This loaded cauliflower casserole tops tender cauliflower florets, turkey bacon, and mushrooms in a comforting cheesy sauce that's baked until bubbly.
Preparation Time
15 mins
Cooking Time
45 mins
Total Time
60 mins
Calories
346 Calories
Recipe Instructions
Step 1
Preheat the oven to 425 degrees F (220 degrees C). Grease a 9x13-inch baking dish.
Step 2
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, 15 to 20 minutes.
Step 3
Combine sour cream, mayonnaise, garlic, salt, and black pepper in a large bowl; add cauliflower, 1/2 of the bacon, 1 cup Colby-Monterey Jack cheese, mushrooms, and 3 tablespoons chives and mix well. Transfer mixture to the prepared baking dish and top with remaining bacon and cheese.
Step 4
Bake in the preheated oven until bubbling and cheese is melted, about 20 minutes. Sprinkle remaining chives over casserole.
Step 5
Place turkey bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, then crumble.
Ingredients
1 clove garlic, minced
1 large head cauliflower, cut into florets
6 slices turkey bacon, or more to taste
2 cups shredded Colby-Monterey Jack cheese, divided
