Tuesday, October 9, 2018

loaded-cauliflower-casserole



  • 2 lbs cauliflower florets cut in bite size pieces
  • 1 box (8 ounces) cream cheese softened
  • 1/2 cup sour cream
  • 1 1/2 cups sharp cheddar finely shredded
  • 1 1/2 cups Monterey Jack cheese finely shredded
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 6 slices crispy cooked bacon coarsely chopped
  • 1/4 cup chopped fresh chives (reserve one tablespoon for the top)
  • Salt and Pepper to taste


How to Make It

  • Steam cauliflower until fork tender; approximately 10 minutes. Drain well in colander.
  • Preheat oven to 425 degrees. Grease 9 x 13 inch baking dish.
  • In a large bowl combine cream cheese, sour cream, cheddar cheese, Monterey Jack, garlic powder and onion powder. Mix until creamy and smooth. Gently stir in cauliflower, 1/2 of the bacon and chives. Season with salt and pepper to taste.
  • Spoon into casserole dish and top with remaining bacon. Bake uncovered for 20-25 minutes or until the cheese is melted. Top with remaining chives and serve.
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