Monday, November 11, 2013

Cauliflower Cheese Casserole

My Epicurean Adventures: Cauliflower Casserole - sooooo gooood!

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I love food. I love all kinds of food, but I gotta say that Thanksgiving food is about my all-time favorite. Not sure if it's the food itself or the love of spending time with family and friends around a table filled with lots of yummy dishes, but I just love it.

I also love to host and cook up all those delicious dishes. I've amassed quite a collection over the years that are more often than not followed up with requests for the recipes. Here is one I just discovered a couple months ago and you can bet it is now on my list of must-make Thanksgiving foods. I'm not hosting this year, but I will definitely be making this to take to dinner! Thanks to Louanne's Kitchen for sharing this delicious recipe: Louanne's Kitchen's Loaded Cauliflower Casserole that even my kids LOVE! :)

Only thing that I will add here is that if you follow this recipe exactly, you get a reeeaaaaalllly cheesy casserole. Though many of you may love that, it was a bit too cheesy for me, so when I make this, I either double the amount of cauliflower used (ie 2 heads instead of 1) or I just half the amount of cheese for 1 head of cauliflower. (Update 6/4/2015: Actually, I've found that reducing the cream cheese to 6 oz and each of the shredded cheeses to 6 oz is just perfect for us!) But really, any way you make it, it's a keeper!

I've been informed that the link to the recipe is no longer working, so here's the recipe:

Louanne's Kitchen's Loaded Cauliflower Casserole
brought to you by: happyvballgirl @ My Epicurean Adventures

Ingredients:
2 lbs cauliflower florets
8 oz shredded sharp cheddar cheese, divided
8 oz shredded Monterey 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

Directions:
  1. Preheat oven to 350 degrees.
  2. Steam cauliflower florets until tender.
  3. While cauliflower steams, cream together 6 oz of the shredded cheddar, 6 oz of the Monterey Jack, cream cheese and heavy cream.
  4. Stir in sliced green onions, chopped bacon and garlic and set aside.
  5. Drain any liquid from steamed cauliflower and add hot cauliflower to cheese mixture.
  6. Stir cauliflower and cheese mixture together.
  7. Taste for seasoning and add as necessary.
  8. If you want a finer texture, give a few mashes with a potato masher.
  9. Pour into a 2-3 quart casserole and sprinkle on remaining cheddar and Monterey Jack cheese.
  10. Covber dish with foil and bake for 25 minutes; remove foil and continue to bake until cheese is brown and bubbly.
Enjoy!

Pre-oven pic
 Forgot the right-out-of-the-oven pic, but I was able to snap this up!! Doesn't it look just perfect against these cloth napkins I just made for a craft show I took part in? :)

My Epicurean Adventures: Cauliflower Casserole - sooooo gooood!

Come visit my Facebook page where, over the next couple weeks, I'll be posting my favorite Thanksgiving recipes that I've been making over the past many many years. :) or find some them here on my blog by clicking here: More Thanksgiving Recipes from My Epicurean Adventures. Happy cooking (and eating)!!! :)



Thanks so much for stopping by and please feel free to make my day by leaving me a comment, joining my blog in the top right corner or liking my on Facebook at MyEpicureanAdventures - the more the merrier! :)

Christine, aka happyvballgirl :)

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7 comments:

Jenn Christ said...

Looks really delicious!!

Dorothea said...

Finally, a way to get kids (not just adults) to eat something healthy? Who knew cauliflower could be something kids will eat willingly?? Thanks for sharing this great recipe!

eclecticlamb said...

Looks very good!!

Brittany Hamzeh said...

The Louanne's Kitchen website doesn't seem to be up and running any longer. Any chance you could post this very yummy looking recipe?

Mrs. Arentsen said...

The link to the recipe isn't working...any chance you can post it now?

happyvballgirl said...

I've added the recipe, Brittany! Thanks so much for stopping by and letting me know. Enjoy!

happyvballgirl said...

I've added the recipe, Mrs. Arentsen! Thanks so much for stopping by and letting me know. Enjoy!