Crock Pot Loaded Cauliflower Casserole Food

SLOW COOKER CAULIFLOWER CASSEROLE

Steps:

• Spread half the cauliflower in a crockpot.
• Drop spoonfuls of cream cheese on top.
• Sprinkle half the mozzarella cheese and half the cheddar cheese.
• Sprinkle garlic powder, Italian seasoning, salt, pepper.
• Spread the remaining cauliflower florets on top of this cheese mixture.
• Sprinkle remaining mozzarella cheese and cheddar cheese on top.
• Cover and cook on low heat for 3 hours, stirring once halfway through.
• Remove lid and gently mix everything together.
• Garnish with fresh parsley and enjoy!

SLOW COOKER CAULIFLOWER CASSEROLE

Steps:

• Spray the inside of a 4- to 6-quart slow cooker with cooking spray.
• Spray a small skillet with cooking spray and add sausage. Cook over medium heat until sausage are browned, 2 to 3 minutes. Transfer to the prepared slow cooker. Add cauliflower, cream cheese, butter, garlic powder, salt, pepper, and red pepper flakes; stir to combine.
• Cover slow cooker and cook on Low until cauliflower is fork tender, about 2 hours. Stir in pepper Jack cheese and cook for 30 minutes longer.
• Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crispy, about 10 minutes. Drain bacon slices on paper towels and crumble once cool enough to handle. Sprinkle crumbled bacon over finished casserole.

CROCK POT LOADED CAULIFLOWER CASSEROLE

Steps:

• Use a slow cooker liner or grease crock.
• Pour half of cauliflower in an even layer in the crock. Cut cream cheese into strips or cubes and layer half on cauliflower. Sprinkle half of shredded cheese and bacon bits over frozen cauliflower.
• Repeat by layering cauliflower, cream cheese and then sprinkling shredded cheese and bacon on top.
• Cook on low for 3 to 4 hours. Stir once or twice while cooking.
• Sprinkle green onions on top and serve.

LOADED CAULIFLOWER CASSEROLE

Steps:

• Preheat oven to 425 degrees F.
• Cook the bacon in a medium nonstick skillet over medium heat, stirring occasionally, until brown and crispy, 6 to 7 minutes. Transfer to a paper towel-lined plate. Reserve 2 tablespoons of the bacon drippings.
• Put the cauliflower florets in a 3-quart casserole dish. Toss with the reserved 2 tablespoons bacon drippings, 3/4 teaspoon salt and 1/2 teaspoon pepper. Roast until the florets are soft and begin to brown, about 30 minutes.
• Meanwhile, mix together the cream cheese and 1 cup of the Cheddar in a medium bowl until well combined. Dollop over the cauliflower, then sprinkle with the remaining 1 cup Cheddar and bake until the cauliflower is tender when poked with a knife and the Cheddar is melted and bubbly, 5 to 7 minutes more.
• Dollop the sour cream evenly over the casserole and sprinkle with the scallions and reserved bacon pieces.

SLOW-COOKED CHEESY CAULIFLOWER

Steps:

• In a 6-qt. slow cooker, combine cauliflower, soup and cheese. Cook, covered, on low for 5-6 hours or until cauliflower is tender. Stir in sour cream, salt and pepper., In a small skillet, melt butter over medium heat. Add bread crumbs; cook and stir until golden brown, 2-3 minutes. Sprinkle over cauliflower.