Cauliflower Casserole

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  Cauliflower
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  Olive oil(30g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Garlic powder(5g)
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  ¾ teaspoon kosher salt
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  ½ teaspoon ground black pepper
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  Nutmeg, Ground(1g)
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  Bacon
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  Cream Cheese, 1/3 Less Fat (Neufchatel)(113g)

  Standard block cream cheese. Neufchatel (1/3 less fat) is a good swap.

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  Greek Yogurt (Nonfat)(60g)

  Plain Greek yogurt — nonfat (0%) or low-fat (2%). Not regular yogurt.

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  Cheese, Gruyere(160g)
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  Parmesan Cheese(60g)

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  Chives, Fresh(45g)

Instructions

1. 1Cook the bacon strips in a large skillet over medium-high heat for 8–10 minutes, stirring occasionally, until crispy and browned. Transfer to a paper-towel-lined plate, let cool, then chop into bite-sized pieces.
2. 2Add the cauliflower florets to the same skillet over medium-high heat with olive oil, garlic powder, nutmeg, salt, and pepper. Cook for 12–15 minutes, stirring every 3–4 minutes, until the cauliflower is tender and lightly golden at the edges.
3. 3In a large bowl, whisk together the cream cheese and Greek yogurt until smooth and combined. Fold in half of the chopped bacon, the Gruyere cheese, and the Parmesan cheese.
4. 4Add the cooked cauliflower to the cream cheese mixture and stir gently until evenly coated.
5. 5Divide the cauliflower mixture evenly into 8 airtight containers while warm. Top each portion with the remaining chopped bacon and fresh chives.
6. 6Store in the refrigerator for up to 5 days. To reheat, transfer one portion to a microwave-safe bowl and heat over medium power for 3–4 minutes, stirring halfway through, until warmed through and the cheese is melted.