Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 45 mins | Yield: 12 servings
This is a scrumptious casserole packed with steamed cauliflower, cream cheese, sour cream, sharp cheddar, Monterey Jack, bacon, and chives. A keto-friendly casserole that you can easily make in less than an hour. The best part is you can even prep this ahead. Just tent it with plastic and keep it in the fridge. Once ready to serve, set the casserole on the counter for about 30 minutes before popping it in the oven for about 25 minutes.
INGREDIENTS
1 box (8 oz) cream cheese softened
2 pounds of cauliflower florets, cut into bite-size pieces
1 1/2 c. Monterey Jack cheese, finely shredded
1/2 tsp onion powder
1 tsp garlic powder
1 1/2 c. sharp cheddar finely shredded
6 slices crispy cooked bacon, coarsely chopped
1/2 c. sour cream
Salt and Pepper to taste
1/4 c. chopped fresh chives (reserve one tbsp for the top)
HOW TO MAKE LOADED CAULIFLOWER CASSEROLE
Step 1: Steam the cauliflower for about 10 minutes until fork tender. In a colander, drain well.
Step 2: Prepare the oven. Preheat it to 425 degrees. Ready a 9 x 13-inch baking dish. Grease and set aside.
Step 3: Place the cream cheese, sour cream, cheddar cheese, Monterey Jack, garlic powder, and onion powder in a large bowl. Mix well until creamy and smooth. Then, gently whisk in the cauliflower, half of the bacon, and chives. To taste, season with salt and pepper.
Step 4: Into the prepared casserole, spoon the mixture, and top with the rest of the bacon. Place in the preheated oven and bake for about 20 to 25 minutes, uncovered, until the cheese has melted. Before serving, top the casserole with the rest of the chives. Enjoy!
NOTES:
Make sure to steam the cauliflower until fork-tender.
For easier clean-up, grease the casserole dish using a nonstick spray.
For best results, use full-fat sour cream, cream cheese, and cheese.
Fresh chives are optional, but recommended. An extra that makes the casserole pop!
Make sure to season the casserole with salt and pepper. For this dish, I have used loads of pepper.
Nutrition Facts:
Amount Per Serving: Calories 276, Total Fat 22.9g 29%, Cholesterol 58.7mg 20%, Sodium 364.7mg 16%, Total Carbohydrate 6.3g 2%, Sugars 2.4g, Protein 12.4g 25%, Vitamin A16%, Vitamin C41%
Ingredients
- 1 box (8 oz) cream cheese softened
- 2 pounds of cauliflower florets, cut into bite-size pieces
- 1 1/2 c. Monterey Jack cheese, finely shredded
- 1/2 tsp onion powder
- 1 tsp garlic powder
- 1 1/2 c. sharp cheddar finely shredded
- 6 slices crispy cooked bacon, coarsely chopped
- 1/2 c. sour cream
- Salt and Pepper to taste
- 1/4 c. chopped fresh chives (reserve one tbsp for the top)
Instructions
Step 1: Steam the cauliflower for about 10 minutes until fork tender. In a colander, drain well.
Step 2: Prepare the oven. Preheat it to 425 degrees. Ready a 9 x 13-inch baking dish. Grease and set aside.
Step 3: Place the cream cheese, sour cream, cheddar cheese, Monterey Jack, garlic powder, and onion powder in a large bowl. Mix well until creamy and smooth. Then, gently whisk in the cauliflower, half of the bacon, and chives. To taste, season with salt and pepper.
Step 4: Into the prepared casserole, spoon the mixture, and top with the rest of the bacon. Place in the preheated oven and bake for about 20 to 25 minutes, uncovered, until the cheese has melted. Before serving, top the casserole with the rest of the chives. Enjoy!
Notes
Make sure to steam the cauliflower until fork-tender. For easier clean-up, grease the casserole dish using a nonstick spray. For best results, use full-fat sour cream, cream cheese, and cheese. Fresh chives are optional, but recommended. An extra that makes the casserole pop! Make sure to season the casserole with salt and pepper. For this dish, I have used loads of pepper.
