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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

Instructions

  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. Cover dish with foil and bake for 25 minutes; remove foil and continue to bake until cheese is brown and bubbly.

  11. Enjoy!

Recipe Notes

If you follow this recipe exactly, you get a reeealllly 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.

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!