LOADED CAULIFLOWER RECIPE RECIPES

Steps:

• Preheat oven to 425°. Divide cauliflower between two large baking sheets. Drizzle each baking sheet with a tablespoon of olive oil and season with salt and pepper. Toss to combine and scatter 4 thyme sprigs on top. Bake until cauliflower is golden and tender, about 20 minutes. In a large pot (or dutch oven) over medium heat, cook bacon until crispy, about 8 minutes. Drain cooked bacon slices on a paper towel-lined plate, reserving fat in the pot, then chop bacon into small pieces. Add onion to bacon fat and cook until tender, about 5 minutes. Stir in garlic and cook until fragrant, another minute, then pour in wine. Cook until wine has mostly reduced down, about 2 minutes. Add roasted cauliflower to the pot and pour over chicken broth. Add bay leaf and remaining thyme sprigs. Bring mixture to a boil, reduce heat, and simmer until the cauliflower is falling apart, about 20 minutes.  Remove bay leaf and thyme sprigs from soup. Using an immersion blender, purée soup until smooth. (Alternatively, you can use a blender. Let mixture cool for 5 minutes then fill the blender halfway. Cover with the lid, but leave one corner open, then cover the lid with a kitchen towel to catch splatters. Pulse until smooth. Repeat as many times as necessary. Return puréed soup to dutch oven.) Season to taste with salt and pepper then stir in heavy cream. Serve warm with cheddar, chopped bacon, and chives.

Steps:

• Preheat oven to 425 degrees F.
• Cook the bacon in a medium nonstick skillet over medium heat, stirring occasionally, until brown and crispy, 6 to 7 minutes. Transfer to a paper towel-lined plate. Reserve 2 tablespoons of the bacon drippings.  
• Put the cauliflower florets in a 3-quart casserole dish. Toss with the reserved 2 tablespoons bacon drippings, 3/4 teaspoon salt and 1/2 teaspoon pepper. Roast until the florets are soft and begin to brown, about 30 minutes.  
• Meanwhile, mix together the cream cheese and 1 cup of the Cheddar in a medium bowl until well combined. Dollop over the cauliflower, then sprinkle with the remaining 1 cup Cheddar and bake until the cauliflower is tender when poked with a knife and the Cheddar is melted and bubbly, 5 to 7 minutes more.  
• Dollop the sour cream evenly over the casserole and sprinkle with the scallions and reserved bacon pieces.