Loaded Cauliflower Casserole
A delicious and comforting dish that combines cauliflower with cheese, bacon, and creamy sauces.
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!
Notes
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. 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.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 15gProtein: 20gFat: 25gSaturated Fat: 10gSodium: 700mgFiber: 3gSugar: 2g
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