Cheesy Cauliflower Bake with Bacon

by Cindy Suelzle


  1. A few hints to begin with: Chop the bacon when its still almost frozen - so much easier. Don't scoop out delicate FD vegetables like cauliflower. You'll break them all up and create more 'powder' on the bottom of your can. Gently tip the cauliflower into your measuring cup.
  2. Preheat oven to 400 degrees
  3. Rehydrate cauliflower - using only a small amount of water at a time. Gently toss the cauliflower with a fork to absorb the water. Add a little more water as needed. Set aside
  4. Rehydrate mushrooms - using only a small amount of water at a time. Gently toss with fork to absorb the water. Add to cauliflower and set aside.
  5. In a large bowl, mix sour cream powder with 1/2 cup of water. Add mayonnaise and mix well. Add crumbled bacon, green onions and red peppers and 1/2 your shredded cheese. Toss to coat well.
  6. Add cauliflower and mushrooms to sour cream mixture and toss to coat everything well. Add a little more water if you think it needs it.
  7. Pour vegetable mixture into a baking dish. 8x10 or even 8x8 dish for nice deep finished product. 9x13 pan for a little shallower finished product.
  8. Sprinkle remaining cheese over top. Bake till heated thoroughly, cheese is melted and slightly browned around edges - aprox 20 - 25 minutes.
  9. Remove from oven and serve nice and hot
  10. By not using any salt or seasonings, you get the gorgeous full bodied taste of the vegetables and cheese. Enjoy


Total Time:
Prep Time:
Cook Time:
40 min
15 min
25 min
* Adjusting the servings on a recipe adjusts only the first measurement for each ingredient, and does not adjust any measurements in the directions.