[Disclaimer – All nutritional panels are an educated estimate based on information I could find at the time. They should not be used as exact representations but as close guidelines]
1 Large Cauliflower (800g), broken into floretts
2 Garlic Cloves, peeled and smashed
2tbs Unsalted Butter, melted
200g streaky bacon, coarsely chopped
85g (1/3 cup) sour cream
100g (1 cup) coarsely grated cheddar1tbs Chopped Fresh Chives, plus extra to sprinkle
1tsp Sea Salt
1tsp Fresh Cracked Black Pepper
Total Prep Time: 15 min
Total Cook Time: 10 min
Bring a large pot of water to the boil. Add the cauliflower and garlic and cook for 10-15 minutes or until the cauliflower is tender. Drain and pat dry with paper towel.
Meanwhile, heat the oil in frying pan over medium heat. Add the bacon and cook for 4 minutes or until golden and crisp. Set aside.
Preheat oven to 180C/160C fan-forced. Process the cauliflower mixture in a food processor until fine crumbs form. Transfer to a medium bowl. Stir through the sour cream, half the cheese, salt, pepper, butter and chives.
Place cauliflower mixture in a round 20cm ovenproof dish. Top with the remaining cheese and the bacon. Bake for 10 minutes or until the cheese is melted and golden. Sprinkle with extra chives. Drizzle with butter.