Ingredients
Scale
- 1 large head of cauliflower, cut into bite-sized florets
- 4 oz cream cheese, softened to room temperature
- 1/2 cup sour cream
- 2 cups sharp cheddar cheese, shredded
- 6 slices bacon, cooked until crispy and crumbled
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- Salt and black pepper to taste
- 1/4 cup fresh green onions, sliced
Instructions
- Preheat your oven to 400°F (200°C). Wash the cauliflower thoroughly and cut it into small, uniform florets. Grease a 9×9 inch baking dish with butter or non-stick cooking spray and set it aside. Ensure your cream cheese is soft enough to mix easily.
- Place the cauliflower florets in a steamer basket over boiling water. Cover and steam for about 5 to 7 minutes until they are fork-tender but still slightly firm. Alternatively, you can microwave them in a bowl with a splash of water for 6 minutes. Drain the cauliflower very well; any excess moisture will make the sauce watery.
- In a large mixing bowl, combine the softened cream cheese, sour cream, garlic powder, smoked paprika, salt, and pepper. Stir until the mixture is smooth. Fold in half of the shredded cheddar cheese and half of the crumbled bacon bits.
- Add the steamed cauliflower to the bowl with the cream cheese mixture. Toss gently until every floret is evenly coated. Transfer the mixture into your prepared baking dish. Spread it out into an even layer. Sprinkle the remaining cheddar cheese and the rest of the bacon on top.
- Place the dish in the oven and bake for 15 to 20 minutes. The cheese should be bubbly and starting to brown on the edges. Remove from the oven and let it sit for 5 minutes to allow the sauce to thicken. Garnish with fresh green onions and serve warm.
- Cook Time: 35 minutes