Creamy Cauliflower Casserole with Bacon and Cheddar
CATEGORIES
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
DIRECTIONS
  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.
RECIPE BACKSTORY
Adapted from a recipe by Lisa Ashton which appeared in Cook's Country Magazine.