Loaded Cauliflower Casserole Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


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

    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.

    Brief Description

    Cauliflower casserole that tastes like loaded potatoes, but without all the carbs.

    Main Ingredient:


    Category:  Vegetables

    Cuisine:  Southern

    Prep Time: 10 min
    Cook Time: 30 min



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    Posted On:

    May 10, 2020

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