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INGREDIENTS
- Cooking Time: 30-35 min
- Servings: 6
- Preparation Time: 15 min
- 2 lb cauliflower florets, cut in bite-size pieces
- 1 box cream cheese, softened (8 ounces)
- 1/2 c sour cream
- 1 1/2 c sharp cheddar, finely shredded
- 1 1/2 c Monterey jack cheese, finely shredded
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 6 slice crispy cooked bacon, coarsely chopped
- 1/4 c chopped fresh chives (reserve one tablespoon for the top) salt and pepper, to taste
DIRECTIONS
- Steam cauliflower until fork tender; approximately 10 minutes. Drain well in colander. Preheat oven to 425 degrees. Grease 9 x 13 inch baking dish. In a large bowl combine cream cheese, sour cream, cheddar cheese, Monterey Jack, garlic powder and onion powder. Mix until creamy and smooth. Gently stir in cauliflower, 1/2 of the bacon and chives. Season with salt and pepper to taste. Spoon into a casserole dish and top with remaining bacon. Bake uncovered for 20-25 minutes or until the cheese is melted. Top with remaining chives and serve.
