Description
This Loaded Cauliflower Casserole is a creamy, cheesy, and smoky side dish featuring steamed cauliflower blended with cream cheese, sour cream, and a sharp cheddar and Monterey Jack cheese mixture. Topped with crispy bacon and fresh chives, it’s the perfect comfort food for a low-carb meal or holiday gathering.
Ingredients
Scale
Vegetables
- 2 lbs cauliflower florets (cut into bite-sized pieces)
- 1/4 cup chopped fresh chives (reserve one tablespoon for topping)
Dairy
- 1 box (8 ounces) cream cheese, softened
- 1/2 cup sour cream
- 1 1/2 cups sharp cheddar cheese, finely shredded
- 1 1/2 cups Monterey Jack cheese, finely shredded
Seasonings
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Kosher salt, to taste
- Black pepper, to taste
Meat
- 6 slices crispy cooked bacon, coarsely chopped
Instructions
- Steam the cauliflower: Place the cauliflower florets in a steamer basket over boiling water and steam until fork-tender, about 10 minutes. Drain well and set aside.
- Preheat oven: Preheat your oven to 425°F (220°C). Grease a 9 x 13-inch baking dish with butter or non-stick spray.
- Prepare the cheese mixture: In a large mixing bowl, combine the softened cream cheese, sour cream, shredded cheddar, shredded Monterey Jack, garlic powder, and onion powder. Mix until the mixture is smooth and creamy.
- Combine ingredients: Gently stir the cooked cauliflower, half of the chopped bacon, and chopped chives into the cheese mixture. Season with kosher salt and black pepper to taste.
- Assemble and bake: Spoon the mixture into the prepared baking dish. Spread evenly and top with the remaining bacon slices. Bake uncovered for 20-25 minutes, or until the cheese is bubbly and melted.
- Garnish and serve: Remove from the oven, sprinkle with the reserved chives, and serve hot.
Notes
- Be sure to drain the steamed cauliflower thoroughly to prevent excess moisture in the casserole.
- You can substitute bacon with turkey bacon or omit it for a vegetarian version.
- For a lower-fat option, use reduced-fat cream cheese and sour cream.
- The casserole can be prepared a day ahead; just cover and refrigerate before baking on the day of serving.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
