This Loaded Cauliflower Casserole recipe is has a layer of bacon and cheese goodness. It’s a decadent side dish that is sure to please everyone at the table.
I received product in exchange for this post. As always, all opinions are 100% my own.
I’m giving props to my mom for this amazing recipe. She made a while back for a family dinner and everyone went bonkers.
I’ll be the first one to admit that I’m not a fan of cauliflower, unless it’s in my Uncle Carmen’s Sicilian Cauliflower recipe. However, I could not get enough of this recipe.
Neither could anyone else. My son had three helpings. Three! Sometimes I wonder where that kid puts it?
Tools Used for This Recipe
- Casserole Dish
- Spatula
– my all-time favorite!!!
- Cheese Grater
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Loaded Cauliflower Casserole
Ingredients
- 6 cups cauliflower florets
- 6-8 strips bacon - cooked and crumbled
- 6 tablespoons green onions - chopped
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 cup Colby cheese - shredded
- 1 cup cheddar cheese - shredded
- 8 oz mushrooms - sliced (optional)
- 2 teaspoons House Seasoning blend
Instructions
- Preheat oven to 425 degrees F.
- Boil cauliflower for 8-10 minutes or until fork tender; drain.
- In a large bowl, combine mayonnaise, sour cream, half of the bacon, 3 tablespoons green onions, 1/2 cup colby cheese, 1/2 cup cheese cheese, House Seasoning blend and cauliflower.
- Pour into 13x9 baking dish and top with remaining bacon, green onions and cheeses.
- Bake for 15-20 minutes or until cheese melts.
Nutrition
- Want to scale a recipe up or down? Simply type in a new serving amount and the recipe will automatically adjust!
- When a recipe call for House Seasoning Blend, you can use this recipe or substitute salt and pepper to taste.
- I always use unsalted butter in my recipes.
- I always use a meat thermometor to test for doneness when cooking meat. This one is my favorite.
- When a recipe is made in the oven, it should be pre-heated to the temperature in the recipe, unless otherwise noted.
- The nutritional information provided in this recipe is an estimate. Learn more on how I calculate nutritional information for my recipes.
Fredella Foss says
This recipe was the “BOMB”!! So Yummy!
Elaine says
Is it possible to make this ahead, put in fridge and bake later? If so, how long would you bake?
Christina Hitchcock says
Absolutely!
Dienie says
What is the individual serving size – 1/2 cup or 1 cup? Are the nutritional amounts for the 6 servings? Love the recipe and will make it more often.
Thank you….
Christina Hitchcock says
I’m so glad you like the recipe! The entire casserole serves six – the nutritional info isn’t per cup of half cup, it’s for each of the 6 servings.
Susie says
Can you give the nutritional info please
Christina Hitchcock says
I just updated the recipe for you 🙂
Kimberly Ann says
I am confused what is the special seasoning
Christina Hitchcock says
Here’s the link to my House Seasoning: https://www.itisakeeper.com/10427/house-seasoning-blend/
Lisa says
This is FABULOUS! Creamy, rich, & seasoned perfectly. I’ll definitely be making this one over & over! Thank you!!
Christina Hitchcock says
I’m so glad you liked it! Thank you for coming back and sharing your feedback! 🙂
Dienie says
what is the serving size of the casserole, 1 cup or half cup.