The Best Loaded Cauliflower Casserole
ingredients
- 2 lbs cauliflower florets
- 8 oz shredded sharp cheddar cheese, divided
- 8 oz shredded Monterey Jack cheese, divided
- 8 oz block cream cheese, softened
- 2 bunches green onions, sliced (1 1/2 cups)
- 6 slices bacon, cooked and crumbled
- 1 clove garlic, grated
- Salt & pepper to taste
- *1/4 cup heavy cream (optional)
instruction
- Preheat oven to 350 degrees.
- Steam cauliflower florets until tender.
- While cauliflower steams, cream together 6 oz of the shredded cheddar, 6 oz of the Monterey Jack, and softened cream cheese.
- Stir in sliced green onions, chopped bacon, and garlic.
- Set aside.
- Drain steamed cauliflower and add to cheese mixture.
- Stir cauliflower and cheese mixture together.
- Taste for seasoning, and add as necessary.
- *For a creamier texture, add in the 1/4 heavy cream.
- If you want a finer texture, give a few mashes with the potato masher.
- Pour into a 2-3 quart casserole and sprinkle on remaining cheddar and Monterey Jack cheese.
- Cover dish with foil and bake for 25 minutes; remove foil and continue to bake until cheese is brown and bubbly.
***For a lower carb count, I tweaked the recipe as follows:
INGREDIENTS
- 32 oz cauliflower florets
- 8 oz Cabot farmhouse reserve cheddar, shredded
- 8 oz Cabot monterey jack, shredded
- 8 oz Philadelphia cream cheese, softened
- 1/4 cup heavy cream
- 1 bunch green onions, thinly sliced
- 6 slices bacon, cooked and crumbled
- 1/4 tsp garlic powder
Follow directions above –
6 servings at 6.4 net carbs.
8 servings at 4.8 net carbs
8 servings at 4.8 net carbs
