Creamy Loaded Cauliflower Casserole
This creamy loaded cauliflower casserole is packed with tender roasted cauliflower florets, a rich cheese mixture, and crispy bacon.
Ingredients
- 2 bags frozen cauliflower florets
- 1 cup full-fat sour cream
- 1/4 cup heavy cream
- 8 oz cream cheese softened
- 2 teaspoons minced garlic or 1 tsp garlic powder
- 1 1/2 cups shredded cheese – I use white sharp cheddar cheese
- 6 –8 bacon slices cooked and chopped
- Salt and pepper to taste
- Fresh chives or fresh green onions for garnish
Instructions
- In a large skillet, cook the bacon until crispy bacon texture is reached. Place on a paper towel to drain, then chop into small pieces.
- Preheat your oven to 350 degrees F. Place the frozen cauliflower florets on a baking sheet and roast for 30–45 minutes, or until fork tender and lightly browned. Roasting helps remove excess water.
- In a large mixing bowl, combine cream cheese, sour cream, and heavy cream. Mix until smooth. Stir in garlic or garlic powder, half of the shredded cheese mixture, half the chopped bacon, and some chopped fresh scallions. Add salt and pepper to taste.
- Once the cauliflower is done, place it in the large bowl with the cheese sauce. Gently stir the cauliflower mixture to coat everything evenly.
- Transfer the mixture to a greased casserole dish or baking dish. Top with the remaining cheese and bacon. Bake at 350 degrees for 15–20 minutes, until the cheese is bubbly and golden. Top with fresh chives and serve.