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Loaded Cauliflower Casserole
Loaded Cauliflower Casserole

Loaded Cauliflower Casserole
Loaded Cauliflower Casserole
Source
Ingredients:
1
Servings
  • 2
    lb
     fresh cauliflower florets
  • 8
    oz
     grated sharp cheddar cheese, divided
  • 8
    oz
     grated monterrey jack cheese, divided
  • 8
    oz
     block cream cheese, softened
  • 4
    tbsp
     heavy cream
  • 360
    ml
     green onion, sliced
  • 6
    slice
     bacon, cooked and crumbled
  • 1
    clove
     garlic, chopped
  • 0.5
    tsp
     salt
  • 1
    item
     freshly ground black pepper
Loaded Cauliflower Casserole
Instructions:
  1. Preheat your oven to 350°F.
  2. Steam the cauliflower florets until soft.
  3. Combine cream 6 oz. shredded cheddar cheese, 6 oz. All Monterrey Jack, all cream cheese, and heavy cream. Add sliced green onion, chopped bacon and garlic to the cheese mixture, stir and set aside.
  4. Drain the boiled cauliflower florets and add them to the cheese mixture. Stir cauliflower and cheese mixture together. Add salt and pepper to taste.
  5. Pour the mixture from step 4 into a 3-quart casserole dish. Sprinkle the remaining 2 oz of cheddar and Monterrey Jack cheese over the mixture, then cover the dish with foil.
  6. Bake the casserole for 25 minutes with the foil open. Remove foil and continue baking until cheese is bubbling. Remove from the oven and serve hot.
  • 2
    lb
     fresh cauliflower florets
  • 8
    oz
     grated sharp cheddar cheese, divided
  • 8
    oz
     grated monterrey jack cheese, divided
  • 8
    oz
     block cream cheese, softened
  • 4
    tbsp
     heavy cream
  • 360
    ml
     green onion, sliced
  • 6
    slice
     bacon, cooked and crumbled
  • 1
    clove
     garlic, chopped
  • 0.5
    tsp
     salt
  • 1
    item
     freshly ground black pepper
1
Servings
0

Preheat your oven to 350°F.

Steam the cauliflower florets until soft.

Combine cream 6 oz. shredded cheddar cheese, 6 oz. All Monterrey Jack, all cream cheese, and heavy cream. Add sliced green onion, chopped bacon and garlic to the cheese mixture, stir and set aside.

Drain the boiled cauliflower florets and add them to the cheese mixture. Stir cauliflower and cheese mixture together. Add salt and pepper to taste.

Pour the mixture from step 4 into a 3-quart casserole dish. Sprinkle the remaining 2 oz of cheddar and Monterrey Jack cheese over the mixture, then cover the dish with foil.

Bake the casserole for 25 minutes with the foil open. Remove foil and continue baking until cheese is bubbling. Remove from the oven and serve hot.

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