10m prep

25m cook  4 servings

• 1 large cauliflowertrimmed, cut in florets
• 2 garlic cloves, peeled, smashed
• 1 tbsp olive oil
• 200g streaky bacon, coarsely chopped
• 85g (1/3 cup) sour cream
• 80g (1 cup) coarsely grated cheddar
• 1 tbsp chopped fresh chives, plus extra to sprinkle
• Melted butter, to serve

Bring a large saucepan of water to the boil. Add the cauliflower and garlic and cook for 10-15 minutes or until the cauliflower is tender. Drain and pat dry with paper towel.

While this is cooking heat the oil in frying pan over medium heat. Add the bacon and cook for 4 minutes or until golden and crisp. Set aside.

Preheat oven to 180C or 160C fan-forced. Process the cauliflower mixture in a food processor until fine crumbs form. Transfer to a medium bowl. Stir through the sour cream, half the cheese and chives.

Place cauliflower mixture in a round 20cm ovenproof dish. Top with the remaining cheese and the bacon. Bake for 10 minutes or until the cheese is melted and golden. Sprinkle with extra chives. Drizzle with butter.