This is a print preview of "Loaded Cauliflower Casserole" recipe.

Loaded Cauliflower Casserole Recipe
by Nicole Sherman

Although the picture is horrible this recipe is

delicious and super rich. It seemed to take forever to cool down. I am pretty

sure we all ended up with third degree burns on out tongues. Once it cooled

down it was heaven on earth. It’s very much like a potatoes casserole.

You have

all of the same ingredients just cauliflower instead of potatoes which helps to

lower the calories of the casserole. I actually only made a half recipe because

the whole recipe was way too much for use to eat. I could have gotten away with

an entire recipe because we had none left by the end of dinner.



Preheat oven to 350 degrees.

Steam cauliflower florets until tender.

While cauliflower steams, cream together 6 oz. of

the shredded cheddar, 6 oz. of the Monterey Jack, cream cheese, and heavy


Stir in sliced green onions, chopped bacon,

and garlic.

Set aside.

Drain any liquid from steamed cauliflower and

add to cheese mixture.

Stir cauliflower and cheese mixture together.

Taste for seasoning, and add as necessary.

If you want a finer texture, give a few mashes

with the potato masher.

Pour into a 2-3 quart casserole and sprinkle on

remaining cheddar and Monterey Jack cheese.

Cover dish with foil and bake for 25 minutes;

remove foil and continue to bake until cheese is brown and bubbly.

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