2 heads of cauliflower cut into florets
4 oz shredded mild cheddar cheese
4 oz shredded mozzarella cheese
4 oz block cream cheese, softened
1/2 - 3/4 cup half and half
2 bunches green onions, sliced (1 1/2 cups)
6 - 8 sliced bacon, cooked and crumbled
1 clove garlic chopped
1/2 stick butter
1/2 can cream of chicken and mushroom soup
4 oz velvetta cheese
1 - 1 1/2 TBL Garlic Herb seasoning
Salt & pepper to taste
Preheat oven to 350° .
Steam cauliflower florets until tender. don't over cook it will cook more while in oven. Drain to be sure you get as much moisture out as possible.
In a large skillet melt the butter, saute the onion and then add the garlic. Add the cream cheese , when that is almost melted add 1/2 the half and half and add the rest of the cheeses and the rest of the half and half. Cook until all melted. Crumble the bacon into cheese mixture. Butter a casserole dish and add the cauliflower and then pour cheese over the top. Mix so it's all combined. Top with LC pita pieces.
Cover dish with foil or put lid on if it has one and bake for 25 minutes; remove foil and continue to bake until cheese is brown and bubbly.
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