For 8 persons
- 3 slices bacon
- 1 head cauliflower (about 2 pounds), cut into small pieces
- ½ teaspoon ground pepper
- ¼ teaspoon salt
- 160g shredded sharp Cheddar cheese, divided
- 85g sour cream
- 4 scallions, sliced, divided
Preheat oven to 220°C.
Place bacon in a large nonstick skillet over medium heat; cook until crisp, 6 to 8 minutes.
Transfer to a paper-towel-lined plate and let cool. (Reserve the drippings in the pan.)
Combine cauliflower, pepper, salt and the bacon drippings in baking tray.
Roast, stirring twice, until tender, about 35 minutes.
Meanwhile, combine 100g cheese, sour cream and half the scallions in a small bowl.
When the cauliflower is tender, stir the cheese mixture into the cauliflower in the tray.
Sprinkle with the remaining 60g cheese.
Bake until hot, 5 to 7 minutes more.
Chop the cooled bacon.
Sprinkle the hot casserole with the bacon and the remaining scallions.