This casserole is full of everything you would think a potato casserole was full of, it is a very rich dish. A friend of mine posted this recipe. I changed it slightly to get rid of a lot of fat. I used half and half rather than heavy cream in this recipe.
Cauliflower is very good for you and eating it raw is also beneficial.
Source: Here is the link to the original recipe which uses heavy cream instead of my half and half. http://www.louanneskitchen.com/2010/06/loaded-cauliflower-casserole.html
Ingredients:
- 2 lbs cauliflower florets
- 8 oz shredded sharp cheddar cheese. divided
- 8 oz shredded Monterey Jack cheese, divided
- 8 oz block of cream cheese, softened
- 4 Tbsp half and half
- 1 1/2 cup green onions, sliced (2 bunches)
- 6 slices bacon, cooked and crumbled
- 1/8 tsp garlic powder, or one clove garlic, grated
- pinch salt and pepper to taste
Steps:
- Preheat oven to 350 degrees F.
- Steam cauliflower florets until they are tender.
- Cream together in a seperate bowl the following ingredients:
6 oz. of the shredded cheddar, 6 oz. of the Monterey Jack, cream cheese and half and half. - Stir in sliced green onions, chopped bacon, and garlic then set aside.
- Drain liquid from steamed cauliflower. Add drained cauliflower to cheese mixture.
- Stir cauliflower and cheese mixture together. Taste to see if salt or pepper is needed. If you desire a finer texture, use a potato masher for a different smoother texture.
- Pour into a 2-3 quart casserole. Sprinkle on remaining cheddar and Monterey Jack cheese. Cover dish with foil.
- Bake casserole for 25 minutes. Remove foil and continue to bake until cheese is brown and bubbly.
- Enjoy!
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October 3, 20131 found this helpful
Hi - this sounds so good. I am trying to condense to no more than 4 servings (or less). Sure would be nice (for me) if recipes gave at least an approx. number of servings.
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