Cooking Corner


Loaded Cauliflower Casserole Bake

Man cookikng with wok


  • 6 slices bacon, cut 1/2 inch thick
  • 2 medium heads cauliflower, cut into bite-size florets (3 to 4 pounds total)
  • Kosher salt and freshly ground black pepper
  • 6 ounces cream cheese, at room temperature
  • 2 cups shredded Cheddar
  • 4 scallions, white and light green parts only, thinly sliced
  • 2/3 cup sour cream


  1. Preheat oven to 425 degrees F.
  2. Cook the bacon in a medium nonstick skillet over medium heat, stirring occasionally, until brown and crispy, 6 to 7 minutes. Transfer to a paper towel-lined plate. Reserve 2 tablespoons of the bacon drippings.
  3. Put the cauliflower florets in a 3-quart casserole dish. Toss with the reserved 2 tablespoons bacon drippings, 3/4 teaspoon salt and 1/2 teaspoon pepper. Roast until the florets are soft and begin to brown, about 30 minutes.
  4. Meanwhile, mix together the cream cheese and 1 cup of the Cheddar in a medium bowl until well combined. Dollop over the cauliflower, then sprinkle with the remaining 1 cup Cheddar and bake until the cauliflower is tender when poked with a knife and the Cheddar is melted and bubbly, 5 to 7 minutes more.
  5. Dollop the sour cream evenly over the casserole and sprinkle with the scallions and reserved bacon pieces.

Banana Mixed Berry Breakfast Smoothie



  • 1 medium banana (fresh or frozen)
  • 1/2 cup sliced strawberries, blueberries, or chopped mangos
  • 1/4 cup 2% plain Greek yogurt
  • 1 tablespoon almond butter
  • 1/2 cup baby spinach
  • 1/2 cup unsweetened almond milk
  • Optional: 1-2 basil leaves, 2-3 mint leaves, 1/2 teaspoon peeled, chopped ginger


  1. Place all ingredients in the blender.
  2. Mix on medium to high speed until smooth.
  3. Sip and enjoy!

Photos by Unknown Author are licensed under CC By-NC-ND