• 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. Creamy Cauliflower Casserole with Bacon and Cheddar
2. Adapted from a recipe by Lisa Ashton which appeared in Cook's Country Magazine.
3. Use only fresh White Cauliflower.
4. Serves 6 to 8
5. 8 slices Bacon , chopped, cooked until crisp, and cooled
6. 3 cups shredded Cheddar Cheese 
7. 1 tablespoon chopped fresh Parsley
8. or use Basil or Cilantro Leaves, for Garnish, depending on desired taste.
9. Table Salt 
10. 2 heads Cauliflower , trimmed and cut into 1-inch florets (about 8 cups)
11. 4 ounces Cream Cheese 
12. 1/4 cup Heavy Cream 
13. 1/4 cup Sour Cream 
14. 1/2 teaspoon Ground Black Pepper 
15. 1. Mix Bacon, 1/2 cup Cheese, and Leaf Garnish in small bowl. Set aside for topping.
16. 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.)
17. 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.

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