Six Ingredients Is All Your Need To Bring On the WOW Factor

I love stuffed potatoes. Having a large family, I loved recipes that filled up as well as fueled up our hungry kids, especially when they started playing sports! Going shopping was always a huge event and several times people commented on the fact that I must be doing shopping for the local Boy Scout camp-out. But really, it was just the weeks ‘s worth of groceries at the Seither’s house.

This dish would have been a hit when our kids were growing up. Now that they are all gone, I will have to make this for the next family get together! I know they will love it!

 

BACON CHEESE CAULIFOWER SIDE DISH

Ingredients

  • 6 slices bacon, cut 1/2-inch thick
  • 2 medium heads cauliflower, cut into bite-size florets (3 to 4 pounds total)
  • Kosher salt and freshly ground black pepper
  • 6 ounces cream cheese, at room temperature
  • 2 cups shredded Cheddar
  • 4 scallions, white and light green parts only, thinly sliced
  • 2/3 cup sour cream

Directions

Preheat oven to 425 degrees F.

  1. 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.
  2. 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.
  3. Roast until the florets are soft and begin to brown, about 30 minutes.
  4. Meanwhile, mix together the cream cheese and 1 cup of the Cheddar in a medium bowl until well combined.
  5. 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.
  6. Dollop the sour cream evenly over the casserole and sprinkle with the scallions and reserved bacon pieces.

Quick Tip: This is great served with chicken right of the grill. Add a tossed salad and you have a super easy meal/

Image and recipe courtesy of Food Network.com

Leave A Reply

Your email address will not be published.