Loaded Cauliflower Casserole

Name: Loaded Cauliflower Casserole
Total time: 1 h
Ingredients: 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

Rating: 4.71 stars

14 Ratings
14 Reviews

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.

Carolyn Casner

Source: EatingWell.com, November 2018

Gallery

Read the full recipe after the video.

Recipe Summary

active:

20 mins

total:

1 hr

Servings:

Nutrition Profile:

Low-Calorie

Low Carbohydrate

High Fiber

Egg Free

Gluten-Free

Nut-Free

Soy-Free

Nutrition Info

Ingredients

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

Directions

Step 1

Preheat oven to 425 degrees F.

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Step 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.)
Step 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.
Step 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 1/4 cup cheese. Bake until hot, 5 to 7 minutes more.
Step 5

Chop the cooled bacon. Sprinkle the hot casserole with thebacon and the remaining scallions.

Nutrition Facts

Serving Size: 1/2 cup

Per Serving:

150 calories; protein 7.9g; carbohydrates 7.6g; dietary fiber 2.5g; sugars 3g; fat 10.5g; saturated fat 5.5g; cholesterol 30.1mg; vitamin a iu 366.8IU; vitamin c 56.2mg; folate 75.2mcg; calcium 172.7mg; iron 0.7mg; magnesium 26.1mg; potassium 411.9mg; sodium 279.6mg; thiamin 0.1mg.

Exchanges:

1 high-fat protein, 1 vegetable, 1/2 fat

Reviews (14)

Read More Reviews

14 Ratings

5 star values: 12
4 star values: 1
3 star values: 0
2 star values: 1
1 star values: 0

Reviews: Most Helpful

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Norma Freile

11/30/2018

Very easy to make and delicious. Great way to get everyone eat cauliflower Read More

John D

01/03/2020

I hated this recipe. I was so looking forward to it being good. I followed the recipe to the letter. It ended up tasting like one of those frozen birds-eye that is rolled in cheese sauce. Really disappointing. Read More

Stefanie Gorson-Marrow

12/27/2020

I have a sneaking suspicion that, after COVID, this will become my go-to potluck food. The only difference I did was oven-roasting my bacon in a rack above my intended dish - all the grease drippings were in there without any effort and I just prefer oven-roasting over bacon in the pan. I might add more cauliflower next time, though - but it's possibly my cauliflower head was a bit small. Read More

LDRWeber

11/10/2019

OMG! So great! It tasted like a loaded baked potato but better! My husband is diabetic and suffered a small stroke less than 2 weeks ago (he is doing well) however he needs to eat better and he LOVED this! Plus I wanted to try it out before Thanksgiving so worth it! I did use lite sour cream. Read More

Sherry Pierce Parrish