EASY CHEESY LOADED CAULIFLOWER CASSEROLE RECIPE
This cheesy loaded cauliflower casserole recipe needs just 10 minutes prep. All the flavors of a loaded baked potato, without the carbs. Easy & delicious!
Provided by Maya | Wholesome Yum
Categories Main Course
Time 30m
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees F (232 degrees C).
- In a large bowl, toss the cauliflower florets with butter. Season with sea salt and black pepper.
- Transfer the cauliflower to a small 1.5 quart (1.4 L) casserole dish in a single layer. (Line the pan unless it's glass or stoneware. If there's too much cauliflower to fit in a single layer, roast on a larger baking sheet instead.) Roast in the oven for 15-20 minutes, until crisp-tender.
- Meanwhile, in the same bowl, whisk together the sour cream and heavy cream, until smooth. Stir in the minced garlic, half of the cheddar cheese, half of the bacon bits, and half of the green onions. If desired, season sauce with sea salt and black pepper. (Don't oversalt - it will get more salty as the cheese melts later.)
- When the cauliflower is done roasting, take it out and leave the oven on. Add the cauliflower to the bowl and mix with the sauce.
- Return the cauliflower mixture to the casserole dish. Top with remaining cheese and bacon bits.
- Bake for 5-10 minutes, until the cheese melts. Top with remaining green onions.
Nutrition Facts : Calories 231 kcal, Carbohydrate 7 g, Protein 10 g, Fat 18 g, SaturatedFat 11 g, Cholesterol 52 mg, Sodium 360 mg, Fiber 3 g, Sugar 3 g, UnsaturatedFat 5 g, ServingSize 1 serving
CHEESY LOADED CAULIFLOWER CASSEROLE
Steps:
- Cook the bacon in a skillet over medium heat until brown and crisp. Use a slotted spoon to remove the bacon from the grease in the pan and let it drain on a paper towel lined plate while you prepare the rest of the dish.
- Preheat the oven to 350ºF. Remove the leaves and stem from the cauliflower, then cut it into small florets. Add the cauliflower florets to a pot and cover with water. Place a lid on the pot and bring it to a boil over high heat. Let the cauliflower boil for about 5 minutes, or until it is fork tender. Drain the cauliflower well in a colander.
- While the cauliflower is draining, prepare the cheese sauce. Add the butter and flour to a sauce pot. Melt the butter over medium heat, then continue to cook and stir the flour and butter for about two minutes more.
- Whisk the milk into the flour and butter until it is fully dissolved, and no lumps remain. Continue to heat and stir over medium until the milk reaches a gentle simmer, at which point it will thicken to the consistency of heavy cream.
- Season the white sauce with garlic powder, salt, and pepper. Remove the sauce from the heat, then begin adding the shredded vintage cheddar, one handful at a time, making sure it has fully melted in before adding the next handful. If the sauce becomes too cold to melt the cheese, place it over low heat only until all the cheese has melted into the sauce.
- Place the boiled and drained cauliflower in a 2-quart casserole dish. Pour the cheese sauce over the cauliflower, making sure it is fully covered. Top with the remaining 2 oz. shredded mild cheddar and the French Fried onions.
- Bake the cauliflower for only ten minutes, then switch the oven from bake to broil and broil for 3-5 minutes, or just until the top is slightly browned (broiling is optional). Do not over bake the casserole, or the cheese sauce will split.
- Remove the casserole from the oven and top with the cooked bacon and sliced green onions. Serve hot.
Nutrition Facts : ServingSize 0.75 cup, Calories 418.13 kcal, Carbohydrate 16.67 g, Protein 21.08 g, Fat 30.43 g, Sodium 962.32 mg, Fiber 2.68 g
LOADED CHEESY CAULIFLOWER
Loaded cauliflower is creamed with cheese, chives, and bacon bits.
Provided by Mandy Campbell
Categories Side Dish Vegetables Cauliflower
Time 55m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower; cover, and steam until tender, 8 to 10 minutes. Drain and let cool 10 minutes.
- Combine mozzarella cheese, sour cream, mayonnaise, 1/2 the bacon bits, and chives in a large bowl. Add cauliflower; mix well. Pour mixture into a baking dish. Sprinkle remaining bacon bits and Cheddar cheese on top.
- Bake in the preheated oven until cheese is melted and golden brown, 15 to 20 minutes.
Nutrition Facts : Calories 365.3 calories, Carbohydrate 9.7 g, Cholesterol 54.9 mg, Fat 30.3 g, Fiber 3.5 g, Protein 15.9 g, SaturatedFat 11.8 g, Sodium 562.3 mg, Sugar 3.9 g
CHEESY CAULIFLOWER CASSEROLE
This casserole has NO cream of anything kind of soup. It still is probably loaded with fat but could be lightened by using low-fat or no-fat products (I have not done this). I like it because it is quick and easy and only has 6 ingredients...plus my boys will eat it.
Provided by mary winecoff
Categories Cauliflower
Time 15m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat your oven's broiler.
- Combine saltine crackers and butter in small bowl, mash until soft. Set aside.
- Place steamed cauliflower into a 9 x 13 inch casserole dish.
- In a small saucepan, combine milk and mayonnaise with whisk.
- Bring mixture to a boil; boil for 1 minute.
- Remove the pan from heat and stir in cheese until melted.
- Pour over cauliflower.
- Crumble cracker mixture over cauliflower.
- Broil until golden brown.
LOADED CAULIFLOWER CASSEROLE
Cauliflower just got loaded -- like a baked potato, that is. All the familiar flavors of your favorite stuffed spud are in this cheesy casserole that is low in carbs and high in flavor.
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 7
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.
EASY CHEESY CAULIFLOWER
I adapted this recipe years ago from an old microwave cookbook. My children were young then and loved it. It is still one of their most requested recipes for family get togethers. The amounts can be adjusted to suit your taste. If you have a nice microwave safe dish, this makes a beautiful presentation straight to the table.
Provided by Alskann
Categories Cauliflower
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Place cauliflower in a deep microwave safe dish that has a lid or can be covered with plastic wrap.
- Mix together mayonnaise, mustard, Nature's Seasons, and 1 cup of cheese.
- Spread over cauliflower, covering completely. Use it all.
- Top with remaining cheese.
- Cover and microwave on 50% power for 10 minutes.
- At this point you can top it with seasoned bread crumbs, if you choose.
- Then microwave on high for about 5 minutes.
- Let sit in microwave, covered, for 5 minutes.
- Carefully remove the lid or plastic wrap (hot steam will escape). And serve.
Nutrition Facts : Calories 411.8, Fat 32.5, SaturatedFat 10.9, Cholesterol 54.8, Sodium 797.2, Carbohydrate 20.4, Fiber 2.7, Sugar 6.5, Protein 12.2
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