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Creamy Cauliflower Casserole with Bacon and Cheddar


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Ingredients

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


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.


Pairs Well With


Notes

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

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