Loaded Cauliflower Casserole with Bacon and Chives
Steamed cauliflower baked in a creamy cheddar and Monterey Jack sauce with bacon and chives.
Equipment
- Steamer basket
- 9x13 inch baking dish
- Large mixing bowl
- Colander
Ingredients
Main Ingredients
- 2 lb cauliflower florets cut into bite sized pieces
- 8 oz cream cheese softened
- ½ cup sour cream
- 1 ½ cup shredded sharp cheddar cheese
- 1 ½ cup shredded Monterey Jack cheese
- 1 tsp garlic powder
- ½ tsp onion powder
- ¼ tsp black pepper
- 6 cooked bacon slices coarsely chopped
- ¼ cup chopped fresh chives 1 tablespoon reserved for the top
Instructions
Cooking
- Steam and drain. Steam the florets for 8 to 10 minutes until fork tender, then drain them well and pat dry.
- Mix the sauce. Heat the oven to 425 degrees F. Stir the cream cheese, sour cream, cheeses, garlic powder, onion powder, and pepper until smooth.
- Fold and fill. Fold in the cauliflower, half the bacon, and most of the chives, then spread in a greased 9x13 dish.
- Bake. Top with the remaining bacon and bake uncovered for 20 to 25 minutes until bubbly and golden.
- Garnish. Rest for 5 minutes and sprinkle with the reserved chives.
Notes
Substitutions: Use pepper Jack or Gruyere in place of part of the cheddar, and leave out the bacon for a meatless version.
Tips: Drain the cauliflower well to keep the sauce thick.
Storage: Refrigerate for up to 3 days. Do not freeze.