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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

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