Ingredients

The following ingredients have 6 Servings
  • 2 cauliflower large heads (cut in small florets)
  • 8 oz cream cheese (softened)
  • ½ cup half-half cream
  • 2 cups mozzarella (shredded (save some for topping))
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • Salt and freshly ground black pepper
  • 5 slices of crispy cooked bacon (chopped)
  • Fresh parsley (chopped)

Instruction

  • Adjust the oven rack to the middle position, and preheat oven to 425°F.
  • Steam the head of cauliflower by filling a large pot with about 2 cups of water and place a steamer basket in the bottom.
  • Bring the water to a boil. Meanwhile cut the cauliflower head up into florets and remove the stem from the cauliflower.
  • Place the cauliflower florets into the steamer basket.
  • Cover the pot and steam the cauliflower florets for 5 minutes.
  • Meanwhile, in a large bowl add cream cheese, half-half cream, mozzarella, garlic powder, onion powder, salt and freshly ground black pepper. Mix everything well to combine all the ingredients together.
  • Remove the cauliflower from the heat and place in the cream cheese mixture bowl. It’s not necessary to let the cauliflower cool down. The hot cauliflower will help to melt the cheese.
  • Spoon the cauliflower-cheese mixture into an oiled casserole dish and top with remaining mozzarella cheese and cooked bacon. Bake uncovered for 10 minutes or until the cheese is melted.
  • If you want the cauliflower to be a little bit browned, you can turn the broiler on high for the final 3 minutes and broil it. Keep a close eye on it, so that it does not burn.
  • Before serving, top with fresh chopped parsley.