Recipe Image

Loaded Cauliflower Casserole

  • 20 m
  • 1 h
Carolyn Casner
“You'll never want to eat roasted cauliflower any other way once you try this tasty recipe. Bacon, sour cream and sharp Cheddar cheese coat good-for-you cauliflower in deliciousness for an easy side that will make everyone actually want to eat their vegetables.”


    • 3 slices bacon
    • 1 head cauliflower (about 2 pounds), cut into bite-size pieces
    • ½ teaspoon ground pepper
    • ¼ teaspoon salt
    • 1¼ cups shredded sharp Cheddar cheese, divided
    • ⅔ cup sour cream
    • 4 scallions, sliced, divided


  • 1 Preheat oven to 425°F.
  • 2 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.)
  • 3 Combine cauliflower, pepper, salt and the bacon drippings in a 9-by-13-inch baking dish. Roast, stirring twice, until tender, about 35 minutes.
  • 4 Meanwhile, combine 1 cup cheese, 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 ¼ cup cheese. Bake until hot, 5 to 7 minutes more.
  • 5 Chop the cooled bacon. Sprinkle the hot casserole with thebacon and the remaining scallions.
ALL RIGHTS RESERVED © 2019 Printed From 8/24/2019