CREAMY CAULIFLOWER CASSEROLE WITH BACON AND CHEDDAR
Steps:
- 1. Mix bacon, 1/2 C cheese, and parsley in small bowl. Set aside for topping. 2. Adjust rack to middle position and heat oven to 350 degrees. Bring 4 quarts water to a boil in a large pot. Add 1 tbsp. salt and cauliflower and cook until tender, about seven 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 a day) 3. Melt cream cheese in now-empty pot over low heat. Stir in heavy cream and remaining 2 1/2 C cheese and cook until cheese starts to melt, about 3 minutes. Off heat, stir in sour cream, cauliflower, 1/2 tsp. salt, and pepper. Transfer mixture to 2 quart baking dish, sprinkle with topping, and bake until brown and bubbly, about 15 minutes. Serve.
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