Ingredients
6 slices turkey bacon
1 large head cauliflower
125 ml sour cream
125 ml mayonnaise
1 clove garlic, minced
5 g salt
1.25 ml ground black pepper
200 g shredded Colby-Monterey Jack cheese
1 package (225 g) baby bella mushrooms, roughly chopped
6 tbsp chopped fresh chives
Directions
Step 1
Preheat the oven to 220°C (425°F) and grease a 9x13-inch baking dish.
Step 2
In a large skillet, cook the turkey bacon over medium-high heat until evenly browned, about 10 minutes. Drain on paper towels, then crumble.
Step 3
Place a steamer insert in a saucepan, fill with water, and bring to a boil. Add the cauliflower, cover, and steam until tender, 15 to 20 minutes.
Step 4
In a large bowl, combine sour cream, mayonnaise, garlic, salt, and black pepper. Add the cauliflower, half of the crumbled bacon, 100 g of Colby-Monterey Jack cheese, mushrooms, and 3 tablespoons of chives. Mix well, then transfer to the prepared baking dish. Top with the remaining bacon and cheese.
Step 5
Bake until bubbly and the cheese is melted, about 20 minutes. Sprinkle the remaining chives over the casserole before serving.