Loaded cauliflower bake

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Ingredients:

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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

Directions:

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.

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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.

Servings: 4 | Size: 3/4 cup | Points+: 3 pts | 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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