Description
A quick and creamy loaded cauliflower casserole packed with flavor, perfect for a low-carb option.
Ingredients
Scale
- 1 medium head of cauliflower, chopped into florets
- 1 tablespoon olive oil
- 4 slices bacon, cooked and crumbled
- 1 cup heavy cream
- 1/2 cup chicken broth
- 4 ounces cream cheese, softened
- 1 cup shredded cheddar cheese, divided
- 1/4 cup sour cream
- 2 green onions, sliced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease an 8×8 inch baking dish.
- Steam or boil the cauliflower florets until they are tender, about 8-10 minutes. Drain them well.
- In a large bowl, combine the cooked cauliflower, olive oil, heavy cream, chicken broth, cream cheese, 1/2 cup of the cheddar cheese, and sour cream. Mix until creamy.
- Stir in the salt, pepper, and half of the crumbled bacon.
- Spread the cauliflower mixture evenly into the prepared baking dish.
- Top with the remaining 1/2 cup of cheddar cheese and the rest of the bacon.
- Bake for 20-25 minutes, or until the cheese is bubbly and golden brown.
- Remove from the oven and let it cool for a few minutes. Garnish with fresh green onions before serving.
Notes
Use crispy bacon to enhance the texture. Feel free to add other vegetables for extra nutrition.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 60mg