This bubbling, cheesy cauliflower bake is comfort food with a twist—it makes vegetables the star. Tender roasted cauliflower is folded into a creamy cheddar and sour cream base, topped with more melted cheese, and finished with smoky, crisp bacon and scallions. The applewood-smoked bacon from Corralitos Market adds incredible depth of flavor, but any good-quality smoky bacon will work beautifully. It’s a side dish that’s hearty enough to feel indulgent, yet still veggie-forward—perfect for holidays, potlucks, or weeknight dinners when you want something both wholesome and crave-worthy.
INGREDIENTS:
6 slices 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. Line a baking sheet with parchment paper. Arrange bacon slices on the sheet and bake 15–20 minutes, until crisp. Transfer bacon to a paper towel–lined plate to cool. Reserve bacon drippings on the pan.
Increase oven temperature to 425°F. In a large bowl, toss cauliflower pieces with salt, pepper, and reserved bacon drippings. Spread evenly on the baking sheet and roast, stirring twice, until tender and lightly browned, about 30–35 minutes.
In a large mixing bowl, combine 1 cup cheddar cheese, sour cream, and half the sliced scallions.
Add roasted cauliflower to the cheese mixture and stir until evenly coated. Transfer to a greased casserole dish. Sprinkle remaining 1/2 cup cheddar on top.
Return dish to the oven and bake uncovered for 5–7 minutes, until the cheese is melted and bubbly.
Chop cooled bacon. Sprinkle bacon and remaining scallions over the hot casserole before serving.
VARIATIONS:
Swap broccoli for some or all of the cauliflower, or try a mix of the two for color and flavor. For extra smokiness, stir in a pinch of smoked paprika with the cheese mixture. A blend of cheeses—such as Gruyère, fontina, or Monterey Jack—can also be used in place of cheddar.
SERVING SUGGESTIONS:
This casserole pairs wonderfully with roasted chicken, grilled pork chops, or baked salmon. It also makes a hearty addition to a holiday table alongside turkey or ham. For a vegetarian meal, serve it with a crisp green salad and a loaf of crusty bread to balance the richness.
YIELD: Serves 6 – 8
