Ingredients

1 large head cauliflower
2 cups divided Colby-Monterey jack cheese, shredded
8 ounces fresh mushrooms
½ cup light sour cream
½ cup olive oil mayonnaise
6 slices bacon
6 tablespoons fresh chives
2 cloves garlic
½ teaspoon s
¼ teaspoon ground black pepper

Directions

Wash hands with soap and warm water, scrubbing for at least 20 seconds. Gently clean all produce under cool running water. Preheat oven to 425 degrees F, and coat 9-inch-by-13-inch baking dish with oil cooking spray. Place a steamer basket into a saucepan, fill with water to just below basket, and bring to a boil. Add cauliflower florets, cover, steam for about 15 minutes, until tender. Pat dry mushrooms, then roughly chop. Chop chives, peel and mince garlic cloves. In a large mixing bowl, combine sour cream, mayonnaise, garlic, salt, and black pepper. Add cauliflower, half of the bacon, 1 cup of the Colby-Monterey Jack cheese, mushrooms, and chives, then mix well. Transfer mixture to the prepared baking dish, top with remaining bacon and cheese. Bake in the preheated oven for about 20 minutes, until bubbling and cheese is melted. Remove from the oven and cool 10 minutes before serving.

Nutrition Facts

200 calories
15g total fat
6g saturated fat
0g trans fat
30mg cholesterol
430mg sodium
5g carbohydrate
1g fiber
2g total sugars
0g added sugars
8g protein
0% DV vitamin D
10% DV calcium
2% DV iron
6% DV potassium