Cauliflower Casserole

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INGREDIENTS

• 1 large head cauliflower, cut into small florets (1.5 lb. florets)
• Olive oil spray
• 1 teaspoon coarse kosher salt (not fine salt)
• 1/4 teaspoon black pepper
• 1/2 cup low fat sour cream
• 2 tablespoons whole milk
• 1 teaspoon Dijon mustard
• 1 teaspoon minced garlic
• Pinch cayenne pepper
• 1 cup shredded sharp cheddar, divided

Garnish:

• 2 tablespoons bacon bits
• 2 tablespoons thinly sliced scallions, green parts

INSTRUCTIONS

• Preheat oven to 425 degrees F. Line a rimmed baking sheet with parchment paper.
• Arrange the cauliflower florets on the baking sheet. Liberally spray with olive oil and season with kosher salt and black pepper. Roast the cauliflower until tender-crisp, about 12 minutes.
• Meanwhile, in a large bowl, mix the sour cream, milk, Dijon, garlic, cayenne and 1/2 cup cheddar.
• When cauliflower is done, add it to the sour cream sauce and mix to combine. 
• Transfer the mixture to a greased 1.5-quart baking dish. Top with the remaining shredded cheddar. Return to the oven and bake just until cheese is melted, about 10 minutes.
• Sprinkle the cauliflower casserole with the bacon bits and the scallions and serve.

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