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Nancy's Kitchen - Tried and Tested Recipes
Loaded Cauliflower Casserole


My Daughter made this for my Mother's day dinner. It was better than the cheesy potato casserole, and I love cheesy potato casserole. Even if you don't care for cauliflower. Give it a try.

This is Absolutely Delicious!!!

Loaded Cauliflower Casserole
Great for Low Carbers

2 lbs cauliflower florets
8 oz shredded sharp cheddar cheese, divided
8 oz shredded Monterrey Jack cheese, divided
8 oz block cream cheese, softened
4 tablespoons heavy cream
2 bunches green onions, sliced (1 1/2 cups)
6 sliced bacon, cooked and crumbled
1 clove garlic, grated
Salt & pepper to taste

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 Monterrey Jack, cream cheese, and
heavy cream.

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 Monterrey Jack cheese.
Cover dish with foil and bake for 25 minutes; remove foil and continue to bake until cheese is
brown and bubbly.
Source: http://www.louanneskitchen.com/2010/06/loaded-cauliflower-casserole.html
Theresa in Mi

The pictures of this on louanneskitchen.com make this dish look so good. I can almost taste it by
looking at the pictures of it.
Nancy Rogers


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