Jamies Loaded Cauliflower Recipes

Steps:

• Preheat oven to 425 degrees F.
• Cook the bacon in a medium nonstick skillet over medium heat, stirring occasionally, until brown and crispy, 6 to 7 minutes. Transfer to a paper towel-lined plate. Reserve 2 tablespoons of the bacon drippings.
• Put the cauliflower florets in a 3-quart casserole dish. Toss with the reserved 2 tablespoons bacon drippings, 3/4 teaspoon salt and 1/2 teaspoon pepper. Roast until the florets are soft and begin to brown, about 30 minutes.
• Meanwhile, mix together the cream cheese and 1 cup of the Cheddar in a medium bowl until well combined. Dollop 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.
• Dollop the sour cream evenly over the casserole and sprinkle with the scallions and reserved bacon pieces.

Steps:

• In large pot start water seasoned with salt. Let come to a boil.
• Clean the cauliflower and place in the pot whole after removing the stem. It will take approximately 15 minutes to come to tender.
• In skillet heat the olive oil. Place the sliced mushrooms and chopped onion in the pan. Grate the garlic into the pan and add the Italian seasoning and salt and pepper to taste. Cook till tender.
• Drain the cauliflower in a colander. Cut the core out and place the cauliflower into a large mixing bowl.
• Add sour cream, 2 cups of cheese and the veggies to the skillet.
• In a saucepan melt the butter. Add the 2 tbsp of flour and stir like a paste. Add in the cup of heavy cream. Thicken and add to the cauliflower.
• Pour into a caserole dish add one cup of cheese on top. Crumble 4 slices of bacon on top and the chives.
• Bake in a 350°F oven until the cheese has melted and bubbling. About 10 minutes or a little more. This is very creamy and if you want it firm bake a little first then add the cheese and bacon and chives let melt.