Loaded Cauliflower Casserole With Swiss Chard and Bacon
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
- 2 cloves garlic minced
- 1 cup shredded cheddar cheese
- 2 slices bacon
- 1 head cauliflower cut into florets (4 cups)
- 3/4 cup plain full-fat yogurt (i used regular but greek would be great too)
- 3 green onions thinly sliced (can use chives too!)
- 2 cups shredded swiss chard (or spinach kale, etc.)
- 1/4 teaspoon each: salt pepper, cayenne, paprika
- Carbohydrate 5.8678 g
- Cholesterol 29.4466666666667 mg
- Fat 11.5975333333333 g
- Fiber 2.47099999904633 g
- Protein 8.56466666666667 g
- Saturated Fat 6.05517666666667 g
- Serving Size 1 1 Serving (130g)
- Sodium 243.936666666667 mg
- Sugar 3.39680000095367 g
- Trans Fat 0.871703333333334 g
- Calories 157 calories
Preheat oven to 350ºF.Cut cauliflower into florets and steam or boil however you’d like. Drain, and mash a few of them to help create a denser consistency.Meanwhile, cook the bacon! You can use the oven method, or fry it on the stove. Then chop it into pieces. Reserve half for topping.Chop the green onions and separate the whites from the greens. Reserve greens for topping. Chop or shred the swiss chard. (You can optionally cook the swiss chard in the microwave for about 30 seconds to wilt it.)Add yogurt to a large bowl, mince and add the garlic, about half of the cheese, and the spices and mix well. Add the cauliflower, swiss chard, white part of the onion, and ½ the bacon to the yogurt cheese mixture and mix well. Pour into a well-greased baking dish. Top with remaining bacon and cheddar cheese and bake, covered, for about 20-25 minutes. If you want the cheese to get bubbly, remove the lid and bake an additional 5 minutes.
