• 8 cups cauliflower florets
• 1 carton (8 ounces) light dairy sour cream
• 6 slices bacon, diced and cooked crisp
• 1 cup (4 ounces) Dierbergs shredded cheddar cheese
• ⅓ cup very thinly sliced green onion
• Coarse salt and freshly ground black pepper
• Additional shredded cheddar cheese for garnish

Pour 1 inch water into large saucepan; place steamer basket over water. Place cauliflower in basket. Bring water to a boil; cover and steam until very tender, about 10 minutes. Drain well.

 

Place cooked cauliflower in work bowl of food processor fitted with steel knife blade; add sour cream and process until very smooth.

 

Place mixture in large bowl; stir in bacon, cheese, and green onion. Season with salt and pepper. Sprinkle additional cheese over top, if desired.

 

Serve warm.

Servings: 8
Serving Size: Per Serving

Per Serving
Calories: 144
Cholesterol: 31 mg
Fat: 10 g
Sodium: 240 mg
Carbohydrates: 7 g
Protein: 8 g
Fiber:
Saturated Fat: N/A