LOADED CAULIFLOWER CASSEROLE

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Loaded Cauliflower Casserole image

Beth is right, cauliflower has never tasted so good as it does in this casserole. Crunchy, creamy, cheesy, with bits of smoky bacon in every delicious bite. You'll be going back for seconds... maybe thirds. If you need a vegetarian dish, just leave out the bacon. So good!

Provided by Beth Pierce

Categories     Side Casseroles

Time 45m

Number Of Ingredients 10

2 lb cauliflower florets, cut in bite-size pieces
1 box cream cheese, softened (8 ounces)
1/2 c sour cream
1 1/2 c sharp cheddar, finely shredded
1 1/2 c Monterey jack cheese, finely shredded
1/2 tsp garlic powder
1/2 tsp onion powder
6 slice crispy cooked bacon, coarsely chopped
1/4 c chopped fresh chives (reserve one tablespoon for the top)
salt and pepper, to taste

Steps:

  • 1. Steam cauliflower until fork tender; approximately 10 minutes. Drain well in colander.
  • 2. Preheat oven to 425 degrees. Grease 9 x 13 inch baking dish.
  • 3. In a large bowl combine cream cheese, sour cream, cheddar cheese, Monterey Jack, garlic powder and onion powder. Mix until creamy and smooth. Gently stir in cauliflower, 1/2 of the bacon and chives. Season with salt and pepper to taste.
  • 4. Spoon into a casserole dish and top with remaining bacon. Bake uncovered for 20-25 minutes or until the cheese is melted.
  • 5. Top with remaining chives and serve.

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