Ingredients
4slicesbacon,center cut
24ozcauliflower florets
3clovesgarlic,crushed
⅓cup1% buttermilk
1tbspbutter,whipped
¾tspkosher salt
fresh black pepper,to taste
2tbspfresh chives,minced, divided
¼cupreduced fat cheddar,shredded
Preparation
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 for about 15 to 20 minutes or until the cauliflower is soft. Drain, and return to the pot.
Preheat the oven to 350 degrees F.
Add the buttermilk, butter, salt and pepper to the cauliflower and purée with a hand blender. A regular blender would work fine as well.
Mix in 1 tablespoon of the chives and transfer to 4 individual casseroles (¾ cups each) or one 8×8-inch casserole dish and top with cheddar and crumbled bacon.
Bake in the oven for about 5 minutes or until the cheese melts, then top with remaining chives.
