Loaded Roasted Cauliflower
A creamy, cheesy casserole featuring tender cauliflower, rich cheeses, and crispy bacon.
Equipment
- Steamer For steaming the cauliflower.
- 9x13-inch baking dish For baking the casserole.
Ingredients
Main Ingredients
- 2 lbs cauliflower florets, cut into bite-size pieces
- 1 box (8 ounces) cream cheese, softened
- 1 2 sour cream
- 1.5 cups sharp cheddar cheese, finely shredded
- 1.5 cups Monterey Jack cheese, finely shredded
- 1 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 6 slices crispy cooked beef bacon, coarsely chopped
- 0.25 cups chopped fresh chives (reserve 1 tablespoon for topping)
- Kosher salt and black pepper, to taste
Instructions
- Steam the cauliflower until tender using a steamer for about 10 minutes. Drain well in a colander.
- Preheat the oven to 425°F. Grease a 9 x 13-inch baking dish.
- In a large bowl, mix the cream cheese, sour cream, cheddar cheese, Monterey Jack cheese, garlic powder, and onion powder until smooth.
- Gently fold in the cauliflower, half of the chopped beef bacon, and chives. Season with salt and pepper.
- Transfer the mixture into the prepared baking dish and sprinkle the remaining chopped beef bacon on top.
- Bake uncovered for 20-25 minutes until the cheese is melted and bubbly.
- Garnish with the remaining chives before serving.
Notes
For a crispy topping, broil the casserole for an additional 2-3 minutes.