Loaded Cauliflower Casserole
—Not On Website, Vegetables
Ingredients
3 slices bacon
1 head cauliflower (about 2 pounds), cut into bite-size pieces
½ teaspoon ground pepper
¼ teaspoon salt
1 ¼ cups shredded sharp Cheddar cheese, divided
⅔ cup sour cream
4 scallions, sliced, divided
Directions
Preheat oven to 425 degrees F.
Place bacon in a large nonstick skillet over medium heat; cook until crisp, 6 to 8 minutes. Transfer to a paper-towel-lined plate and let cool. (Reserve the drippings in the pan.)
Combine cauliflower, pepper, salt and the bacon drippings in a 9-by-13-inch baking dish. Roast, stirring twice, until tender, about 35 minutes.
Meanwhile, combine 1 cup cheese, sour cream and half the scallions in a small bowl. When the cauliflower is tender, stir the cheese mixture into the cauliflower in the pan. Sprinkle with the remaining 1/4 cup cheese. Bake until hot, 5 to 7 minutes more.
Chop the cooled bacon. Sprinkle the hot casserole with thebacon and the remaining scallions.
Nutrition
150 calories; protein 7.9g 16% DV; carbohydrates 7.6g 3% DV; dietary fiber 2.5g 10% DV; fat 10.5g 16% DV; saturated fat 5.5g 28% DV; cholesterol 30.1mg 10% DV; vitamin a iu 366.8IU 7% DV; vitamin c 56.2mg 94% DV; folate 75.2mcg 19% DV; calcium 172.7mg 17% DV; iron 0.7mg 4% DV; magnesium 26.1mg 9% DV; potassium 411.9mg 12% DV; sodium 279.6mg 11% DV; thiamin 0.1mg 8% DV.