why make this recipe
Loaded Cauliflower Casserole is a delicious dish that brings joy to any meal. It combines the healthy benefits of cauliflower with the rich flavors of cheese, bacon, and creamy sauces. This recipe is perfect for gatherings, as a side dish, or a comforting main course. It’s a great way to enjoy veggies while indulging in the flavors you love.
how to make Loaded Cauliflower Casserole
Ingredients:
- 1 large head of cauliflower (cut into bite-sized pieces)
- 6-8 strips of bacon (cooked and crumbled)
- 6 tablespoons chopped chives
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 2 cups cheddar cheese (shredded)
- 8 oz container sliced mushrooms (optional)
Directions:
- Preheat your oven to 425°F (220°C).
- In a large pot, bring water to a boil. Cook the cauliflower florets for about 8-10 minutes or until they’re tender. Drain the cauliflower and allow it to cool.
- In a large bowl, combine the sour cream, mayonnaise, half of the crumbled bacon, 3 tablespoons of chopped chives, 1 cup of shredded cheddar cheese, sliced mushrooms, and the cooked cauliflower. Mix everything well until it’s thoroughly combined. Season with salt and pepper to taste.
- Place the mixture in a baking dish, spreading it out evenly. Top the casserole with the remaining 1 cup of shredded cheese and the rest of the bacon crumbles.
- Bake the casserole in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
- Remove the casserole from the oven and sprinkle the remaining chopped chives on top. Serve your loaded cauliflower casserole and enjoy!
how to serve Loaded Cauliflower Casserole
You can serve Loaded Cauliflower Casserole hot, fresh from the oven. It pairs nicely with grilled meats, chicken, or as a stand-alone dish. Top each serving with a bit of extra chives for added flavor and color.
how to store Loaded Cauliflower Casserole
To store leftovers, let the casserole cool completely and then place it in an airtight container. You can keep it in the refrigerator for up to 3-4 days. For longer storage, you can freeze it for up to 2 months. Make sure to wrap it well to prevent freezer burn.
tips to make Loaded Cauliflower Casserole
- Make sure the cauliflower is cooked just right. It should be tender but not mushy.
- Experiment with different types of cheese for unique flavors.
- Use turkey bacon instead of pork bacon for a lighter version.
- For an extra crunch, top with breadcrumbs before baking.
variation
You can add different vegetables like spinach, broccoli, or bell peppers to the mix. For a spicy kick, include jalapeños or a sprinkle of red pepper flakes.
FAQs
Can I make Loaded Cauliflower Casserole ahead of time?
Yes, you can prepare the casserole a day in advance. Just cover it and keep it in the refrigerator until you’re ready to bake.
Is it gluten-free?
Yes, this recipe is naturally gluten-free as long as you check the labels on your ingredients, especially the mayonnaise and sour cream.
Can I use frozen cauliflower?
Yes, you can use frozen cauliflower. Just make sure to thaw and drain it well before mixing with the other ingredients.
Loaded Cauliflower Casserole
Ingredients
Main Ingredients
- 1 large head cauliflower (cut into bite-sized pieces)
- 6-8 strips bacon (cooked and crumbled)
- 6 tablespoons chopped chives
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 2 cups cheddar cheese (shredded)
- 8 oz container sliced mushrooms (optional)
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- In a large pot, bring water to a boil. Cook the cauliflower florets for about 8-10 minutes or until they're tender. Drain the cauliflower and allow it to cool.
- In a large bowl, combine the sour cream, mayonnaise, half of the crumbled bacon, 3 tablespoons of chopped chives, 1 cup of shredded cheddar cheese, sliced mushrooms, and the cooked cauliflower. Mix everything well until it's thoroughly combined. Season with salt and pepper to taste.
Baking
- Place the mixture in a baking dish, spreading it out evenly. Top the casserole with the remaining 1 cup of shredded cheese and the rest of the bacon crumbles.
- Bake the casserole in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
Serving
- Remove the casserole from the oven and sprinkle the remaining chopped chives on top. Serve your loaded cauliflower casserole and enjoy!