Cheesy Loaded Cauliflower Casserole (30 Min!)

Preheat the oven to 450 degrees F (232 degrees C).

In a large bowl, toss the cauliflower florets with butter. Season with sea salt and black pepper.

Transfer the cauliflower to a small 1.5 quart (1.4 L) casserole dish in a single layer. (Roasting in the baking dish saves on dishes, but you could also roast on a sheet pan to make it faster.) Roast in the oven for 15-20 minutes if using a sheet pan, or 25-30 minutes if using the baking dish (stir halfway through if using this method), until crisp-tender.

Meanwhile, in the same bowl, whisk together the sour cream and heavy cream, until smooth. Stir in the minced garlic, half of the cheddar cheese, half of the bacon, and half of the green onions. If desired, season sauce with sea salt and black pepper. (Don't over salt -- it will get more salty as the cheese melts later.)

When the cauliflower is done roasting, take it out and leave the oven on. Add the cauliflower to the bowl and mix with the sauce.

Return the cauliflower mixture to the casserole dish. Top with remaining cheese and bacon.

Bake for 5-10 minutes, until the cheese melts. Top with remaining green onions.