This past weekend we spent ample amounts of time outdoors riding bikes, picking out pumpkins and finishing off yard work before the first freeze. It may officially be Fall, but we are still experiencing summer weather with the highs in the 80’s. I’m ready for 70-degree weather and plenty of back porch sitting with a blanket surrounding me with a cup of coffee in my hand.
Anyone willing to join me?
Tonight we will be gearing up for a cousins get together at our house to decorate pumpkins. I’m not sure who is more excited the kids or me? I love carving and decorating pumpkins, however for the past couple of years we’ve completely forgotten about the whole process and just set them outside plain as can be. I’ve never been one to get the spooky Halloween decorations, but I do love carved pumpkins in the fall.
Today, I’ll spend most of the day prepping for tonight, but first I need to tell you about this Loaded Cauliflower Casserole. The other day I was grocery shopping and noticed a small container in the pre-packaged casserole section. It was a loaded cauliflower dish just like this one. I so badly wanted to buy it but decided it would be best to try and make my own. This casserole is great when paired with BBQ ribs or a nice rotisserie chicken. You might even fool the kids about it being cauliflower, it’s worth a try!
Add bacon to a foil-lined baking sheet and place in the oven. Bake for 13-15 minutes at 410 degrees F. (Do not preheat) Remove from oven and place on a plate lined with papertowels. Then chop them up and set aside.
Bring a large pot of water to boil and add in the cauliflower florets. Cook for 12 minutes and then drain.
Preheat oven to 350 degrees F.
In a bowl whisk together the sour cream, mayonnaise, cheese, salt and pepper. Then add in cauliflower and bacon pieces. Pour into a casserole baking dish.
Bake covered for 15 minutes and then uncovered for 10 minutes.
Top with sliced green onions.
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