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Loaded Cauliflower Casserole


  • 3 slices bacon

  • 1 head cauliflower (about 2 pounds), cut into bite-size pieces

  • ½ teaspoon ground pepper

  • ¼ teaspoon salt

  • 1 ¼ cups shredded sharp Cheddar cheese, divided

  • ⅔ cup sour cream

  • 4 scallions, sliced, divided


  • Gather all the ingredients. Preheat oven to 425 degrees F.

  • Place bacon in a large nonstick skillet over medium heat; cook until crisp, 6 to 8 minutes. Transfer to a paper-towel-lined plate and let cool. (Reserve the drippings in the pan.)

  • Combine cauliflower, 1/2 teaspoon pepper, 1/4 teaspoon salt and the bacon drippings in a 9-by-13-inch baking dish. Roast, stirring twice, until tender, about 35 minutes.

  • Meanwhile, combine 1 cup cheese, 2/3 cup sour cream and half the scallions in a small bowl.

  • When the cauliflower is tender, stir the cheese mixture into the cauliflower in the pan. Sprinkle with the remaining 1/4 cup cheese. Bake until hot, 5 to 7 minutes more.

  • Chop the cooled bacon.

  • Sprinkle the hot casserole with the bacon and the remaining scallions.

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