved bacon. Bake 30-35 minutes, or until hot and bubbly.

I didn't have my good camera with me at the time, so I apologize for the photos....but DANG they still look good don't they!?  Enjoy :)

Fat Stats:
I have this estimated at 680 calories FOR THE WHOLE PAN! Yeah, sometimes I don't like to mess around with servings...I just want to know what I'm signing up for if I eat half the pan  :)  I usually eat 1/4 of the pan of this when it's served (I have to hold myself back not to do more) which equals out to 170 calories of uber fat kid food tasting potatoes. This is seriously my new favorite recipe, hands down.