Description

Active Time: 15 mins

Total Time: 55 mins

Servings: 8

Oh, it’s rich & yes, creamy & cheesy, but there is cauliflower in there somewhere.

No matter how you choose to look at it, one thing’s for sure, it’s so comforting & well worth it!

Ingredients:

Olive oil or Cooking spray

2 large heads cauliflower, trimmed and cut into bite-size florets

8 ounces Cream cheese, softened

8 ounces full fat Greek yogurt (sour cream is ok)

1/2 teaspoon granulated garlic (powder is ok)

1/2 teaspoon granulated onion (powder is ok)

1/2 teaspoon paprika (regular or smoked is great)

1 1/2 cups Sharp Cheddar cheese, grated & divided

1 cup Pepper Jack cheese, shredded & divided

1/2 cup Parmesan cheese, grated

8 bacon slices, cooked and coarsely chopped, divided

1/3 cup scallions/green onions, thinly sliced

Roadmap:

1. Preheat oven to 425°F. Coat a 13×9 inch baking dish with olive oil or cooking spray. Set aside.
2. Fill a large pot with 1 inch water & bring to a boil over high heat. If you have a steamer basket, put cauliflower florets in the basket.  If not, just pile in cauliflower & cover.  Bring back to a boil over medium-high. Reduce heat to medium, and steam until cauliflower is tender, about 8-10 minutes. Remove from heat, and let stand 5 minutes.
3. Meanwhile, in a large bowl, vigorously stir together cream cheese, sour cream, granulated garlic, onion & paprika until very smooth.
4. Fold in 1 cup each of the Cheddar and Pepper Jack, all of the Parmesan, half of the bacon, and about 4 tablespoons of the scallions/green onions.
5. Fold in warm cauliflower & carefully spoon everything into prepared dish.
6. Sprinkle with remaining bacon, Cheddar, and pepper Jack.
7. Bake in preheated oven until cheese is melted and top is golden brown, 15 to 20 minutes.

Sprinkle with remaining scallions. Enjoy warm.

All joking aside, this baked cauliflower is downright delicious. It’s a perfect pairing with any protein of your choice any day of the week & an excellent side dish during the holiday season.