Page 68 - Harrington Family Recipes

Creamy Cauliflower Casserole

Serving Size : 8 Preparation Time :0:00
Categories : Side Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 slices bacon -- chopped, cooked until crisp
3 cups cheddar cheese -- shredded
1 tablespoon fresh parsley -- chopped
2 large cauliflower, heads -- cut into 1" florets
4 ounces cream cheese
1/4 cup heavy cream
1/4 cup nonfat sour cream
1/2 teaspoon pepper

Mix cooled bacon, 1/2 cup of cheese, and parsley in a small bowl. Set
aside for topping.

Adjust oven rack to middle position and heat oven to 350 degrees. Bring 4
quarts water to boil in large pot. Add 1 tablespoon of salt and
cauliflower and cook until tender, about 7 minutes. Drain and rinse
cauliflower with cold water. Transfer half of cauliflower to cutting board
and roughly chop. (Topping and cauliflower may be refrigerated separately
for up to 1 day.)

Melt cream cheese in now empty pot over low heat. Stir in heavy cream and
remaining 2-1/2 cups cheese and cook until cheese starts to melt, about 3
minutes. Off heat, stir in sour cream, cauliflower, 1/2 teaspoon of salt
and pepper. Transfer mixture to 2-quart baking dish, sprinkle with topping
and bake until browned and bubbly, about 15 minutes. Serve.

Source: "Cook's Country, Nov/Dec 2007"
S(Contributor): "Lisa Ashton, Aston, PA"

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Per Serving (excluding unknown items): 324 Calories; 25g Fat (68.0%
calories from fat); 17g Protein; 10g Carbohydrate; 4g Dietary Fiber; 77mg
Cholesterol; 458mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 1 1/2
Vegetable; 0 Non-Fat Milk; 4 Fat; 0 Other Carbohydrates.

NOTES : Made this on 10/16/07. Les said it was his favorite way
from now on to fix cauliflower!

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