Zutaten für Creamy Cauliflower Casserole With Bacon And Cheddar
- 1 lb bacon
- Cheddar Cheese
- Fresh Parsley
- 1 tablespoon salt
- Cauliflower Heads
- 8 ounces cream cheese
- 1 cup sour cream
- 1 cup heavy cream
- 1/4 teaspoon black pepper
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Zubereitung von Creamy Cauliflower Casserole With Bacon And Cheddar
- Preheat oven to 350°F (175°C).
- Cook 1 lb bacon until crispy. Remove from pan and crumble, reserving 1/4 cup bacon grease.
- In a medium bowl, combine the crumbled bacon, 1/2 cup shredded cheddar cheese, and 1 tablespoon chopped fresh parsley.
- Set aside for topping.
- In a large pot, bring 4 quarts of water to a boil. Add 1 tablespoon salt and 1 large head (about 2 lbs) of cauliflower, cut into florets.
- Cook until tender-crisp, about 8-10 minutes. Drain well and rinse with cold water to stop the cooking process.
- Transfer half of the cauliflower to a cutting board and roughly chop. Leave the other half whole or in larger florets if preferred.
- In a medium saucepan, melt 8 ounces of cream cheese over low heat, stirring frequently.
- Stir in 1 cup heavy cream and 2 1/2 cups shredded cheddar cheese. Cook until the cheese is melted and smooth, stirring constantly.
- Remove from heat and stir in 1 cup sour cream, the cooked cauliflower (chopped and whole/large florets), 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Pour the cauliflower mixture into a greased 2-quart baking dish.
- Sprinkle the bacon and cheese topping evenly over the casserole.
- Bake for 15-20 minutes, or until golden brown and bubbly. Let stand for 5 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
26g
Fat
103g
Carbs
5g
