Loaded cauliflower casserole

This past week was one of the most special weeks ever. I got to spend a whole week with my grandpa Maylon. I’ve made him so many different things for breakfast lunch and dinner. He enjoyed it as much as I did. This was one of the many side dishes I made.


  • 1 head cauliflower, cut into pieces, about 5 cups
  • Sour cream- 1 cup
  • Shredded cheddar cheese, divided- 2 cups
  • 3 scallions, thinly sliced, divided
  • 6 slices bacon, cooked and crumbled, divided ( you can substitute it with turkey bacon)
  • Salt- 1/2 tsp
  • Fresh cracked pepper- 1/4 tsp


  1. Preheat oven to 350 degrees, spray a casserole dish with non-stick cooking spray.
  2. Steam cauliflower until just tender.
  3. Place cauliflower, sour cream, half of the bacon, half of the scallions, half of the cheese in a bowl and salt and pepper. Stir to combine. Transfer to a casserole dish, sprinkle with other half of cheese.
  4. Bake for 18-20 minutes or until heated through. Top with remaining cheese and scallions and serve hot.



Over time, I learned that people who can make the best out of any kind of situation are the people who are the happiest. I am not one of those people. But sometimes it may come as a surprise and I end up trying to make the best out of a bad situation unknowingly. This weekend was one of those days where none of my plans took place. I don’t get many weekends to waste, so I was very much upset. I have literally made the situation better by baking these biscuits. Delightfully delicious warm biscuits. I made my biscuits from scratch but you don’t have to. I have both the recipes here.

Biscuit Recipe


  • All-purpose flour- 1 cup
  • Baking powder- 1 1/2 tsp.
  • Granulated sugar- 1 1/2 tsp.
  • Salt- 1/8 tsp.
  • Unsalted butter, cold 4 Tbs. or 1/4 cup
  • Buttermilk, at room temperature- 1/2 cup


  1. In a large bowl, whisk together the flour, baking powder, sugar, and salt. Slice the cold butter into cubes and cut the butter into the flour mixture using a pastry blender until a crumbly dough forms. Add the buttermilk slowly and stir until the dough becomes moistened.
  2. On a lightly floured surface, knead the dough gently a few times. Using a rolling pin, roll the dough to 1/2-inch thickness. Dip the edges of a 2-1/2 inch circle cutter in flour, then use it to cut the dough into circles. Re-roll the remaining dough to cut additional biscuits.
  3. Place the biscuit dough circles in a cast iron skillet or on a parchment-lined baking sheet. Bake until the edges are slightly golden, about 15 minutes. Place the biscuits on a wire rack to cool. Serve warm with the toppings of your choice.


  • Mild sausage (or Hot, I use turkey sausage) – 1 pound
  • All-purpose flour – 4 Tbs
  • Milk – 2 cups of Cream cheese (cubed)- 6 oz
  • Black pepper to taste
  • Red pepper flakes (optional)- 1 pinch
  • Biscuits (Pillsbury Grands) – 18 5/16 oz


  1. Preheat oven to 350° F. Spray a 9×13-inch glass baking dish with non-stick spray.
  2. In a large non-stick skillet cook and crumble sausage over medium-high heat until browned. Drain any grease.
  3. In a medium saucepan heat milk over medium heat. Whisk in flour. Stir constantly until thickened. About 3 or 4 minutes. Add cubed cream cheese to milk and cook and stir until cream cheese is melted and all combined.
  4. Pour gravy into a prepared baking dish. Spread out evenly. Sprinkle cooked sausage evenly over gravy. Top with a little black pepper and pinch of red pepper flakes, if desired.
  5. Remove biscuits from can and place on top of sausage and gravy. ( I only fit 6 for looks. You can squeeze in the other 2 if you’re not worried about that. You can bake the other 2 alongside the casserole OR you can cut up all the biscuits into quarters and place the quarters all over the top.)
  6. Bake in preheated oven for 25 to 30 minutes or until biscuits are golden-brown and cooked through. (You may need to cover the top with foil the last five minutes to prevent tops from burning.)





The happiest people seem to be those who have no particular reason for being happy except that they are so.
-W.R. Inge
Clergyman and Writer
I try very hard to remember that but if all else fails I simply cook. That makes me happy. Here is a recipe from that weekend of fun cooking.
  • Sweet potatoes (peeled and cut into 1inch cubes) – 2 1/2 pounds
  • Light brown sugar – 3/4 cups
  • Butter (softened) – 1/4 cups
  • Salt – 11/2 tsp
  • Vanilla extract – 1/2 tsp
  • Ground cinnamon – 1/2 tsp
  • Nutmeg – 1 pinch
  • Pecans (chopped and divided) – 1/2 cups
  • Cooking spray
  • Marshmallows – 2 cups


  1. Preheat oven to 375 degrees F.
  2. Place the sweet potatoes in a pot with 1/3 cup of cold water. Cover and bring to a boil. Reduce heat, and simmer for 15 minutes or until very tender. Drain. Let cool slightly.
  3. Transfer sweet potatoes in a large bowl. Add brown sugar, butter, salt, vanilla extract, cinnamon, nutmeg, and 1/4 cup of pecans. Mash sweet potato mixture with a potato masher.
  4. Spray an 8×8 baking dish with cooking spray. Transfer the sweet potato mixture into an even layer. Add remaining pecans and top with marshmallows. Bake for 25 minutes or until marshmallows is toasted. Remove from oven. Scoop and serve.