Decadent Cauliflower Casserole Food

CAULIFLOWER CASSEROLE

Steps:

• Set oven to 350 degrees.
• Butter a 2-quart baking dish.
• Combine all ingredients except the Parmesan cheese.
• Transfer to baking dish, sprinkle with Parmesan cheese and paprika (if desired you can omit the Parmesan cheese and paprika and sprinkle 1 to 1-1/2 cups grated cheddar cheese on top the last few minutes of baking).
• Bake uncovered for 30-35 minutes.

CHEESY LOADED CAULIFLOWER CASSEROLE

Steps:

• Cook cauliflower: Add 1-inch of water to a large pot. Bring the water to a boil. Place the cauliflower florets in a steamer basket and insert the basket into the pot. Cover the pot, reduce the heat to medium and steam until the cauliflower is tender-crisp, about 5-8 minutes. Drain the cauliflower and transfer it to a clean work surface lined with paper towels. Gently pat the cauliflower dry and set aside to cool.
• Preheat oven to 350-degrees F. Spray an 9x9 or 8x10-inch baking dish with non-stick cooking spray.
• Mix wet ingredients + seasonings: In a large mixing bowl, combine the condensed soup, mayonnaise, eggs, garlic powder, paprika and cayenne. Season with ½ teaspoon of salt and heaping ¼ teaspoon of pepper. Whisk until thick, creamy, and well combined.
• Add remaining ingredients: Add the steamed cauliflower, 1 cup of cheddar (4 ounces), all the gruyere, ¼ cup of bacon, and all the parsley. Gently mix well to combine.
• Add to baking dish: Transfer mixture to the prepared baking dish.
• Top with cheeses & Bake: Top the casserole with the remaining ½ cup of cheddar. Bake for 40 minutes.
• Add onions + remaining bacon: Remove the casserole from the oven and top with the remaining bacon and all the crispy onions. Return to oven and bake for an additional 5 minutes, or until the casserole is bubbly and golden brown on top.
• Cool: Remove from the oven and let you cool 5-10 minutes before serving.
• Serve: Garnish with grated parmesan and chopped parsley. Serve and enjoy while warm!