Cauliflower Casserole for One
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Roasted cauliflower folded into sour cream and cheddar with bacon and green onion, baked until bubbly.
Ingredients
- 2½ cups cauliflower florets (about 6 oz)
- ½ Tbsp olive oil
- ¼ tsp kosher salt
- ⅛ tsp black pepper
- 3 Tbsp sour cream
- 2 Tbsp heavy cream
- ⅛ tsp garlic powder
- ½ cup shredded cheddar divided
- 1 strip precooked bacon crumbled and divided
- 2 Tbsp green onions divided
Equipment
- baking sheet
- mixing bowl
Directions
- Heat the oven to 425°F. Toss the cauliflower with the oil, salt, and pepper on a rimmed baking sheet and roast for 20 to 25 minutes, until golden and tender.
- In a bowl, mix the sour cream, cream, and garlic powder with half of the cheddar, half of the bacon, and 1 tablespoon of the green onions.
- Fold in the cauliflower. Spoon it into a lightly greased 10-ounce ramekin and top with the rest of the cheddar and bacon.
- Set the ramekin on the baking sheet and bake 8 to 10 minutes more, until bubbly and melted. Sprinkle with the rest of the green onions.
Nutrition
Serving: 329g | Calories: 560kcal | Carbohydrates: 15g | Protein: 21g | Fat: 48g | Saturated Fat: 24g | Trans Fat: 0.7g | Cholesterol: 123mg | Sodium: 1168mg | Potassium: 717mg | Fiber: 3.8g | Sugar: 6.2g | Vitamin A: 1461IU | Vitamin C: 85mg | Calcium: 514mg | Iron: 1.2mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); cups cauliflower florets counted as raw cauliflower (the recipe says about 6 oz for 2½ cups). Brands and portions vary, so use it only as an approximation.