Cauliflower casserole with cheese, green onions and bacon

Ingredients:

• 6 slices bacon, cut into 1cm wide pieces.
• 2 medium heads cauliflower, cut into bite-sized florets (3-4 lbs total)
• 180 g of cream cheese at room temperature
• 2 cups grated cheddar
• 4 green onions, white and light green parts only, thinly sliced
• 2/3 cup sour cream

Preparation:

1. Preheat oven to 220°C.
2. In a medium skillet over medium heat, cook the bacon, stirring occasionally, until browned and crisp, 6-7 minutes. Transfer to a paper towel-lined plate. Set aside 2 tablespoons of the rendered bacon fat.
3. Place the separated cauliflower florets in a 3-quart baking dish. Toss with the reserved 2 tablespoons of fat, 3/4 teaspoon of salt, and 1/2 teaspoon of pepper. Bake until the cauliflower is tender and beginning to brown, about 30 minutes.
4. Meanwhile, in a medium bowl, combine the cream cheese and 1 cup of cheddar cheese and mix well. Spoon the cheese mixture over the cauliflower, then sprinkle with the remaining 1 cup of cheddar cheese and bake until the cauliflower is very tender when pierced with a knife and the cheese is melted and bubbling, another 5-7 minutes.
5. Spread sour cream evenly over the surface of the casserole and sprinkle with green onions and bacon pieces.