Loaded Cauliflower Casserole with Bacon and Two Cheeses
This loaded cauliflower casserole combines tender cauliflower with a creamy cheese sauce, crisp bacon, and fresh chives for a hearty side dish.
Servings: 12
Adjust the serving amount to scale the ingredient list. Written quantities in the steps refer to the original recipe; adjust them in the same proportion. Timing may vary with batch size.
Prep: 15 minutes
Total: 45 minutes
Ingredients
Ingredients
- 2 lbs cauliflower florets cut into bite-size pieces
- 1 box (8 ounces) cream cheese softened
- 1/2 cup sour cream plain
- 1 1/2 cups sharp cheddar cheese finely shredded
- 1 1/2 cups Monterey Jack cheese finely shredded
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 6 slices bacon cooked crisp and coarsely chopped
- 1/4 cup fresh chives chopped; reserve 1 tablespoon for topping
- to taste kosher salt and black pepper
Instructions
Instructions
- Steam the cauliflower until fork-tender, about 10 minutes, then drain it well in a colander.
- Heat the oven to 425°F and grease a 9-by-13-inch baking dish.
- Mix the softened cream cheese, sour cream, cheddar, Monterey Jack, garlic powder, and onion powder in a large bowl until creamy. Fold in the cauliflower, half of the bacon, and the chives, then season with salt and pepper.
- Spoon the mixture into the prepared dish and scatter the remaining bacon over the top. Bake uncovered for 20 to 25 minutes, until the cheese is melted. Finish with the reserved chives and serve.