Description
This Loaded Cauliflower Casserole is a creamy, cheesy dish that pairs tender steamed cauliflower with a rich blend of cream cheese, sour cream, sharp cheddar, and Monterey Jack cheeses. Finished with crispy bacon and fresh chives, it’s a hearty side or vegetarian-inspired main that brings comforting flavors to your table with a satisfying texture.
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
Protein
- 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 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, shredded Monterey Jack, garlic powder, and onion powder. Mix thoroughly until smooth and creamy for an even cheese texture.
- Combine ingredients: Gently fold in the steamed cauliflower, half of the chopped bacon, and chopped chives into the cheese mixture. Season with kosher salt and black pepper to your taste, folding carefully to preserve the cauliflower’s shape.
- Assemble and bake: Transfer the mixture into the prepared baking dish, spreading it evenly. Top the casserole with the remaining bacon pieces. Bake uncovered for 20-25 minutes, or until the cheese is bubbly, melted and slightly golden on top.
- Garnish and serve: Remove the casserole from the oven and sprinkle with the reserved fresh chives. Serve hot as a flavorful side or main dish.
Notes
- Make sure to drain the steamed cauliflower well to prevent the casserole from becoming watery.
- For a vegetarian version, omit the bacon or replace it with crispy cooked mushrooms or smoked tempeh.
- Use freshly shredded cheese instead of pre-shredded for better melting and texture.
- Leftover casserole can be refrigerated for up to 3 days and reheated in the oven or microwave.
