Loaded cauliflower

From the kitchen of Becky Sonberg of Osage, Iowa


1 large head of cauliflower cut into bite size pieces (approximately 6 cups)
6-8 strips of bacon cooked and crumbled (cooked in oven at 400 degrees for 20 minutes)
6 tablespoons chopped chives
1/2 cup mayonnaise
1/2 cup sour cream
2 cups Colby jack cheese (or cheddar)
8 ounces sliced mushrooms

Preheat oven to 425 degrees. In a large pot, boil water and cook cauliflower for 8-10 minutes, drain and let cool. In a large bowl combine sour cream, mayo, half of the crumbled bacon, 3 tablespoons chives, 1 cup of cheese, mushrooms and cauliflower, and mix well. Place in baking dish and cover with remaining 1 cup of cheese and rest of bacon crumbles. Bake for 15-20 minutes until cheese is melted. Top with remaining 3 tablespoons chives and serve.


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