Loaded cauliflower casserole is one of my favorite side dishes and it’s a hit with my whole family! I pack in a bunch of bacon and cheddar to keep this low carb side dish recipe super creamy and flavorful.
Things I’ve been craving lately: loaded french fries. Ugh.
There is a restaurant nearby that serves the best dang fries that are topped with cheddar, bacon, sour cream, and green onions. I used to eat them way too often.
I’ve given up the french fries for cauliflower and no, it’s definitely not the same, but my pants fit better and cauliflower is delicious.
I’ve even been working on a loaded radish recipe for you guys, which probably sounds weird but trust me – it’s going to be good. Still tweaking a few things in hopes of getting the radishes to cook up a bit crunchier.
Anyway, I’m all about cauliflower casserole recipes. Cauliflower just makes a great base for pretty much everything, you know?
This cauliflower casserole with bacon and cream cheese is going to rock your world.
INGREDIENTS
2 lbs cauliflower florets
8 oz shredded sharp cheddar cheese, divided
8 oz shredded Monterey Jack cheese, divided
8 oz block cream cheese, softened
4 tablespoons heavy cream
2 bunches green onions, sliced (1 1/2 cups)
6 sliced bacon, cooked and crumbled
1 clove garlic, grated
Salt & pepper to taste
INSTRUCTIONS
Preheat oven to 350 degrees
Steam cauliflower florets until tender
While cauliflower steams, cream together 6 oz of the shredded cheddar, 6 oz of the Monterey Jack, cream cheese, and heavy cream
Stir in sliced green onions, chopped bacon, and garlic
Set aside
Drain any liquid from steamed cauliflower and add to cheese mixture
Stir cauliflower and cheese mixture together
Taste for seasoning, and add as necessary
If you want a finer texture, give a few mashes with the potato masher
Pour into a 2-3 quart casserole and sprinkle on remaining cheddar and Monterey Jack cheese
Cover dish with foil and bake for 25 minutes; remove foil and continue to bake until cheese is brown and bubbly
Enjoy!