Loaded Cauliflower Casserole
This loaded cauliflower casserole combines tender cauliflower with creamy cheese, crispy bacon, sour cream, cheddar, Monterey Jack, and fresh chives for a rich and comforting side dish or filling low-carb meal.
Equipment
- large bowl
- 9 x 13-inch baking dish
- colander
- steamer
- oven
Ingredients
- 2 lbs cauliflower florets, cut in bite-size pieces
- 1 box cream cheese, 8 ounces, softened
- 1/2 cup sour cream
- 1 1/2 cups sharp cheddar cheese, finely shredded
- 1 1/2 cups Monterey Jack cheese, finely shredded
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 6 slices crispy cooked bacon, coarsely chopped
- 1/4 cup chopped fresh chives, reserve one tablespoon for the top
- to taste Kosher salt and black pepper
Instructions
- Steam the cauliflower until fork tender; approximately 10 minutes. Drain well in a colander.
- Preheat oven to 425 degrees. Grease a 9 x 13-inch baking dish.
- In a large bowl, combine the 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 kosher salt and black pepper to taste.
- Spoon into a casserole dish and top with the remaining bacon. Bake uncovered for 20-25 minutes or until the cheese is melted. Top with remaining chives and serve.
Notes
Steam or boil the cauliflower until fork-tender and drain it well. Full-fat sour cream, cream cheese, and cheese are recommended for the best flavor. Fontina, Gruyere, Pepper Jack, and Parmesan also work well. For a non-low-carb version, top with a mixture of 1 cup panko breadcrumbs and 3 tablespoons melted butter before baking. Fresh chives, parsley, or green onions make good garnishes. Leftovers can be refrigerated in an airtight container for up to 3 days. To freeze, cool completely, double wrap or use an airtight container, and freeze for up to 2 months. Thaw overnight in the refrigerator.