Description
This Loaded Cauliflower Casserole is a creamy, cheesy, and flavorful side dish perfect for any occasion. Tender steamed cauliflower is mixed with a rich blend of cream cheese, sour cream, sharp cheddar, Monterey Jack, aromatic garlic and onion powders, and crispy bacon, baked to bubbly perfection, and topped with fresh chives for a pop of color and freshness. It’s a delicious low-carb alternative to traditional potato casseroles.
Ingredients
Scale
Vegetables
- 2 lbs cauliflower florets (cut into bite-sized pieces)
- 1/4 cup chopped fresh chives (reserve one tablespoon for topping)
Dairy & Cheese
- 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 set over boiling water and steam until fork-tender, about 10 minutes. Drain well and set aside to remove excess moisture.
- Preheat oven: Preheat your oven to 425°F (220°C). Grease a 9 x 13-inch baking dish with butter or non-stick spray to prevent sticking.
- Prepare the cheese mixture: In a large mixing bowl, combine the softened cream cheese, sour cream, shredded cheddar cheese, shredded Monterey Jack cheese, garlic powder, and onion powder. Mix thoroughly until the mixture is completely smooth and creamy.
- Combine ingredients: Gently fold the steamed cauliflower, half of the chopped bacon, and chopped chives into the cheese mixture. Season with kosher salt and freshly ground black pepper to your taste.
- Assemble and bake: Transfer the mixture into the prepared baking dish and spread evenly. Top with the remaining chopped bacon. Bake uncovered for 20 to 25 minutes, or until the cheese is bubbly, melted, and lightly golden on the edges.
- Garnish and serve: Remove the casserole from the oven, sprinkle with the reserved fresh chives for a fresh color contrast, and serve hot as a savory side dish.
Notes
- Ensure the cauliflower is well-drained after steaming to prevent a watery casserole.
- For a vegetarian version, omit the bacon and optionally add sautéed mushrooms or smoked paprika for flavor.
- Use freshly shredded cheese rather than pre-shredded for better melting quality.
- This casserole can be prepared a day ahead, assembled, and refrigerated; bake just before serving.
- Store leftovers covered in the refrigerator for up to 3 days and reheat gently in the oven.
