Loaded Cauliflower Casserole

I chose to make this instead of baked taters tonight.  We were having NY Strip steak and I though this would make a good side for it, along with sauteed mushrooms.

• 3 slices bacon, cut in 1/4 inch pieces
• 1 head cauliflower, cut into bite-size florets 
• Kosher salt and freshly ground black pepper, to taste
• 3 ounces whipped chive cream cheese
• 1 cup extra-old white cheddar cheese, grated
• 3 green onions, thinly sliced
• 1/2 cup sour cream

Preheat oven to 400°F.   

Slice the bacon and fry until crisp.  Transfer the bacon to paper towels and blot dry.  

Pour the fat into an 8" x 8" casserole dish.  

Cut the cauliflower and put in dish, toss with bacon fat.  Here is a great 40 second video that shows how to easily cut it into florets.  I always do this now that I've watched this.  Season with S&P and roast in oven until tender and browning, about 30 - 40 minutes.  At that time, drop spoonfuls of cream cheese over.  

Spread cheddar over, tucking into pockets and put back in oven for 10 - 15 minutes.

When everything is melty, dollop sour cream over.  Sprinkle green onions and bacon over the top.  I did this last step on individual servings as I didn't want to re-heat leftovers with the garnishes (sour cream, bacon, scallions).  Serve.  

This did the "loaded" trick!  You can tell it's not baked potato but it's better knowing you aren't getting the carb load of guilt with it.  I'd make this again for sure.  Roasting the cauliflower in the bacon drippings was fantastic in the taste department.