Easy Loaded Cauliflower Casserole
Steamed cauliflower folded into cream cheese, sour cream, sharp cheddar and Monterey Jack with bacon and chives, then baked at 425°F until the cheese melts. Serves 12.
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Ingredients
- 2 pounds cauliflower florets cut into bite-size pieces
- 8 ounces cream cheese softened (1 box)
- 1/2 cup sour cream
- 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, divided
- 1/4 cup chives fresh, chopped; save 1 tablespoon for the top
- kosher salt and black pepper to taste
Instructions
- Steam the cauliflower florets until fork tender, about 10 minutes. Drain them well in a colander.
- Heat the oven to 425°F and grease a 9x13-inch baking dish.
- In a large bowl, mix the cream cheese, sour cream, cheddar, Monterey Jack, garlic powder and onion powder until creamy and smooth.
- Gently stir in the cauliflower, half of the bacon and the chives, keeping 1 tablespoon of chives for the top. Season with salt and pepper.
- Spoon the mixture into the dish and scatter the rest of the bacon over the top. Bake uncovered for 20 to 25 minutes, until the cheese is melted and the center reaches 165°F.
- Sprinkle the saved chives over the top and serve.
Notes
Go easy on salt: the casserole gets saltier as the cheese melts. Refrigerate leftovers within 2 hours and eat within 3 to 4 days; reheat to 165°F.
Nutrition
Serving: 1servingCalories: 237kcalCarbohydrates: 6.2gProtein: 11.1gFat: 19.3gSodium: 332mgFiber: 1.6gSugar: 2.7g