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Loaded Cauliflower Recipe

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This recipe for Loaded Cauliflower, by , is from The Jastifer Family 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!

Contributor:  
Contributor:  
Sandy Jastifer

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs cauliflower florets
8 oz shredded sharp cheddar cheese, divided
8 oz shredded Monterrey Jack cheese, divided
8 oz block cream cheese, softened
4 Tbs heavy creamy
2 bunches green onions, sliced (1 cups)
6 slices bacon, cooked and crumbled
1 clove garlic, grated
Salt and pepper to taste

Directions:
Directions:
Preheat oven to 350.

Steam cauliflower florets until tender. While cauliflower steams, cream together 6 oz of the shredded cheddar, 6 oz of the Monterrey Jack cheese, cream cheese and heavy cream. Stir in sliced green onions, chopped bacon and garlic. Set aside.

Drain any liquid from steamed cauliflower and add to cheese mixture. Stir cauliflower and cheese mixture together.

Taste for seasoning, and add as necessary.

If you want a finer texture, give a few mashes with a potato masher.

Pour into a 2-3 qt casserole and sprinkle on remaining cheddar and Monterrey Jack cheese. Cover dish with foil and bake for 25 minutes; remove foil and continue to bake until cheese is brown and bubbly.

Personal Notes:
Personal Notes:
This is yummy! It tastes like cheesy potatoes!

 

 

 

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