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I feel like a martyr who should be saying penance for this dish: Loaded Cauliflower

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15454 posts
Joined: Dec 12, 2005


Posted to Thread #29828 at 4:41 pm on Aug 29, 2017

Because innocent low calorie cauliflower is made to walk the streets and whore itself after a dousing of bacon drippings, then cream cheese, then cheddar cheese, then sour cream and a finale of crispy bacon.

It's like looking up synonyms for *fat* in Roget's Thesaurus.

Oh wait. I forgot. They sprinkled on scallions.
I guess that makes everything all right then.


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

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.

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