Recipe Detail

Loaded Cauliflower Casserole

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Number of Servings:


  1. 2 pounds - cauliflower florets
  2. 8 ounces - shredded sharp cheddar cheese divided
  3. 8 ounces - shredded Monterey jack cheese divided
  4. 8 ounces - block cream cheese softened
  5. 4 tablespoons - heavy cream
  6. 2 bunches - green onions sliced
  7. 6 slices - bacon cooked, crumbled
  8. 1 cloves - garlic grated
  9. - salt and pepper to taste


Preheat oven to 350 degrees F.

Steam cauliflower florets until tender, about 5 minutes.

Meanwhile, cream together 6 ounces of shredded cheddar, 6 ounces of shredded Monterey Jack, cream cheese and heavy cream. Stir in green onions, bacon and garlic. Set aside.

Drain any liquid from steamed cauliflower. Add cauliflower to cheese mixture, stirring well. Taste for seasoning, and add more if necessary.

If you want a finer texture, use a potato masher and give it a few mashes.

Pour into a 2-3 quart casserole and sprinkle remaining cheddar and Monterey Jack cheese over top. Cover dish with foil and bake for 25 minutes; remove foil and continue to bake until cheese is browned and bubbly.


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