Description
This Loaded Cauliflower Casserole is a creamy, cheesy, and flavorful low-carb side dish loaded with tender steamed cauliflower, sharp cheddar, Monterey Jack cheese, crispy bacon, and fresh chives. It’s an easy-to-make baked casserole perfect for family dinners or holiday meals, delivering comfort and indulgence without the carbs of traditional potato casseroles.
Ingredients
Scale
Vegetables
- 2 lbs cauliflower florets (cut into bite-sized pieces)
- 1/4 cup chopped fresh chives (reserve 1 tablespoon for topping)
Dairy
- 1 box (8 ounces) cream cheese, softened
- 1/2 cup sour cream
- 1 1/2 cups sharp cheddar cheese, finely shredded
- 1 1/2 cups Monterey Jack cheese, finely shredded
Seasonings & Others
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Kosher salt, to taste
- Black pepper, to taste
Meat
- 6 slices crispy cooked bacon, coarsely chopped
Instructions
- Steam the Cauliflower: Place the cauliflower florets in a steamer basket over boiling water and steam until fork-tender, about 10 minutes. Drain thoroughly and set aside to remove excess moisture.
- Prepare the Baking Dish: Preheat your oven to 425°F (220°C). Grease a 9 x 13-inch baking dish with butter or non-stick spray to prevent sticking.
- Make the Cheese Mixture: In a large mixing bowl, combine the softened cream cheese, sour cream, shredded sharp cheddar, shredded Monterey Jack, garlic powder, and onion powder. Mix well until the mixture is smooth and creamy.
- Combine Cauliflower and Bacon: Gently fold the steamed cauliflower, half of the chopped bacon, and chopped chives into the cheese mixture. Season with kosher salt and black pepper to taste, stirring carefully to combine all ingredients evenly.
- Assemble and Bake: Spoon the mixture into the prepared baking dish and spread evenly. Top with the remaining chopped bacon slices. Bake uncovered for 20-25 minutes, or until the cheese is bubbly and melted and the top is lightly golden.
- Garnish and Serve: Remove the casserole from the oven and sprinkle with the reserved fresh chives. Serve hot as a comforting and flavorful side dish.
Notes
- To make the cauliflower cook faster, cut the florets into uniform, bite-sized pieces.
- Drain the steamed cauliflower very well to avoid a watery casserole.
- For a vegetarian version, omit the bacon and add smoked paprika or sautéed mushrooms for extra flavor.
- This casserole can be prepared a day ahead and baked just before serving.
- Use freshly cooked bacon for maximum crispiness and flavor.
