LOADED CAULIFLOWER CASSEROLE
Ingredients
2 lbs cauliflower florets cut in bite-size pieces
1 box 8 ounces of cream cheese softened
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 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 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 remaining chives and serve.
