Here’s a side dish that will make everyone want to eat their vegetables. We also love the depth of flavor that Corralitos applewood smoked bacon adds to this casserole.
INGREDIENTS:
6 slices bacon (we use Corralitos applewood smoked bacon)
1 large head cauliflower (about 2 pounds), cut into bite-size pieces
1/2 teaspoon ground pepper
1/2 teaspoon salt
1 1/2 cups shredded sharp cheddar cheese, divided
1 cup sour cream
6 scallions, sliced, divided
METHOD:
Preheat oven to 400°F.
Place bacon on a parchment-lined baking sheet. Bake until crisp, about 15 – 20 minutes. Transfer bacon to a paper-towel-lined plate and let cool. Reserve the drippings in the pan.
Turn up the oven temperature to 425°F. In a bowl, toss the cauliflower pieces, pepper, salt, and reserved bacon drippings. Spread cauliflower evenly on the baking sheet. Roast, stirring twice, until tender, about 35 minutes.
Meanwhile, combine 1 cup of cheese, sour cream, and half the scallions in a large bowl.
When the cauliflower is tender, stir the cauliflower into the cheese mixture and mix. Pour the mixture into a casserole dish sprayed with non-stick cooking spray. Sprinkle with the remaining 1/2 cup of cheese. Bake until hot, 5 to 7 minutes more.
Chop the cooled bacon. Sprinkle bacon and remaining scallions over the hot casserole.
YIELD: Serves 6 – 8
