Cauliflower casserole literally loaded like a potato. This recipe combines steamed cauliflower with cream cheese, sour cream, sharp cheddar, Monterey Jack, bacon and green onions. This casserole is super delicious, with lots of great flavors, but yet low in carbs and incredibly healthy!
If I could wish for one superpower, it’ll be the power to eat all I want and never grow fat! Who could blame me? All the delicious meals are the ones filled with carbs… Or so I thought?
It wasn’t until I had to plan a party for my dad’s 70th birthday, that I came across the incredible cauliflower casserole. My first thought after I tried it was “who needs superpowers?” This dish is the perfect combination of delicious and healthy. I know I say a lot of meals are delicious, but I don’t think I’ve tasted anything quite like this casserole before.
This recipe loads cauliflower like a baked potato, with all the familiar flavors of your favorite stuffed spud including cream cheese, sour cream, sharp cheddar, Monterey Jack, bacon and green onions, giving you a low-carb, keto-friendly plate of flavorful delight. There’s only one word for this recipe – AMAZING!
Trying to find a healthy meal that’ll please everyone in the family can be quite tedious. But not with this recipe. Even if they don’t love veggies, the amazing flavors in this dish will wrap around their nose and pull them to the dining table. Even my picky kids love this meal – so that should tell you all you need to know about it.
Interestingly, this dish is so easy to prepare. It comes together in less than an hour, making it an awesome option for dinner at any time.
You must try this. I’m sure your family will love it and that you will agree with me that it is a keeper.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 12 servings
Nutritional Information
Per Serving:
150 calories; protein 7.9g; carbohydrates 7.6g; dietary fiber 2.5g; sugars 3g; fat 10.5g; saturated fat 5.5g; cholesterol 30.1mg
Ingredients
2 lbs. Fresh cauliflower florets
8 oz. shredded sharp cheddar cheese, divided
8 oz. shredded Monterrey Jack cheese, divided
8 oz. block cream cheese, softened
4 tbsp heavy cream
1½ cups green onions, sliced
6 slices of bacon, cooked and crumbled
1 clove of garlic, minced
½ tsp. Salt
Freshly ground black pepper
How to Prepare
Step 1:
Preheat your oven to 350°F.
Step 2:
Steam cauliflower florets until they become tender.
Step 3:
Cream together 6 oz. of the shredded cheddar, 6 oz. of the Monterrey Jack, all of the cream cheese, and heavy cream. Stir in sliced green onions, chopped bacon, and garlic into the cheese mixture, then set it aside.
Step 4:
Drain the steamed cauliflower florets and add them to the cheese mixture. Stir cauliflower and cheese mixture together. Add salt and pepper to taste.
Step 5:
Pour the mix from step 4 into a 3-quart casserole dish. Sprinkle the remaining 2oz of cheddar and Monterrey Jack cheeses on top of the mix, then cover the dish with foil.
Step 6
Bake the casserole for 25 minutes with the foil on. Remove the foil, then continue to bake until the cheese is bubbly. Take out from the oven and serve hot.
Tips
-If you’re on a budget, you can use frozen cauliflower instead of fresh cauliflowers. Just follow similar instructions for steaming the cauliflower, then drain afterward.
-You may choose not to steam your cauliflower. Instead, blanch them by soaking them in boiling water for about five minutes, then quickly soaking them in ice or running water afterward to stop the cooking process. Blanching helps the cauliflower retain more of its nutrients and flavors.
-If you’re in a hurry, you can make the casserole ahead of time. Cover prepared casserole with plastic wrap and store in the refrigerator. Allow it to warm on the tabletop for about 30 minutes before reheating when needed.