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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Loaded Cauliflower Casserole Recipe

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This recipe for Loaded Cauliflower Casserole is from Made with Love , 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:  
2 lbs cauliflower florets
8 oz sharp cheddar cheese shredded, divided
8 oz Monterey Jack cheese shredded, divided
8 oz block cream cheese softened
4 tablespoons heavy cream
1 1/2 cups green onions sliced (2 bunches)
6 slices bacon cooked and crumbled
1 clove garlic grated
Salt & pepper to taste
Directions:
Directions:
1. Preheat oven to 350 degrees
2. Steam cauliflower florets until tender, about 5 minutes.
3. While cauliflower steams, cream together 6 oz of the shredded cheddar, 6 oz of the Monterey Jack, cream cheese, and heavy cream
4. Stir in sliced green onions, chopped bacon, and garlic
5. Set aside
6. Drain any liquid from steamed cauliflower and add to cheese mixture
7. Stir cauliflower and cheese mixture together
8. Taste for seasoning, and add as necessary
9. If you want a finer texture, give a few mashes with the potato masher
10. Pour into a 2-3 quart casserole and sprinkle on remaining cheddar and Monterey Jack cheese
11. Cover dish with foil and bake for 25 minutes; remove foil and continue to bake until cheese is brown and bubbly
12. Enjoy!
Number Of Servings:
Number Of Servings:
8

 

 

 

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