About the Recipe
Ingredients
1 head cauliflower, cut into bite-sized pieces
1 tablespoon olive oil
salt and freshly ground black pepper to taste
1/4 cup unsalted butter, plus more for greasing the baking dish
1/4 cup all-purpose flour
2 cups chicken stock
1 1/2 cups shredded Cheddar cheese, divided
1 cup sour cream
2 cups chopped cooked chicken
3 green onions, chopped
3 slices cooked bacon, crumbled
Preparation
Step 1
Preheat the oven to 450 degrees F (230 degrees C). Line a sheet pan with parchment paper, and grease an 8x8-inch baking dish.
Step 2
Place cauliflower pieces on the prepared pan, toss with olive oil, and season with salt and pepper.Â
Step 3
Roast in the preheated oven until tender, but still firm, about 20 minutes. Remove from the oven and reduce oven temperature to 350 degrees F (175 degrees C).
Step 4
Meanwhile, make the sauce. In a large saucepan, melt butter over medium heat. Sprinkle in flour and stir constantly until the mixture is bubbly and thick, about 3 minutes. Slowly stir in chicken stock, and continue to stir until bubbly, 3 to 5 minutes. Remove from heat and stir in 1 cup shredded Cheddar until cheese is melted. Add sour cream and stir until well blended.
Step 5
Add chicken pieces to sauce, and stir in roasted cauliflower. Pour chicken mixture into the prepared baking dish.
Step 6
Bake at 350 degrees F (175 degrees C) until the casserole is bubbly and heated through, about 20 minutes.
Step 7
Sprinkle on remaining shredded Cheddar cheese, chopped green onions, and crumbled bacon. Serve warm.
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