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
– my all-time favorite!!!
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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
January 29, 2019 at 4:37 pmThis recipe was the “BOMB”!! So Yummy!
Elaine says
December 24, 2018 at 2:36 pmIs it possible to make this ahead, put in fridge and bake later? If so, how long would you bake?
Christina Hitchcock says
January 23, 2019 at 11:29 amAbsolutely!
Dienie says
December 13, 2018 at 3:49 pmWhat 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
December 15, 2018 at 9:36 pmI’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
August 22, 2018 at 12:55 pmCan you give the nutritional info please
Christina Hitchcock says
August 23, 2018 at 5:59 pmI just updated the recipe for you 🙂
Kimberly Ann says
May 5, 2018 at 2:59 pmI am confused what is the special seasoning
Christina Hitchcock says
June 14, 2018 at 2:26 pmHere’s the link to my House Seasoning: https://www.itisakeeper.com/10427/house-seasoning-blend/
Lisa says
January 23, 2017 at 4:58 pmThis is FABULOUS! Creamy, rich, & seasoned perfectly. I’ll definitely be making this one over & over! Thank you!!
Christina Hitchcock says
January 24, 2017 at 1:16 pmI’m so glad you liked it! Thank you for coming back and sharing your feedback! 🙂
Dienie says
December 13, 2018 at 9:28 pmwhat is the serving size of the casserole, 1 cup or half cup.