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- Preparing Time: 1 hour and 15 minutes
- Total Time: -
- Served Person: 10
- 1/4 cup water
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon kosher salt
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1/4 teaspoon red pepper flakes
- 2 teaspoons crushed garlic
- 1/2 cup shredded mozzarella cheese
- 1/2 cup shredded parmesan cheese
- 2 large heads cauliflower, chopped into bite-size pieces
- 1/4 cup cooked and crumbled bacon
- 1 teaspoon hungarian paprika
- 1 1/2 cups french-fried onions
- Carbohydrate 26
- Cholesterol 11
- Fat 22.7
- Protein 8.4
- Sodium 790
- Calories 341 calories;
Preheat the oven to 375 degrees F (190 degrees C). Place cauliflower into a 9x12-inch microwave-safe casserole dish or large bowl with water. Cover with microwave-safe plastic wrap and microwave on high power until half-steamed, about 5 minutes. Remove and pour out excess water but do not drain in a colander. Sprinkle cauliflower with mozzarella cheese, bacon, garlic, paprika, black pepper, salt, and red pepper flakes; toss to evenly distribute. Stir in mushroom soup until cauliflower is coated; spread mixture evenly in the dish. Top with French-fried onions, followed by Parmesan cheese. Bake in the preheated oven until golden and bubbly, about 45 minutes. Let stand for 5 minutes before serving.
