1 large head cauliflower
4 ounces cream cheese
1/2 cup sour cream
1/4 cup minced chives or green onions
1/4 cup freshly grated Parmesan cheese
1/3 cup crispy, crumbled bacon
1 cup sharp cheddar cheese
Cut out stem and core from cauliflower, and cut into small pieces. Cook in large pot of boiling salted water until cauliflower is tender, but not overly soft. Drain well and mash with potato masher, leaving some chunks.
Mix in cream cheese, sour cream, most of the chives, Parmesan, and most of the crumbled bacon.
Spread evenly in a small glass casserole dish. Sprinkle with cheddar cheese.
Bake at 350 degrees for 30-35 minutes, or until hot and bubbly. Top with remaining chives and bacon
This recipe would be very easy to adapt to Dutch oven.