Mini Loaded Cauliflower Casseroles

Name: Mini Loaded Cauliflower Casseroles
Total time: 55 min
Ingredients: 3 slices bacon; 1 2-pound head cauliflower, cored and coarsely chopped; 1 small onion, chopped; 1 ¼ cups shredded extra-sharp Cheddar cheese; ⅔ cup sour cream or whole-milk plain Greek yogurt, plus 1/4 cup, divided; ½ teaspoon ground pepper; ¼ teaspoon salt; 1 ½ tablespoons snipped chives

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Total: 55 minutes

Author : Carolyn Casner

Ingredients

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3 slices bacon1 2-pound head cauliflower, cored and coarsely chopped1 small onion, chopped1 ¼ cups shredded extra-sharp Cheddar cheese⅔ cup sour cream or whole-milk plain Greek yogurt, plus 1/4 cup, divided½ teaspoon ground pepper¼ teaspoon salt1 ½ tablespoons snipped chives

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Instructions

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Step 1

Preheat oven to 425°F. Lightly coat eight 6-ounce ramekins with cooking spray and place on a large rimmed baking sheet.

Step 2

Cook bacon in a large nonstick skillet over medium heat until crisp, 6 to 8 minutes. Transfer to a paper-towel-lined plate and chop when cool enough to handle. Transfer the bacon drippings to a large bowl. Add cauliflower, onion, Cheddar, ⅔ cup sour cream (or yogurt), pepper and salt. Stir to combine. Divide between the prepared ramekins; cover each with foil.

Step 3

Bake until the cauliflower is tender, 30 to 35 minutes. Remove foil and bake until lightly browned in spots, 5 to 10 minutes more. Dollop with the remaining ¼ cup sour cream (or yogurt) and sprinkle with the bacon and chives.