Notes from the Test Kitchen:
This is one good, creamy casserole. Of course when you add bacon everything is always better. I just loved how all the flavors work so well together. Making this one again soon.
1In large pot start water seasoned with salt. Let come to a boil.
2Clean the cauliflower and place in the pot whole after removing the stem. It will take approximately 15 minutes to come to tender.
3In skillet heat the olive oil. Place the sliced mushrooms and chopped onion in the pan. Grate the garlic into the pan and add the Italian seasoning and salt and pepper to taste. Cook till tender.
4Drain the cauliflower in a colander. Cut the core out and place the cauliflower into a large mixing bowl.
5Add sour cream, 2 cups of cheese and the veggies to the skillet.
6In a saucepan melt the butter. Add the 2 tbsp of flour and stir like a paste. Add in the cup of heavy cream. Thicken and add to the cauliflower.
7Pour into a caserole dish add one cup of cheese on top. Crumble 4 slices of bacon on top and the chives.
8Bake in a 350°F oven until the cheese has melted and bubbling. About 10 minutes or a little more.
This is very creamy and if you want it firm bake a little first then add the cheese and bacon and chives let melt.