recipe

Cauliflower Casserole: the cheesy, loaded casserole you won’t be able to resist

By Cookist
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This loaded cauliflower casserole has it all: tender cauliflower florets, crispy bacon, and crunchy green onions coated in a creamy, cheese sauce. The casserole gets its amazing creamy texture thanks to a combination of heavy cream, sour cream, and plenty of sharp cheddar cheese. Try one bite, and you'll agree, this is one casserole that everyone can get on board with.

It's easy to make and tastes like a classic loaded baked potato but with all the nutritional benefits of cauliflower. It's a fantastic comfort food dish that's completely gluten-free and keto-friendly. Cheesy cauliflower casserole definitely deserves a spot on your dinner table, whether roasting a chicken, making root vegetable stew, meatloaf, or a pot roast. It's phenomenal as a low-carb Thanksgiving side dish, too!

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Must-Have Tips for Making the Best Cauliflower Casserole

For a more protein-packed cauliflower casserole use Greek yogurt instead of sour cream.

Full-fat sour cream gives the best flavor and texture, but low-fat options work well in this recipe.

Try a mixture of cauliflower and broccoli for an even healthier casserole.

To make a vegetarian loaded cauliflower casserole, leave out the bacon or substitute it with vegetarian bacon or sausage.

For flawless, even melting, shred the cheese yourself.

How to store Cauliflower Casserole

You can store cauliflower casserole in an airtight container in the refrigerator for up to 3 days.

Ingredients
cauliflower, chopped into florets
1 large head
unsalted butter, melted
2 tbsp
kosher salt and freshly ground black pepper to taste
Sour cream
2/3 cup
Heavy Cream
1/4 cup
Garlic, minced
2 to 3 cloves
cheddar cheese, shredded and divided
1 1/2 cups
cooked bacon, chopped and divided
6 tbsp
green onions, chopped and divided
1/4 cup

How to Make Cauliflower Casserole

Preheat your oven to 450F.

Put the chopped cauliflower in a large bowl and season them with salt and pepper.

Pour over melted butter.

Place the cauliflower on a sheet pan lined with foil and arrange in a single layer.

Cook for 15 to 20 minutes until the cauliflower is tender inside and beginning to crisp on the outside.

While the cauliflower is roasting, combine sour cream and heavy cream in a bowl. Add the garlic, and half each of the cheese, bacon, and green onions. Season with pepper.

Take the cauliflower out of the oven, then add it to the sour cream mixture. Stir well to coat.

Place the cauliflower in a casserole dish, then add the rest of the cheese.

Top it with more bacon.

Bake for 5 to 10 minutes until the cheese has melted and begins to brown. Garnish with the rest of the green onions.

Serve and enjoy!

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