Recipes

Creamy Cauliflower Casserole with Bacon and Cheddar

Adapted from a recipe by Lisa Ashton which appeared in Cook's Country Magazine.

Use only fresh White Cauliflower.

Serves 6 to 8

8 slices Bacon , chopped, cooked until crisp, and cooled

3 cups shredded Cheddar Cheese 

1 tablespoon chopped fresh Parsley

or use Basil or Cilantro Leaves, for Garnish, depending on desired taste.

Table Salt 

2 heads Cauliflower , trimmed and cut into 1-inch florets (about 8 cups)

4 ounces Cream Cheese 

1/4 cup Heavy Cream 

1/4 cup Sour Cream 

1/2 teaspoon Ground Black Pepper 

1. Mix Bacon, 1/2 cup Cheese, and Leaf Garnish in small bowl. Set aside for topping.

2.Adjust oven rack to middle position and heat oven to 350 degrees. Bring 4 quarts water to boil in large pot. Add 1 tablespoon Salt and Cauliflower and cook until tender, about 7 minutes. Drain and rinse Cauliflower with cold water. Transfer half of Cauliflower to cutting board and roughly chop. (Topping and Cauliflower may be refrigerated separately for up to 1 day.)

3. Melt Cream Cheese in now-empty pot over low heat. Stir in heavy cream and remaining 2 1/2 cups Cheese and cook until Cheese starts to melt, about 3 minutes. Off heat, stir in Sour Cream, Cauliflower, 1/2 teaspoon Salt, And Pepper. Transfer mixture to 2-quart baking dish, sprinkle with Topping, and bake until browned and bubbly, about 15 minutes. Serve.