Ingredients

The following ingredients have 6 Servings
  • 1 large head cauliflower (cut into small florets (1.5 lb. florets))
  • Olive oil spray
  • 1 teaspoon Diamond Crystal kosher salt ((not fine salt))
  • 1/4 teaspoon black pepper
  • 1/2 cup sour cream ((I used low-fat, feel free to use full-fat))
  • 2 tablespoons whole milk ((or cream))
  • 1 teaspoon Dijon mustard
  • 1 teaspoon minced fresh garlic
  • Pinch cayenne pepper
  • 1 cup shredded sharp cheddar (divided)
  • 2 tablespoons bacon bits
  • 2 tablespoons thinly sliced scallions (green parts)

Instruction

  • Preheat your oven to 425 degrees 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.
  • Meanwhile, in a large bowl, mix the sour cream, milk, Dijon, garlic, cayenne, and 1/2 cup cheddar.
  • When the cauliflower is done, add it to the sour cream sauce and mix to combine. 
  • Transfer the mixture to a greased 1.5-quart baking dish. Top with the remaining shredded cheddar. Return the baking dish to the oven and bake just until cheese is melted, about 10 minutes.
  • Sprinkle the casserole with the bacon bits and the scallions and serve.