LOADED CAULIFLOWER CASSEROLE

Cheesy and packed with yummy bacon, Loaded Cauliflower Casserole is so delicious it won’t even seem like a low-carb dish! Growing up, I wouldn’t touch cauliflower if my life depended on it. Now, as an adult, I find myself making it all the time! Whether it’s in a cauliflower pizza crust, cauliflower rice, or this amazing cauliflower casserole, cauliflower has become a real MVP when it comes to cutting back on carbs and serving as a substitute in your favorite recipes. This loaded cauliflower bake is keto-friendly but packed with flavor – a true family favorite recipe!

I am a HUGE potato fan. If I could get away with serving potatoes in some form as a side dish every single night, I probably would. However, it’s simply not a smart choice – mentally or physically. So, I often find myself searching for “cheat” recipes that incorporate healthier choices into my favorite potato-based dishes. You know, like swapping spaghetti squash instead of pasta or zucchini “zoodle” noodles. All those sneaky ways to cut back on carbs but not sacrifice flavor.

Why You’ll Love This Recipe

• Low-Carb Delight: Enjoy a comforting dish without the carb overload.
• Cheesy Goodness: Loaded with cheddar and bacon for a burst of flavor.
• Family-Friendly: A dish that both kids and adults will love.

Kitchen Equipment You’ll Need

• Large pot
• Large bowl
• Baking dish
• Oven

Ingredients

• 1 large head of cauliflower, cut into bite-sized pieces (6 cups)
• 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)

Step-by-Step Instructions

1. Preheat your oven to 425°F (220°C).
2. In a large pot, boil water and cook the cauliflower for 8-10 minutes. Drain and let cool.
3. In a large bowl, combine sour cream, mayonnaise, half of the crumbled bacon, 3 tablespoons of chives, 1 cup of cheese, mushrooms, and cauliflower. Mix well.
4. Place the mixture in a baking dish and cover with the remaining 1 cup of cheese and the rest of the bacon crumbles.
5. Bake for 15-20 minutes until the cheese is melted. Top with the remaining chives and serve.

Tips for Success

• Don’t Overcook the Cauliflower: Ensure the cauliflower is tender but not mushy for the best texture.
• Use Fresh Ingredients: Fresh cauliflower and chives enhance the flavor of the dish.
• Customize the Cheese: Try different cheeses like mozzarella or Monterey Jack for a unique taste.

Additional Tips and Variations

• Add Some Spice: Sprinkle some red pepper flakes for a spicy kick.
• Make It Vegetarian: Skip the bacon and add more mushrooms or other veggies like broccoli or bell peppers.

Nutritional Highlights (Per Serving)

• Calories: Approximately 350
• Protein: 15g
• Carbs: 8g
• Fat: 28g

Frequently Asked Questions (FAQ)

Can I use frozen cauliflower?

Yes, but make sure to thaw and drain it well to remove excess moisture.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days.

Can I make this casserole ahead of time?

Yes, you can prepare the mixture and refrigerate it. Bake it just before serving.

Conclusion

This Loaded Cauliflower Casserole is a delightful alternative to traditional potato-based dishes, offering all the comfort and flavor without the carbs. Give it a try and let your family fall in love with cauliflower in a whole new way! Don’t forget to share your experience and any variations you try in the comments below. Enjoy!