Have you ever made recipes where cauliflower is a substitute for potatoes and the taste leaves a lot to be desired? I certainly have. I like cauliflower, but my palate isn’t fooled into thinking it is mashed potatoes. However, I did find this side dish that will please you low carb loving friends as well as everyone else at your table.
Loaded Cauliflower Casserole contains all the same great ingredients as a good potato casserole. While it is still cauliflower and not potatoes, the smokey bacon, creaminess from the sour cream & cream cheese, and gooey cheddar will take over and you won’t care what vegetable is in it! If you don’t have chives, you can add in green onion or even some parsley for color, but the dry or fresh chives will really add great flavor. While I made it for someone watching their carb intake, one of my children couldn’t leave the leftovers alone!
PS. If you just accidentally add a lot more bacon to this casserole, I promise not to judge! 😉
- 3 cups shredded sharp cheddar cheese
- 1 tablespoon chives (or parsley)
- 2 heads cauliflower, trimmed and cut into florets (about 8 cups)
- 1/2 teaspoon ground black pepper
- 1 + tablespoons salt
- 1/4 cup heavy cream
- 1/4 cup sour cream
- 4 ounces cream cheese
- 8 slices bacon, chopped, cooked until crisp, and cooled
Mix bacon, 1/2 cup cheese, and chives (or parsley) in small bowl. Set aside for topping.
Preheat oven to 350 degrees.
Bring 4 quarts water to boil in large pot. Add 1 tablespoon salt and cauliflower and cook until tender, about 7 minutes. Drain. Transfer cauliflower to cutting board and roughly chop or for smoother texture pulse in the food processor.
Melt cream cheese in now-empty pot over low heat.
Stir in heavy cream and remaining 2 1/2 cups cheese and cook until cheese starts to melt, about 3 minutes.
Turn off heat and stir in sour cream, cauliflower, salt, and pepper.
Transfer mixture to 2-quart baking dish, sprinkle with topping, and bake until browned and bubbly, about 15 minutes.
Adapted from: Cook’s Country