2 lbs cauliflower florets cut in bite-size pieces
1 box 8 ounces of 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
1 teaspoon garlic powder
1/2 teaspoon onion powder
6 slices crispy cooked bacon coarsely chopped
1/4 cup chopped fresh chives reserve one tablespoon for the top
Kosher salt and black pepper to taste
Instructions
Steam the cauliflower until fork tender; approximately 10 minutes. Drain well in a colander.
Preheat oven to 425 degrees. Grease a 9 x 13-inch baking dish.
In a large bowl, combine the cream cheese, sour cream, cheddar cheese, Monterey Jack, garlic powder, and onion powder. Mix until creamy and smooth. Gently stir in cauliflower, 1/2 of the bacon, and chives. Season with kosher salt and black pepper to taste.
Spoon into a casserole dish and top with the remaining bacon. Bake uncovered for 20-25 minutes or until the cheese is melted. Top with remaining chives and serve.
Notes
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.
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