Description

This Loaded Cauliflower Casserole is a creamy, cheesy, and comforting side dish that combines tender steamed cauliflower with a rich mixture of cream cheese, sour cream, cheddar, and Monterey Jack cheeses. Topped with crispy bacon and fresh chives, it’s perfect for family dinners or holiday gatherings, offering a delicious low-carb alternative to traditional potato casseroles.

Ingredients

Scale

Vegetables

2 lbs cauliflower florets (cut into bite-sized pieces)
1/4 cup chopped fresh chives (reserve one tablespoon for topping)

Dairy & Cheese

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

1 teaspoon garlic powder
1/2 teaspoon onion powder
Kosher salt and black pepper, to taste

Protein

6 slices crispy cooked bacon, coarsely chopped

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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 to remove excess moisture and set aside.
Preheat oven: 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.
Prepare the cheese mixture: In a large mixing bowl, combine softened cream cheese, sour cream, shredded sharp cheddar, shredded Monterey Jack, garlic powder, and onion powder. Mix well until the mixture is smooth, creamy, and well incorporated.
Combine ingredients: Gently fold the cooked cauliflower, half of the chopped bacon, and chopped chives into the cheese mixture. Season with kosher salt and black pepper to your taste, mixing gently to evenly distribute all ingredients.
Assemble and bake: Spoon the cauliflower-cheese mixture evenly into the prepared baking dish. Spread out to create an even layer, then sprinkle the remaining chopped bacon on top. Bake uncovered in the preheated oven for 20-25 minutes, or until the casserole is bubbly and the cheese on top has melted.
Garnish and serve: Remove the casserole from the oven and immediately sprinkle the reserved tablespoon of fresh chives over the top for a fresh, colorful garnish. Serve the casserole hot as a comforting side dish.

Notes

To make the dish vegetarian, omit the bacon or use a plant-based bacon alternative.
For a lower-fat version, substitute reduced-fat cream cheese and use less cheese.
Make sure to drain the steamed cauliflower very well to avoid a watery casserole.
This casserole can be prepared ahead of time, assembled, refrigerated, and baked just before serving.
Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Casserole
Method: Baking
Cuisine: American