Description
Mashed cauliflower, smoky bacon, assorted cheeses and fresh spring onions give this casserole dish a permanent seat at your holiday dinner table.
Ingredients
Scale
6 cups milled, mashed or pureed cauliflower, about 4 pounds
8 slices thick sliced bacon, cooked and drained. Reserve fat.
8 ounces cream cheese
1/2 cup sour cream
3 tablespoons butter
3 tablespoons horseradish (I use Beaver extra-hot)
1 tablespoon reserved bacon fat
1 1/2 cup sharp cheddar cheese
2/3 cup sliced spring onions
1 teaspoon kosher salt
1 teaspoon granulated garlic
1/2 teaspoon white pepper
8 slices pepperjack cheese
Instructions
- Place four pounds of cauliflower in a large stock pot, preferrably in a steam basket, add 1 1/2 cups water.
- Cook until fork tender then drain off any excess water.
- Cook the bacon to medium-well done. Place on paper towels to drain. Reserve 1 tablespoon of fat. Chop bacon to bite size pieces.
- Chop the spring onions, stems only and set aside.
- Mill, mash or puree the cauliflower.
- Combine six cups of cauliflower with the softened cream cheese in a stand mixer or bowl and cream together.
- Add the sour cream, butter, horseradish and bacon fat, mix together.
- Toss the bacon, cheddar cheese, sliced spring onions, salt, garlic and pepper in with the cauliflower mixture and combine well.
- Transfer to a 14 x 10 baking dish.
- Top with 8 slices of pepper jack cheese.
- Bake at 350 degrees for 40 minutes or until the top is golden brown.
