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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Loaded Cauliflower Casserole Recipe

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This recipe for Loaded Cauliflower Casserole is from Buckeye Elementary's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 large head cauliflower cut into florets
2 tbsp. butter
1 cup heavy cream
2 oz. cream cheese
1 1/4 cup shredded sharp cheddar cheese (separated)
Salt and pepper to taste
6 slices of bacon, cooked and crumbled
1/4 cup chopped green onions
Directions:
Directions:
Preheat oven to 350º. Blanch cauliflower florets in a large pot of boiling water. Drain and set aside.

In a medium pot, melt together butter, heavy cream, cream cheese, 1 cup of shredded cheese, salt, and pepper until well blended.

In a baking dish add cauliflower, cheese sauce, all but 1 tbsp. of crumbled bacon, and all but 1 tbsp. of green onions. Stir together. Top with remaining shredded cheese, crumbled bacon, and green onions. Bake for apprpox. 30 minutes. Serve warm.

 

 

 

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