Loaded Cauliflower Casserole

Loaded Cauliflower Casserole


Loaded Cauliflower Casserole is steamed cauliflower combined with cream cheese, sour cream, sharp cheddar, Monterey Jack, bacon and chives.


  • 2 lbs. cauliflower florets cut in bite size pieces
  • 8 ozs cream cheese softened
  • ½ cup sour cream
  • 1 ½ cups sharp cheddar finely shredded
  • 1 ½ cups Monterey Jack cheese finely shredded
  • 1 tsp garlic powder
  • ½ tsp onion powder
  • 6 slices crispy cooked bacon coarsely chopped
  • ¼ cup chopped fresh chives (reserve one tablespoon for the top)
  • Salt and Pepper to taste


  1. Steam cauliflower until fork tender; approximately 10 minutes. Drain well in colander.
  2. Preheat oven to 425 degrees. Grease 9 x 13 inch baking dish.
  3. In a large bowl combine cream cheese, sour cream, cheddar cheese, Monterey Jack, garlic powder and onion powder. Mix until creamy and smooth. Gently stir in cauliflower, 1/2 of the bacon and chives. Season with salt and pepper to taste.
  4. Spoon into casserole dish and top with remaining bacon. Bake uncovered for 20-25 minutes or until the cheese is melted. Top with remaining chives and serve.