Loaded Cauliflower Chicken Casserole

Ingredients

• 1 head cauliflower
• 1 tablespoon olive oil
• salt and freshly ground black pepper to taste
• 0.25 cups unsalted butter , plus more for greasing the baking dish
• 0.25 cups all-purpose flour
• 2 cups chicken stock
• 1.5 cups shredded Cheddar cheese , divided
• 1 cup sour cream
• 2 cups cooked chicken
• 3 greens onions , chopped
• 3 slices bacon , crumbled

Instructions

1. 1

   Preheat the oven to 450 degrees F (230 degrees C). Line a sheet pan with parchment paper, and grease an 8x8-inch baking dish.

2. 2

   Place cauliflower pieces on the prepared pan, toss with olive oil, and season with salt and pepper.

3. 3

   Roast in the preheated oven until tender, but still firm, about 20 minutes. Remove from the oven and reduce oven temperature to 350 degrees F (175 degrees C).

4. 4

   Meanwhile, make the sauce. In a large saucepan, melt butter over medium heat. Sprinkle in flour and stir constantly until the mixture is bubbly and thick, about 3 minutes. Slowly stir in chicken stock, and continue to stir until bubbly, 3 to 5 minutes. Remove from heat and stir in 1 cup shredded Cheddar until cheese is melted. Add sour cream and stir until well blended.

5. 5

   Add chicken pieces to sauce, and stir in roasted cauliflower. Pour chicken mixture into the prepared baking dish.

6. 6

   Bake at 350 degrees F (175 degrees C) until the casserole is bubbly and heated through, about 20 minutes.

7. 7

   Sprinkle on remaining shredded Cheddar cheese, chopped green onions, and crumbled bacon. Serve warm.