Creamy Cauliflower Casserole with Bacon and Cheddar

By McLean

Ingredients

• 8 slices bacon, chopped, cooked until crisp, and cooled
• 3 cups shredded cheddar cheese
• 1 tablespoon chopped fresh parsley
• Salt
• 2 large cauliflower heads, trimmed and cut into 1-inch florets (about 8 cups)
• 4 oz. cream cheese
• 1/4 cup heavy cream
• 1/4 cup sour cream
• 1/2 teaspoon pepper

Details

Servings 6

Preparation

Step 1

Mix bacon, 1/2 cup cheese, and parsley in small bowl. Set aside for topping.

Adjust oven rack to middle position and heat oven to 350 degrees. Bring 4 quarts water to boil in large pot. Add 1 tablespoon salt and cauliflower and cook until tender, about 7 minutes. Drain and rinse cauliflower with cold water. Transfer half of the cauliflower to cutting board and roughly chop. (Topping and cauliflower may be refrigerated separately for up to 1 day.)

Melt cream cheese in now-empty pot over low heat. Stir in heavy cream and remaining 2 1/2 cups cheese and cook until cheese starts to melt, about 3 minutes. Turn off heat, stir in cream cream, cauliflower, 1/2 teaspoon salt and pepper. Transfer mixture to 2-quart baking dish.

Sprinkle with topping and bake until browned and bubbly, about 15 minutes. Serve.