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6 slices bacon, cut 1/2-inch thick 2 medium heads cauliflower, cut into bite size florets 3/4 tsp. kosher salt 1/2 tsp. ground black pepper 6 oz. cream cheese (at room temperature) 2 c. shredded cheese 4 scallions, thinly sliced 2/3 c. sour cream Preheat oven to 425 degrees. Cook bacon in medium nonstick skillet over medium heat, stirring occasionally, until brown and crispy, 6 to 7 minutes. Transfer to paper towel lined plate. Reserve 2 tablespoons bacon drippings. Put cauliflower florets in a 3-quart casserole dish. Toss with reserved 2 tablespoons bacon drippings, salt and pepper. Roast until the florets are soft and begin to brown, about 30 minutes. Mix cream cheese and 1 cup Cheddar in a medium bowl until combined. Dollop over cauliflower; sprinkle with remaining 1 cup Cheddar. Bake until cauliflower is tender and Cheddar cheese is melted and bubbly, about 5 to 7 minutes. Dollop the sour cream evenly over the casserole; sprinkle with scallions and reserved bacon pieces. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |