Cauliflower Casserole with Cream Cheese and Bacon

2 medium heads cauliflower - cut into bite-size florets (about 3 to 4 pounds cauliflower, prior to being cut, or 5 to 6 cups florets)

2 tablespoons extra-virgin olive oil

1 teaspoon McCormick Garlic Powder

¾ teaspoon kosher salt

½ teaspoon McCormick Black Pepper

¼ teaspoon McCormick Ground Nutmeg

6 slices bacon

4 ounces reduced-fat cream cheese - at room temperature

¼ cup nonfat plain Greek yogurt

⅔ cup freshly grated gruyere - or similar melty, nutty, alpine-style cheese, divided

¼ cup finely grated Parmesan cheese - divided

3 tablespoons chopped fresh chives

Directions at wellplated.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer