It’s hard to believe, but it feels like summer is winding down. I don’t know if it’s the unseasonably cool temperatures we’ve been having, or that all the schools are back in session, but I am seeing fall on the horizon, which is incredibly exciting because it is easily my favorite time of the year!!
But before we jump into pumpkin spice everything, let’s first talk about your upcoming Labor Day weekend! (I have always felt like Labor Day weekend is the official departure of summer.) Whether you are planning on going to a BBQ, or cooking out at home, I have the perfect side dish to add to your Labor Day menu!
Twice Baked Potato and Cauliflower Casserole can easily be prepped ahead of time and then popped in the oven when the time is right. It is a low(-er) carb option and an absolute cinch to prepare!
Ingredients:
- 1 medium head of cauliflower
- 3 medium Russet/white potatoes (about 1.5 lbs)
- 3 slices of bacon, cooked and divided in half
- 3 cloves garlic
- about 2 cups of shredded cheese, divided in half
- 2 green onions, diced
- Salt and pepper
Instructions:
- Roughly chop the potatoes and cauliflower. Place potatoes in a medium pot first, then add cauliflower on top. Add water and steam/boil for about 20 minutes, until everything is soft to the touch.
2. Cook bacon until crispy.
3. Prepare all other ingredients (grate cheese, chop onions, mince garlic.)
4. Once potatoes and cauliflower are soft, remove from pot and place in a 9×13 pan. Use a potato masher to smash them up and mix together. Add 1/2 the cheese, 1/2 the bacon, 3 cloves of minced garlic, and lots of salt and pepper. Mix all ingredients well. (You can use a large mixing bowl if you prefer, but I was trying to minimize the dirty dishes!)
5. Smooth mixture out and sprinkle remaining cheese, bacon, and the green onions.
6. Either cover the casserole with plastic wrap and store in the fridge for later, or pop the pan into the oven at 350° for about 20 mins.
Just because summer is winding down doesn’t mean there isn’t still time for this perfect BBQ side dish. This casserole packs all the flavors of a decadent twice baked potato, but without the heavy carb load, thanks to the amazing powers of cauliflower! This will feed a crowd and can be made ahead of time, so you can just enjoy yourself during your next cookout!
Enjoy!
- 1 medium head of cauliflower
- 3 medium Russet/white potatoes about 1.5 lbs
- 3 slices bacon cooked and divided in half
- 3 cloves garlic
- About 2 cups shredded cheese divided in half
- 2 green onions diced
- Salt and pepper
-
Roughly chop the potatoes and cauliflower. Place potatoes in a medium pot first, then add cauliflower on top. Add water and steam/boil for about 20 minutes, until everything is soft to the touch.
-
Cook bacon until crispy.
-
Prepare all other ingredients (grate cheese, chop onions, mince garlic.)
-
Once potatoes and cauliflower are soft, remove from pot and place in a 9x13 dish. Use a potato masher to smash them up and mix together. Add 1/2 the cheese, 1/2 the bacon, 3 cloves of minced garlic, and lots of salt and pepper. Mix all ingredients well. (You can use a large mixing bowl if you prefer, but I was trying to minimize the dirty dishes!)
-
Smooth ingredients out and sprinkle remaining cheese, bacon, and the green onions.
-
Either cover the casserole with plastic wrap and store in the fridge for later, or pop the pan into the oven at 350° for about 20 mins.
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