Potatoes, Vegetables & Sides
10 Slices Bacon
3 cups Cheddar cheese, shredded
1 Tbs Parsley, fresh chopped
1 Tbs Salt
1 tsp Salt
2 heads Cauliflower
4 oz Cream cheese
1/2 cup Heavy cream
1/2 cup Sour cream
1/2 tsp Pepper, ground
From Denver Post, 11/14/07, republished from Cook's Country magazine, modified by B Flateland.
Fry the bacon until nicely done, not crispy. Chop into 3/4-inch pieces.
Mix the bacon, 1/2 cup cheese and parsley in small bowl. Set aside for topping.
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.
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 teaspoon salt, and pepper.
Transfer mixture to 2-quart baking dish, sprinkle with topping, and bake until browned and bubbly, about 15 minutes.