Loaded Cauliflower Casserole

Ingredients

• Cauliflower

  Raw

  2 head medium or 1.18kg

• Bacon

  Raw, cured pork

  6 strip or 72g

• Salt

  Table

  ¾ tsp or 5g

• Pepper

  Spices, black

  ½ tsp or 1g

• Cream cheese

  Low fat

  6 oz or 170g

• Cheddar cheese

  2 cup, shredded or 226g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  4 medium or 60g

• Sour cream

  Cultured

  ⅔ cup or 152g

Directions

1. Pre heat oven to 425ﾟ
2. Cook The Bacon. Reserve 2 tbsp bacon drippings.
3. Put the cauliflower florets in a 3 quart casserole dish. Toss with the reserve 2 tablespoons bacon drippings, 3/4 teaspoon salt, 1/2 teaspoon pepper. Roast until the florets are soft and begin to Brown, about 30 minutes.
4. Meanwhile, makes together the cream cheese and one cup of the cheddar in a medium bowl until well combined. Poor over the cauliflower then sprinkle with the remaining 1 cup cheddar and bake until the cauliflower is tender when poked with a knife and the cheddar is melted and bubbly 5 to 7 minutes more.
5. Dial up the sour cream evenly over the Castro and sprinkle with the scallions and reserved bacon pieces.