Description
This Loaded Cauliflower Bake is a creamy, cheesy casserole featuring tender steamed cauliflower smothered in a rich cheese sauce with cream cheese, sharp cheddar, and Monterey Jack. Topped with crispy bacon, sour cream, and fresh chives, this comforting dish is perfect as a hearty side or a satisfying low-carb alternative to traditional loaded potato dishes.
Ingredients
Scale
Vegetables
- 1 head of cauliflower (about 6 cups, cut into bite-sized pieces)
- 1 tablespoon minced garlic
- 1 tablespoon diced chives
Dairy
- 2 tablespoons unsalted butter (¼ stick)
- 2 cups whole milk
- 4 ounces cream cheese (½ block)
- 1½ cups shredded cheddar cheese (divided)
- 1½ cups shredded Monterey jack cheese (divided)
- â…” cup sour cream
Other
- 3 tablespoons all-purpose flour
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 5 slices bacon (cooked and diced)
Instructions
- Preheat oven: Preheat the oven to 425°F and spray a 9×13-inch casserole dish with nonstick cooking spray to prepare for baking.
- Steam cauliflower: Add 1 ½ to 2 inches of water to a large saucepan and heat over medium-high. Place the chopped cauliflower in a steamer basket, set it into the pan, cover, and steam for 5 minutes until tender. Remove and drain thoroughly.
- Make roux: In a separate saucepan, melt the butter and sauté the minced garlic for 1 minute until fragrant. Whisk in the flour to form a paste, then gradually add milk, stirring constantly until the mixture thickens into a sauce.
- Add cheeses: Stir in the cream cheese until melted and fully incorporated. Turn off the heat, then add salt, pepper, and 1 cup each of shredded cheddar and Monterey Jack cheeses. Stir until the cheeses melt smoothly into the sauce.
- Combine cauliflower and sauce: Transfer the steamed cauliflower to the prepared casserole dish and pour the cheese sauce evenly over it.
- Add sour cream: Dollop sour cream over the cauliflower and cheese sauce to add extra richness and creaminess.
- Add toppings: Sprinkle the diced cooked bacon and the remaining shredded cheddar and Monterey Jack cheeses evenly over the top of the casserole.
- Bake casserole: Place the dish in the preheated oven and bake for 10 to 15 minutes until the casserole is bubbly and the cheese topping is lightly browned.
- Garnish and serve: Remove from oven, garnish with fresh diced chives, and serve immediately for a warm, savory dish.
Notes
- Make sure to drain the steamed cauliflower well to avoid a watery casserole.
- Bacon can be substituted with turkey bacon or omitted for a vegetarian option.
- Use sharp cheddar for a more pronounced cheese flavor.
- Let the casserole rest for a few minutes after baking to set slightly for easier serving.
- Can be stored covered in the refrigerator for up to 3 days and reheated.
