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Contents
2 lbs. fresh cauliflower florets
8 oz. grated sharp cheddar cheese, divided
8 oz. grated Monterrey Jack cheese, divided
8 oz. block cream cheese, softened
4 tablespoons heavy cream
1½ cup green onion, sliced
6 slices bacon, cooked and crumbled
1 clove of garlic, chopped
½ teaspoon. Salt
Freshly ground black pepper
Instructions
Preheat your oven to 350°F.
Steam the cauliflower florets until soft.
Combine cream 6 oz. shredded cheddar cheese, 6 oz. All Monterrey Jack, all cream cheese, and heavy cream. Add sliced green onion, chopped bacon and garlic to the cheese mixture, stir and set aside.
Drain the boiled cauliflower florets and add them to the cheese mixture. Stir cauliflower and cheese mixture together. Add salt and pepper to taste.
Pour the mixture from step 4 into a 3-quart casserole dish. Sprinkle the remaining 2 oz of cheddar and Monterrey Jack cheese over the mixture, then cover the dish with foil.
Bake the casserole for 25 minutes with the foil open. Remove foil and continue baking until cheese is bubbling. Remove from the oven and serve hot.
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