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Recipe from Simpler Savory

The recipe

Loaded Cauliflower Casserole

Prep
20 min
Cook
25 min
Total
45 min
Servings
6 servings

Nutrition Facts

Serving multiplier

Nutrition values scale; ingredient amounts stay as written.

Original author values. Recipe yield: 6 servings.

calories
320

2× the original author values. Recipe yield: 6 servings.

calories
640

3× the original author values. Recipe yield: 6 servings.

calories
960
Values are reproduced from the source recipe; this site only applies the selected linear multiplier and does not estimate nutrients.

Ingredients

  • 2 pounds cauliflower florets — cut bite-size; fresh preferred (frozen ok, well dried)
  • 1 teaspoon kosher salt — for seasoning florets
  • 6 slices bacon — cooked crisp and crumbled; reserve 1 tsp fat
  • 4 ounces cream cheese — softened
  • 1/2 cup sour cream — or plain Greek yogurt
  • 2 tablespoons milk or heavy cream — to loosen sauce
  • 1 tablespoon ranch seasoning — packet or homemade; to taste
  • 1 1/2 cups shredded sharp cheddar cheese — divided
  • 3 tablespoons unsalted butter — 1 tbsp for topping, rest in sauce
  • 4 green onions — thinly sliced, divided (plus more for garnish)
  • 1/2 teaspoon garlic powder — optional, to taste
  • 1/4 teaspoon smoked paprika — optional
  • 1 tablespoon chives — finely chopped, optional garnish
  • black pepper — to taste

Instructions

  1. Preheat the oven to 400°F (200°C). Grease a 2- to 3-quart baking dish.
  2. Steam or blanch the cauliflower florets until just fork-tender, 6 to 8 minutes, then drain very well and spread on a clean towel to dry; season lightly with kosher salt.
  3. Cook bacon in a skillet over medium heat until deeply browned and crisp. Transfer to paper towels, crumble, and reserve about 1 teaspoon bacon fat in the pan (optional).
  4. In a large bowl, whisk softened cream cheese, sour cream, and milk/cream until smooth and spoonable.
  5. Whisk in ranch seasoning, garlic powder, and smoked paprika. Fold in 1 cup cheddar, 2 tablespoons melted butter, most of the crumbled bacon, and most of the green onions. Taste and adjust seasoning.
  6. Gently fold the well-dried cauliflower into the sauce until evenly coated without breaking up the florets.
  7. Scoop the mixture into the prepared baking dish, smoothing into an even layer that’s not swimming.
  8. Scatter the remaining 1/2 cup cheddar over the top and dot with the remaining 1 tablespoon butter.
  9. Bake until bubbling at the edges and the top is molten with browned spots, 18 to 22 minutes.
  10. Remove from the oven, sprinkle with the remaining bacon, green onions, and chives; add black pepper to taste.
  11. Let the casserole rest 5 minutes to thicken slightly, then serve warm alongside your favorite mains.

Notes

Storage: Cool to room temperature, cover, and refrigerate up to 4 days. Freeze in airtight containers up to 2 months; thaw overnight. Reheat covered at 350°F until hot and bubbly (15–20 minutes for a full dish) or microwave in short bursts, stirring once. If the sauce tightens, stir in a splash of milk or cream.

Source: https://simplersavory.com/loaded-cauliflower/