·1 head of cauliflower, chopped in florets
·4 slices bacon
·2 cloves garlic, minced
·1/4 cup milk
·1 tablespoon butter
·Salt and ground black pepper, to taste
·1/4 cup thinly sliced green onions
·1/4 cup shredded cheese
Boil cauliflower in a large pot of water for 15–20 minutes, or until soft. Then, drain and return to the pot. While cauliflower is boiling, cook bacon slices in a skillet until crispy. Let it cool, then crumble and set aside. Preheat oven to 350 F. Puree cooked cauliflower using a potato masher or blender. Add garlic, milk, butter and season with salt/pepper. Mix in green onions. Transfer to a casserole dish and top with crumbled bacon and shredded cheese. Bake for about 5 minutes, or until cheese is melted. Top with more green onions, then serve.
I simply love our family veg boxes from GWG. It's reassuring to know that their own grown produce is nurtured from seeds that are soil association approved and that they use only organic methods of growing.
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