Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 45 mins | Yield: 12 servings
This is a simple, yet delicious casserole loaded with steamed/blanched cauliflower smothered in a mixture of cream cheese, sour cream, sharp cheddar, Monterey Jack, bacon, and green onions. A guilt-free, healthy, and easy weeknight dinner that even your fussiest eaters will love!
Ingredients
4 tablespoons heavy cream
8 ounces shredded Monterrey Jack cheese, divided
8 ounces block cream cheese, softened
6 slices of bacon, cooked and crumbled
1½ c. green onions, sliced
1 clove of garlic, minced
½ teaspoon Salt
2 pounds Fresh cauliflower florets
Freshly ground black pepper
8 ounces shredded sharp cheddar cheese, divided
HOW TO MAKE LOADED CAULIFLOWER CASSEROLE
Step 1: Prepare the oven. Preheat it to 350 degrees F.
Step 2: In the meantime, steam the cauliflower florets until tender.
Step 3: Cream 6 ounces of the shredded cheddar, 6 ounces of the Monterrey Jack, cream cheese, and heavy cream. Add the sliced green onions along with the chopped bacon and garlic. Stir well and set aside.
Step 4: After draining the steamed cauliflower florets, toss them into the cheese mixture. To taste, season with salt and pepper.
Step 5: Into a 3-quart casserole dish, pour the mixture and sprinkle the rest of the cheddar and Monterey cheese on top. Using foil, tent the dish. Place in the preheated oven and bake for about 25 minutes. Uncover and continue baking until the cheese is bubbly.
Step 6: Serve the casserole immediately. Enjoy!
Tips:
For this recipe, you can go with frozen cauliflower instead of fresh. Steam as directed above and drain.
You can blanch the cauliflower instead of steaming it. Soak the cauliflower in boiling water for about 5 minutes, then soak them quickly in ice or running water.
If short in time, make this casserole in advance. Once completely cooled, cover with plastic wrap, and place in the fridge. Let it sit on the tabletop for about 30 minutes before reheating.
Ingredients
- 4 tablespoons heavy cream
- 8 ounces shredded Monterrey Jack cheese, divided
- 8 ounces block cream cheese, softened
- 6 slices of bacon, cooked and crumbled
- 1½ c. green onions, sliced
- 1 clove of garlic, minced
- ½ teaspoon Salt
- 2 pounds Fresh cauliflower florets
- Freshly ground black pepper
- 8 ounces shredded sharp cheddar cheese, divided
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees F.
Step 2: In the meantime, steam the cauliflower florets until tender.
Step 3: Cream 6 ounces of the shredded cheddar, 6 ounces of the Monterrey Jack, cream cheese, and heavy cream. Add the sliced green onions along with the chopped bacon and garlic. Stir well and set aside.
Step 4: After draining the steamed cauliflower florets, toss them into the cheese mixture. To taste, season with salt and pepper.
Step 5: Into a 3-quart casserole dish, pour the mixture and sprinkle the rest of the cheddar and Monterey cheese on top. Using foil, tent the dish. Place in the preheated oven and bake for about 25 minutes. Uncover and continue baking until the cheese is bubbly.
Step 6: Serve the casserole immediately. Enjoy!
Notes
For this recipe, you can go with frozen cauliflower instead of fresh. Steam as directed above and drain. You can blanch the cauliflower instead of steaming it. Soak the cauliflower in boiling water for about 5 minutes, then soak them quickly in ice or running water. If short in time, make this casserole in advance. Once completely cooled, cover with plastic wrap, and place in the fridge. Let it sit on the tabletop for about 30 minutes before reheating.
