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Loaded Cauliflower Casserole

Loaded Cauliflower Casserole
Prep Time
45 min
Yields
6-8 servings

Cauliflower just got loaded — like a baked potato, that is. All the familiar flavors of your favorite stuffed spud are in this cheesy casserole that is low in carbs and high in flavor.

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ingredients

6
slices bacon, cut ½" thick
2
medium heads cauliflower, cut into bite-size florets (3 to 4 lbs total)
Kosher salt and freshly ground black pepper
6
oz cream cheese, at room temperature
2
cups shredded Cheddar
4
scallions, white and light green parts only, thinly sliced
cup sour cream
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directions

Step 1

Preheat oven to 425ºF.

Step 2

Cook the bacon in a medium nonstick skillet over medium heat, stirring occasionally, until brown and crispy, 6 to 7 minutes. Transfer to a paper towel-lined plate. Reserve 2 tablespoons of the bacon drippings.

Step 3

Put the cauliflower florets in a 3-quart casserole dish. Toss with the reserved 2 tablespoons bacon drippings, 3/4 teaspoon salt and 1/2 teaspoon pepper. Roast until the florets are soft and begin to brown, about 30 minutes.

Step 4

Meanwhile, mix together the cream cheese and 1 cup of the Cheddar in a medium bowl until well combined. Dollop over the cauliflower, then sprinkle with the remaining 1 cup Cheddar and bake until the cauliflower is tender when poked with a knife and the Cheddar is melted and bubbly, 5 to 7 minutes more.

Step 5

Dollop the sour cream evenly over the casserole and sprinkle with the scallions and reserved bacon pieces.

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