First, steam or boil your cauliflower in a large pot until fork tender. Then drain it well because you don’t want any added moisture in this dish. Mix the cream cheese, sour cream, cheddar cheese, Monterey Jack, garlic powder, and onion powder in a large bowl until smooth and creamy. Slowly and gently stir in the steamed cauliflower, bacon, and chives.
Pour the mixture into a casserole dish and sprinkle with a little more bacon. Bake until the cheese is melted and gooey. Garnish with chives and serve hot.
BETH’S RECIPE TIPS
The cauliflower should be steamed or boiled until it is fork-tender.
Spray the casserole dish well with nonstick spray, as it makes for easier cleanup.
For optimum flavor, I recommend full-fat sour cream, cream cheese, and cheese for this recipe. It just tastes better with it.
Other cheeses that work well in this casserole are fontina, Gruyere, Pepper Jack, and Parmesan cheese.
If low carb is not your thing, combine a cup of panko bread crumbs with 3 tablespoons of melted butter and sprinkle over the top before baking.
Fresh chives really make this casserole pop! They are worth the added expense and trouble.
Other garnishes that work well include chopped parsley or green onions.
Season to taste with salt and pepper. I love lots of pepper on this dish.
This Loaded Cauliflower Casserole can be served as a full meal. It really is very filling, but if more protein is desired, consider adding roasted or grilled chicken or cooked ground beef.
CAN YOU PREPARE CAULIFLOWER CASSEROLE IN ADVANCE?
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