INGREDIENTS
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2 slices bacon
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4 russet potatoes (about 8 ounces each)
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1 teaspoon extra-virgin olive oil
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Kosher salt and freshly ground pepper
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3 cups cauliflower florets (from about 1 small head)
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1/3 cup buttermilk
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1 small clove garlic, grated
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1 teaspoon white vinegar
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1/8 teaspoon hot paprika, plus more for topping
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1/2 cup shredded sharp cheddar cheese
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2 scallions, thinly sliced