Nom, nom, nom! Whenever you serve this recipe, close your eyes & just smell it. Let your nose be the first judge of the dish. Because once you start eating it, it’ll be gone lickedy split!

Serves 6

Ingredients:

• 4 c. cauliflower florets, cut into bite-sized pieces
• 6 oz. cream cheese, cut into chunks
• 1/4 c. heavy cream
• 3 T. unsalted butter, softened
• 1/4 tsp. organic garlic powder
• 1/2 tsp. dried dill
• Sea salt and black pepper, to taste
• 1 1/2 c. Italian cheese blend, shredded
• 4 strips bacon (pork or turkey), cooked and crumbled
• 1 T. fresh chives, chopped

Instructions:

1. Place top oven rack in the center position & preheat oven to 400°F.
2. Place the cauliflower in a steamer basket on top of a pot with boiling water & steam until fork-tender, around 6 to 7 minutes. Remove from heat & transfer cauliflower into a cold water bath to prevent further cooking. Drain well & pat dry.
3. Transfer steamed cauliflower to a large bowl & add cream cheese, heavy cream, butter, garlic powder & dried dill.
4. Season with salt & black pepper (to taste) & toss to combine.
5. Transfer to oven safe casserole dish & top with shredded cheese blend and crumbled bacon. Place in preheated oven & roast until cheese is melted and nicely browned on top, around 8 to 10 minutes.
6. Remove from oven & serve immediately topped with fresh chives.