Loaded Cauliflower Casserole

INGREDIENTS:

• 3 slices bacon
• 1 head cauliflower (about 2 pounds), cut into bite-size pieces
• ½ tsp ground pepper
• ¼ tsp sea salt
• 1 ¼ cups shredded sharp organic cheddar cheese, divided
• ⅔ cup organic sour cream
• 4 fresh scallions, sliced, divided

PREPARATION:

• Preheat oven to 425 degrees F.  Place bacon in a large nonstick skillet over medium heat; cook until crisp, 6 to 8 minutes. Transfer to a paper-towel-lined plate and let cool. (Reserve the drippings in the pan.)
• Combine cauliflower, pepper, salt and the bacon drippings in a 9-by-13-inch baking dish. Roast, stirring twice, until tender, about 35 minutes.
• Meanwhile, combine 1 cup cheese, sour cream and half the scallions in a small bowl. When the cauliflower is tender, stir the cheese mixture into the cauliflower in the pan. Sprinkle with the remaining 1/4 cup cheese. Bake until hot, 5 to 7 minutes more.
• Chop the cooled bacon. Sprinkle the hot casserole with the bacon and the remaining scallions.  Makes 8 servings.  Serving size is 1/2 cup.