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
- Preheat oven to 350 degrees, spray a casserole dish with non-stick cooking spray.
- Steam cauliflower until just tender.
- 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.
- 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.
- 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
- 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.
- 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.
- 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
- Preheat oven to 350° F. Spray a 9×13-inch glass baking dish with non-stick spray.
- In a large non-stick skillet cook and crumble sausage over medium-high heat until browned. Drain any grease.
- 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.
- 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.
- 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.)
- 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.)