Cook time: 30 mins | Prep time: 15 mins | Serves: 6
I never thought that cauliflower would taste this good! I recently found this recipe and I am totally in for it! This loaded cauliflower casserole is packed with cauliflower mixed with cream cheese, sour cream, chives, and cheeses. It’s a great side dish option for a low-carb-friendly dinner. Incredibly easy and quick to make and simply amazing! If you are searching for a new idea to use cauliflower, this recipe is a must! I am pretty sure that you’ll dig this more than you enjoy loaded potato casserole! So good, even your pickiest eaters will love this delicious and healthy loaded cauliflower casserole!
Ingredients
1 1/2 cups sharp cheddar, finely shredded
1 1/2 cups Monterey jack cheese, finely shredded\
2 pounds cauliflower florets, cut into bite-size pieces
6 slice crispy cooked bacon, coarsely chopped
1/2 cup sour cream
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 cup chopped fresh chives (reserve one tablespoon for the top)
salt and pepper, to taste
1 box cream cheese, softened (8 oz.)
How to make Loaded Cauliflower Casserole
Step 1: Begin by steaming the cauliflower for about 10 minutes until fork tender. In a colander, drain the cauliflower.
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 combined, creamy, and smooth. Gently toss in the cauliflower. Half of the bacon, and chives. To taste, season with salt and pepper.
Step 4: Into the prepared casserole dish, 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.
Step 5: Remove from the oven when done and top the casserole with the rest of the chives.
Step 6: Serve and enjoy!
Ingredients
- 1 1/2 cups sharp cheddar, finely shredded
- 1 1/2 cups Monterey jack cheese, finely shredded\
- 2 pounds cauliflower florets, cut into bite-size pieces
- 6 slice crispy cooked bacon, coarsely chopped
- 1/2 cup sour cream
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 cup chopped fresh chives (reserve one tablespoon for the top)
- salt and pepper, to taste
- 1 box cream cheese, softened (8 oz.)
Instructions
Step 1: Begin by steaming the cauliflower for about 10 minutes until fork tender. In a colander, drain the cauliflower.
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 combined, creamy, and smooth. Gently toss in the cauliflower. Half of the bacon, and chives. To taste, season with salt and pepper.
Step 4: Into the prepared casserole dish, 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.
Step 5: Remove from the oven when done and top the casserole with the rest of the chives.
Step 6: Serve and enjoy!
