Per cooked cup, this member of the cruciferous family contains approximately 66% of the daily recommended intake of vitamin C, a vitamin that supports immune system functions such as promoting the skin’s oxidant-scavenging activity and reducing the risk of tissue damage.This dish has 5 g net carbs.
- Preheat oven to 425°F. Place bacon slices on a baking sheet lined with foil. Bake for 15 minutes, until crisp. Transfer bacon to a paper-towel-lined plate. Reserve bacon fat and set aside.
- Turn the oven to broil on high.
- Bring a large pot of water to a boil. Add cauliflower and cook for 12 to 15 minutes, until fork-tender. Drain, let sit for a few minutes, then pat dry to get most of the liquid out.
- Transfer cauliflower to a food processor along with cream and butter. Pulse mixture until medium-smooth, the consistency of mashed potatoes. Season with salt.
- Transfer cauliflower mixture to a small casserole dish, an 8-inch skillet or ramekins. Sprinkle cheese on top and drizzle with reserved bacon fat. Broil for 5 minutes or until cheese is melted and bubbly. Crumble bacon on top and garnish with chives.
- Serving Size 1/6 of recipe
- Calories 178
- Carbohydrate Content 8 g
- Cholesterol Content 32 mg
- Fat Content 14 g
- Fiber Content 3 g
- Protein Content 7.5 g
- Saturated Fat Content 7 g
- Sodium Content 258 mg
- Sugar Content 3 g
- Monounsaturated Fat Content 5 g
- Polyunsaturated Fat Content 1 g