Ingredients:

• 1 head cauliflower, cut into bite-sized pieces
• 1 tablespoon olive oil
• salt and freshly ground black pepper to taste
• 1/4 cup unsalted butter, plus more for greasing the baking dish
• 1/4 cup all-purpose flour
• 2 cups chicken stock
• 1 1/2 cups shredded Cheddar cheese, divided
• 1 cup sour cream
• 2 cups chopped cooked chicken
• 3 green onions, chopped
• 3 slices cooked bacon, crumbled

Cooking Instructions:

1. Preheat the oven to 450 degrees F (230 degrees C). Line a sheet pan with parchment paper, and grease an 8×8-inch baking dish.
2. Place cauliflower pieces on the prepared pan, toss with olive oil, and season with salt and pepper.
3. Roast in the preheated oven until tender, but still firm, about 20 minutes. Remove from the oven and reduce oven temperature to 350 degrees F (175 degrees C).
4. Meanwhile, make the sauce. In a large saucepan, melt butter over medium heat. Sprinkle in flour and stir constantly until the mixture is bubbly and thick, about 3 minutes. Slowly stir in chicken stock, and continue to stir until bubbly, 3 to 5 minutes. Remove from heat and stir in 1 cup shredded Cheddar until cheese is melted. Add sour cream and stir until well blended.
5. Add chicken pieces to sauce, and stir in roasted cauliflower. Pour chicken mixture into the prepared baking dish.
6. Bake at 350 degrees F (175 degrees C) until the casserole is bubbly and heated through, about 20 minutes.
7. Sprinkle on remaining shredded Cheddar cheese, chopped green onions, and crumbled bacon. Serve warm.