Loaded Cauliflower Casserole (Print Version)
# Ingredients:
→ Vegetables
01 -
6 cups cauliflower, cut into bite-size pieces
02 -
1 cup green onions, diced, divided
→ Dairy
03 -
8 ounces cream cheese, softened
04 -
0.5 cup sour cream
05 -
2 cups Colby-Jack cheese, shredded, divided
→ Meat
06 -
1 cup bacon, cooked and crumbled, divided
→ Spices
07 -
1 teaspoon seasoned salt
08 -
1 teaspoon garlic powder
09 -
0.5 teaspoon onion powder
10 -
0.25 teaspoon black pepper
# Instructions:
01 -
Preheat the oven to 400°F. Lightly coat a 9x13 inch casserole dish with non-stick spray and set aside.
02 -
Steam the cauliflower for approximately 10 minutes, until fork tender. Drain excess water and pat dry with paper towels to remove moisture.
03 -
In a large bowl, combine softened cream cheese, sour cream, seasoned salt, garlic powder, onion powder, black pepper, 3/4 cup bacon, and 3/4 cup green onions. Stir until smooth. Fold in the steamed cauliflower and 1.5 cups shredded Colby-Jack cheese until thoroughly combined.
04 -
Transfer the mixture evenly into the prepared casserole dish. Sprinkle the remaining shredded cheese and crumbled bacon on top. Bake uncovered for 20 minutes, or until cheese is melted and bubbly.
05 -
Remove from oven and garnish with the remaining diced green onions. Serve warm.
# Notes:
01 -
Steaming the cauliflower gently softens it without becoming mushy, preserving texture for the casserole.