May 14, 2020 by: Mark R Dawson
Loaded Cauliflower Casserole Recipe
Even though we are a Bed & BREAKFAST, we have provided dinner meals in the past, and one of our most requested side dishes was this one - Loaded Cauliflower Casserole. This is a spin on Loaded Baked Potatoes, substituting the potato with cauliflower. Can't take credit for creating this dish, as Dixie found on-line and shared back when. One of our favorites, so we'll share with you.
Loaded Cauliflower Casserole
2 lbs cauliflower florets
8 oz shredded sharp cheddar cheese, divided
8 oz shredded Monterrey Jack cheese, divided
8 oz block cream cheese, softened
4 tablespoons heavy cream
2 bunches green onions, sliced (1 1/2 cups)
6 sliced bacon, cooked and crumbled
1 clove garlic, grated
Salt & pepper to taste
Preheat oven to 350 degrees.
Steam cauliflower florets until tender.
While cauliflower steams, cream together 6 oz of the shredded cheddar, 6 oz of the Monterrey Jack, cream cheese, and heavy cream.
Stir in sliced green onions, chopped bacon, and garlic.
Drain any liquid from steamed cauliflower and add to cheese mixture.
Stir cauliflower and cheese mixture together.
Taste for seasoning, and add as necessary.
If you want a finer texture, give a few mashes with the potato masher.
Pour into a 2-3 quart casserole and sprinkle on remaining cheddar and Monterrey Jack cheese.
Cover dish with foil and bake for 25 minutes; remove foil and continue to bake until cheese is brown and bubbly.
Let us know what you think. Enjoy!