Description
A cozy, ultra-creamy Loaded Cauliflower Casserole packed with bacon, cheddar, and chives—comfort food made lighter, perfect for weeknights and holiday tables.
Ingredients
2 large heads cauliflower, cut into bite-size florets (about 10 cups)
8 oz cream cheese, softened
1/2 cup sour cream
1/3 cup heavy cream (or milk)
2 cups shredded sharp cheddar cheese, divided
1 cup shredded Monterey Jack or mozzarella
6 slices thick-cut bacon, cooked and crumbled (reserve 2 tbsp for topping)
3 tbsp unsalted butter, melted (optional for richness)
3 green onions, thinly sliced (plus extra for garnish)
2 cloves garlic, minced (or 1 tsp garlic powder)
1/2 tsp onion powder
1/2 tsp smoked paprika
1/4 tsp crushed red pepper flakes (optional)
1/2 tsp kosher salt, plus more to taste
1/2 tsp freshly ground black pepper
1/4 cup grated Parmesan, for topping
Fresh chives, chopped, for garnish
Instructions
1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. Steam or boil cauliflower florets until fork-tender, 8–10 minutes; drain well.
3. Spread cauliflower on a clean towel to cool and dry for 5 minutes; pat to remove excess moisture.
4. In a large bowl, beat cream cheese, sour cream, and heavy cream until smooth and creamy.
5. Stir in 1 1/2 cups cheddar, Monterey Jack, garlic, onion powder, smoked paprika, red pepper flakes (if using), salt, and pepper.
6. Fold in cauliflower, most of the bacon, green onions, and melted butter until evenly coated.
7. Transfer mixture to the baking dish. Top with remaining cheddar and Parmesan. Scatter reserved bacon on top.
8. Bake 20–25 minutes until bubbly and golden at the edges. Broil 1–2 minutes for extra color if desired.
9. Rest 5 minutes. Garnish with chives and extra green onions. Serve warm.
Notes
Make ahead: Assemble up to 24 hours ahead and bake from cold, adding 5–10 minutes.
For extra creaminess, swap sour cream with full-fat Greek yogurt.
Dry florets well to avoid a watery casserole.