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Sides | |
| 6 slices bacon, cut 1/2-inch thick 2 medium heads cauliflower, cut into bite-size florets (3 to 4 pounds total) Kosher salt and freshly ground black pepper 6 ounces cream cheese, at room temperature 2 cups shredded Cheddar 4 scallions, white and light green parts only, thinly sliced 2/3 cup sour cream | |
| Preheat oven to 425 degrees F. Cook the bacon in a medium nonstick skillet over medium heat, stirring occasionally, until brown and crispy, 6 to 7 minutes. Transfer to a paper towel-lined plate. Reserve 2 tablespoons of the bacon drippings. Put the cauliflower florets in a 3-quart casserole dish. Toss with the reserved 2 tablespoons bacon drippings, 3/4 teaspoon salt and 1/2 teaspoon pepper. Roast until the florets are soft and begin to brown, about 30 minutes. Meanwhile, mix together the cream cheese and 1 cup of the Cheddar in a medium bowl until well combined. Dollop over the cauliflower, then sprinkle with the remaining 1 cup Cheddar and bake until the cauliflower is tender when poked with a knife and the Cheddar is melted and bubbly, 5 to 7 minutes more. Dollop the sour cream evenly over the casserole and sprinkle with the scallions and reserved bacon pieces. | |
| We included broccoli and it was excellent | |
Excellent | |
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