Loaded Cauliflower Casserole
Ingredients
- 6 slices turkey bacon, or more to taste ⓘ
- 1 large head cauliflower, cut into florets ⓘ
- 1/2 cup sour cream ⓘ
- 1/2 cup mayonnaise ⓘ
- 1 clove garlic, minced
- 1/2 teaspoon salt ⓘ
- 1/4 teaspoon ground black pepper ⓘ
- 2 cups shredded Colby-Monterey Jack cheese, divided ⓘ
- 1 (8 ounce) package baby bella mushrooms, roughly chopped
- 6 tablespoons chopped fresh chives, divided ⓘ
Instructions
- Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13-inch baking dish.
- Place turkey bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels and crumble.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, 15 to 20 minutes.
- Combine sour cream, mayonnaise, garlic, salt, and black pepper in a large bowl; add cauliflower, 1/2 of the bacon, 1 cup Colby-Monterey Jack cheese, mushrooms, and 3 tablespoons chives and mix well. Transfer mixture to the prepared baking dish and top with remaining bacon and cheese.
- Bake in the preheated oven until bubbling and cheese is melted, about 20 minutes. Sprinkle remaining chives over casserole.
Nutrition & Diet Analysis (per serving)
485
kcal
24% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).