Ready in 30 minutes, it’s the perfect side dish for a busy weeknight. The leftovers are excellent, too! One of my kids is not a fan of cauliflower. That’s unfortunate because my husband and I love it - it’s such a wonderful, versatile vegetable. However, this cauliflower casserole is magical! It’s the only way she’ll agree to eat cauliflower. I guess the cheese and bacon make it tolerable. I’m not complaining!
Ingredients
Instructions
Recipe Card
Cauliflower florets: You can chop a whole cauliflower head into florets or use a bag of pre-washed cauliflower florets. Olive oil spray: Used to coat the cauliflower before roasting it. Kosher salt and black pepper: I use Diamond Crystal Kosher Salt and freshly ground black pepper. Sour cream: Used as the base for the casserole’s creamy sauce. Whole milk: You can use heavy cream instead if you wish. Dijon mustard: This traditional French mustard is creamier, thicker, and less vinegary than yellow mustard. I highly recommend using it in this recipe. Cayenne pepper: It doesn’t make the dish spicy but adds an interesting layer of flavor. Shredded cheddar: I like using sharp or extra sharp for the best flavor. Bacon bits: I use commercial ones, but you can cook bacon until crispy and crumble it. Thinly sliced scallions: They make a beautiful garnish and add a nice flavor to the dish.
Preheat your oven to 425°F. Line a rimmed baking sheet with parchment paper. Arrange the cauliflower florets on the baking sheet. Liberally spray them with olive oil and season them with kosher salt and black pepper. Roast the cauliflower until tender-crisp, about 12 minutes. When the cauliflower is done, add it to the sour cream mixture and mix to combine. Return the baking dish to the oven and bake just until the cheese is melted, for about 10 minutes. Sprinkle the casserole with bacon bits and scallions and serve.
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