Growing up, my grandpa made me a hot breakfast most mornings I can remember during high school. Grits or Cream of Wheat and bacon, along with creamy scrambled eggs, were staples. For some reason, there were always green onions and sliced tomatoes, and to me, the green onion in this lightened-up breakfast bowl speaks of southern welcome on a spring morning.
This dish is easy to make on a morning, but to save even more time, it heats well when stored, tightly covered, in the refrigerator for two to three days.
- 1 tablespoon salted butter
- ½ sweet onion, chopped
- 1 teaspoon minced garlic
- 3 cups frozen riced cauliflower
- ¼ cup heavy cream
- 1 cup grated sharp cheddar cheese
- 4 slices bacon, cooked and crumbled
- 3-4 green onions, green parts for garnish
Sauté onion and garlic in the butter in a non-stick skillet over medium-high heat, just until soft (about two minutes).
Add cauliflower and continue cooking until cauliflower is softened and starting to brown.
Stir in heavy cream, reduce heat to medium, and stir for five minutes or until mixture thickens slightly.
Remove from heat and, using a potato masher or immersion blender, slightly “mash” some of the cauliflower, then stir in ¾ cup cheese.
Divide mixture among four bowls. Top each with a sprinkle of bacon, green onion and remaining cheese (we love ours with an extra pat of butter and cracked black pepper).