Loaded Cauliflower Casserole Recipe

Keto-friendly loaded Cauliflower Casserole combines steamed cauliflower, cream cheese, sour cream, sharp cheddar, Monterey Jack, bacon, and chives.

Ingredients

• 2 lbs. cauliflower florets cut into bite-size pieces
• 1 box 8 ounces of cream cheese softened
• 1/2 cup sour cream
• 1 1/2 cups sharp cheddar cheese, finely shredded
• 1 1/2 cups Monterey Jack cheese, finely shredded
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 6 slices of crispy cooked bacon, coarsely chopped
• 1/4 cup chopped fresh chives; reserve one tablespoon for the top.
• Kosher salt and black pepper to taste

Instructions

• Steam the cauliflower until fork tender, approximately 10 minutes. Drain well in a colander.
• Preheat the oven to 425 degrees. Grease a 9 x 13-inch baking dish.
• In a large bowl, combine the 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 kosher salt and black pepper, to taste.
• Spoon into a casserole dish and top with the remaining bacon. Bake uncovered for 20–25 minutes, or until the cheese is melted. Top with the remaining chives and serve.

Notes

• The cauliflower should be steamed or boiled until it is fork-tender.
• Spray the casserole dish well with nonstick spray, as it makes for easier cleanup.
• For optimum flavor, I recommend full-fat sour cream, cream cheese, and cheese for this recipe.  It just tastes better with it.
• Other cheeses that work well in this casserole are fontina, Gruyere, Pepper Jack, and Parmesan cheese.
• If low carb is not your thing, combine a cup of panko bread crumbs with 3 tablespoons of melted butter and sprinkle over the top before baking.
• Fresh chives really make this casserole pop!  They are worth the added expense and trouble.
• Other garnishes that work well include chopped parsley or green onions.
• Season to taste with salt and pepper.  I love lots of pepper on this dish.
• This loaded cauliflower casserole can be served as a full meal.  It really is very filling, but if more protein is desired, consider adding roasted or grilled chicken or cooked ground beef.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven on low or in the microwave at reduced power.
• To freeze, first cool completely. Then double wrap with plastic wrap or store in an airtight container. Freeze for up to 2 months. Thaw in the refrigerator overnight.

Nutrition

Calories: 359kcal | Carbohydrates: 41g | Protein: 11g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 41mg | Sodium: 597mg | Potassium: 308mg | Fiber: 2g | Sugar: 21g | Vitamin A: 383IU | Vitamin C: 37mg | Calcium: 319mg | Iron: 1mg