1. Mix bacon, 1/2 cup cheese, and parsley in small bowl. Set aside for topping.
2.Adjust oven rack to middle position and heat oven to 350 degrees. Bring 4 quarts water to boil in large pot. Add 1 tablespoon salt and cauliflower and cook until tender, about 7 minutes. Drain and rinse cauliflower with cold water. Transfer half of cauliflower to cutting board and roughly chop. (Topping and cauliflower may be refrigerated separately for up to 1 day.)
3. Melt cream cheese in now-empty pot over low heat. Stir in heavy cream and remaining 2 1/2 cups cheese and cook until cheese starts to melt, about 3 minutes. Off heat, stir in sour cream, cauliflower, 1/2 teaspoon salt, and pepper. Transfer mixture to 2-quart baking dish, sprinkle with topping, and bake until browned and bubbly, about 15 minutes. Serve.
This is just as good made without the bacon.
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|Serving Size: 1 Serving (95g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 306 (82%)|
|Amt Per Serving||% DV|
|Total Fat 34g||45 %|
|Saturated Fat 17.3g||87 %|
|Monounsaturated Fat 11.5g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 87mg||27 %|
|Sodium 766mg||26 %|
|Potassium 134mg||4 %|
|Total Carbohydrate 1.7g||0 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 1.6g|
|Protein 14.9g||21 %|
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Calories per serving: 371
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