Loaded Cauliflower Casserole

Side dish

Cook time: 20-25 minutes

Ingredients

  • 2 packs of 12 ounce frozen cauliflower
  • 1 box (8 ounces) of cream cheese, softened
  • 1/2 cup sour cream
  • 1 1/2 cups sharp cheddar cheese, shredded
  • 1 1/2 cups Monterey Jack cheese, shredded (or cheese of your choice)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 6 slices crispy-cooked bacon, coarsely chopped
  • 1/4 cup chopped fresh green onions (reserve one tablespoon for the top)
  • Creole seasoning or Kosher salt and black pepper to taste
Notes

Submitted by Gabrielle Coats, senior coordinator of business operations in the Office of Communications and Community Outreach. Recipe adapted from Small Town Woman.

Directions

  • Cook the cauliflower according to the packaging. Drain well in a colander.
  • Preheat oven to 425 degrees Fahrenheit. Grease a 9-by-13 baking dish.
  • In a large bowl, combine the cream cheese, sour cream, cheddar cheese, Monterey Jack (or cheese of your choice), garlic powder and onion powder.
  • Mix until creamy and smooth. Gently stir in cauliflower, 1/2 of the bacon and green onions.
  • Season with kosher salt and black pepper (or Creole seasoning) to taste.
  • Spoon into casserole dish and top with the remaining bacon.
  • Bake uncovered for 20-25 minutes or until the cheese is melted. Top with remaining chives and serve.