2 cups frozen cauliflower florets
¼ cup sour cream
4 slices bacon, chopped
1 onion, thinly sliced
1 2-pound head cabbage, shredded
1 teaspoon salt
5 eggs
½ cup ricotta cheese
½ cup Parmesan cheese
1 teaspoon garlic powder
½ teaspoon pepper
1 cup mozzarella cheese, shredded
1 cup cheddar cheese, shredded
Preheat oven to 375 F.
Microwave the cauliflower florets until tender, about 2-3 minutes, depending on the power of your microwave. Combine with the sour cream in a blender and blend until smooth. Set aside.
Cook the bacon in a skillet over medium-high heat until crisp. Remove the bacon, leaving the fat behind. Set the bacon aside to cool.
In the skillet of bacon fat, cook the onion and cabbage, seasoned with the salt, until wilted, about 5-7 minutes. Set aside.
Whisk together the eggs, ricotta, Parmesan, garlic powder and pepper. Whisk in the cauliflower cream. Fold the mixture with the cabbage and reserved bacon, and spread in a greased 9-by-13-inch casserole dish.
Top the mixture with mozzarella and cheddar cheeses. Bake for 35 minutes, or until golden brown.