| |
Sides | |
| Cooking spray 2 (1 1/2-lb.) heads cauliflower, trimmed and cut into bite-size florets 1 (8-oz.) package cream cheese, softened 1 (8-oz.) container sour cream 1 teaspoon garlic powder 6 ounces sharp Cheddar cheese, shredded (about 1 1/2 cups), divided 6 ounces pepper Jack cheese, shredded (about 1 1/2 cups), divided 8 bacon slices, cooked and coarsely chopped, divided 1/4 cup finely chopped fresh chives, divided | |
| Step 1 Preheat oven to 425°F. Coat a 13- x 9-inch baking dish with cooking spray. Set aside. Step 2 Fit a large pot with a steamer basket, and fill with 1 inch of water. Add cauliflower florets, and cover. Bring to a boil over medium-high. Reduce heat to medium, and steam until cauliflower is very tender, about 20 minutes. Remove from heat, and let stand 5 minutes. Step 3 Meanwhile, stir together cream cheese and sour cream in a large bowl until very smooth, about 1 minute. Fold in garlic powder, 1 cup each of the Cheddar and pepper Jack, half of the bacon, and 3 tablespoons of the chives. Fold in warm cauliflower. Spoon into prepared baking dish. Sprinkle with remaining bacon, Cheddar, and pepper Jack. Step 4 Bake in preheated oven until cheese is melted and top starts to brown, 15 to 20 minutes. Sprinkle with remaining 1 tablespoon chives. Serve hot. | |
Unrated | |
Sort