Loaded Cauliflower Bake
A creamy, cheesy, bacon-studded casserole that transforms cauliflower into a comforting dish without the guilt.
Servings: 4 servings
Equipment
- Large Pot
- Large saucepan
- Baking Dish
Ingredients
Cauliflower
- 2 small heads cauliflower, cut into florets
Cheese Sauce
- 3 tablespoons flour
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 2 cups milk
- 1.5 cups shredded cheddar cheese
- 2 ounces cream cheese, softened
- 6 slices bacon, cooked and crumbled
- 0.25 cup chopped green onions
- Salt and pepper, to taste
Instructions
- Step 1: Prepare Cauliflower: Bring a large pot of salted water to a boil. Add cauliflower florets and cook for 5–7 minutes, until just tender but not mushy. Drain well, then set aside.
- Step 2: Make Cheese Sauce: In a large saucepan over medium heat, melt the butter. Add minced garlic and sauté for about 30 seconds until fragrant. Sprinkle in the flour, whisking constantly, and cook for 1 minute. Slowly pour in the milk while whisking to avoid lumps. Cook until the sauce thickens (about 2–3 minutes).
- Step 3: Stir In Cheese: Take the saucepan off the heat. Add in the shredded cheddar and cream cheese, stirring until melted and smooth. Season the sauce with salt and pepper to taste.
- Step 4: Combine & Assemble: Place the drained cauliflower in a lightly greased baking dish. Pour the cheese sauce over the cauliflower and toss gently to coat all the florets. Sprinkle cooked, crumbled bacon over the top, and add the chopped green onions.
- Step 5: Bake: Bake at 375°F (190°C) for 20–25 minutes, until the casserole is bubbly and golden brown on top.
- Step 6: Serve: Let cool for a few minutes, then dig in while it’s hot and melty!
Notes
Use fresh cauliflower for the best texture. For a vegetarian version, skip the bacon and add sautéed mushrooms or spinach instead.