Name: Creamy Cauliflower Casserole with Bacon and Cheddar
Total time: PLACEHOLDER
Ingredients: 3 cups shredded cheddar cheese; 1 tablespoon chopped fresh parsley leaves; 2 heads cauliflower, trimmed and cut into 1-inch florets (about 8 cups); 1/2 teaspoon ground black pepper; table salt; 1/4 cup heavy cream; 1/4 cup sour cream; 4 ounces cream cheese; 8 slices bacon, chopped, cooked until crisp, and cooled

Why This Recipe Works

Cream cheese, cheddar cheese, heavy cream, and sour cream make the sauce in this holiday recipe extra creamy. But the success of a cauliflower casserole recipe depends on the cauliflower, too. We made sure to choose cauliflower heads with creamy white, unblemished florets.

Before You Begin

Roughly chopped cauliflower acts as a casserole "filler," much like rice or pasta, while the large florets add texture.

Instructions

Mix bacon, 1/2 cup cheese, and parsley in small bowl. Set aside for topping.

2.Adjust oven rack to middle position and heat oven to 350 degrees. Bring 4 quarts water to boil in large pot. Add 1 tablespoon salt and cauliflower and cook until tender, about 7 minutes. Drain and rinse cauliflower with cold water. Transfer half of cauliflower to cutting board and roughly chop. (Topping and cauliflower may be refrigerated separately for up to 1 day.)

Melt cream cheese in now-empty pot over low heat. Stir in heavy cream and remaining 2 1/2 cups cheese and cook until cheese starts to melt, about 3 minutes. Off heat, stir in sour cream, cauliflower, 1/2 teaspoon salt, and pepper. Transfer mixture to 2-quart baking dish, sprinkle with topping, and bake until browned and bubbly, about 15 minutes. Serve.