Loaded Cauliflower Casserole

A simple, nearly meatless dinner that can benefit from advance prep.  There's no attempt to make the cauli masquerade as potatoes, leaving the loaded toppings to run the show.

Ingredients 
all measurements lackadaisical

6 slices bacon, cut into squares or bits* 
2 heads cauliflower, broken into florets**
salt & pepper
2 cups shredded cheddar (two 1c portions)
6 oz cream cheese2/3 cup sour cream
4 large scallions

12" or larger frying pan, ungreased 2qt+ casserole

 Directions
  1. Preheat oven to 425° F.
  2. Thoroughly brown the bacon bits until crunchy.  Set aside, reserving as much grease as possible.
  3. Toss the cauliflower in the warm grease and transfer to the casserole.
  4. Bake the cauliflower for 30 minutes.  It should come out lightly browned.
  5. While baking,
     * cube the cream cheese and squish it with 1c of cheddar.
     * chop the scallions and crumble the bacon with your hands. 
  6. Dab the cream cheese mixture onto the cauliflower.  Don't worry, it'll spread.
  7. Bake the dish for another 7 minutes, then remove it and turn off the oven.
  8. Dab sour cream, spread 1c cheddar, and distribute bacon onto cauliflower.  
  9. Return the dish to the warm oven.  Add spring onions just before serving.

* Bacon bits may work, but will require additional oil for step 3.
** Todo:  Substitute 3-4 pounds frozen cauli.  I expect this will require caution in step 4 and less bake time in step 4.
Advance prep
Cook bacon & reserve grease
Break up cauliflower
Mix cream cheese & cheddar - slightly increases step 7 time.
Adapted from Food.com


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