Make this wonderfully cheesy Loaded Cauliflower Bake as a satisfying, low-carb substitute for traditional potato casserole. It is packed with flavor and vegetables.
Author:Jen Rwanda
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:6 servings
Category:Casserole
Method:Bake
Cuisine:American
Diet:Low Carb
Ingredients
Scale
1 large head of cauliflower, cut into florets
1 tablespoon olive oil
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped bell pepper (any color)
4 slices cooked bacon, crumbled
1 cup heavy cream
1/2 cup chicken broth
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups shredded cheddar cheese, divided
1/2 cup shredded Monterey Jack cheese
2 tablespoons chopped fresh chives, for topping
Instructions
Preheat your oven to 375°F (190°C). Lightly grease an 8×8 inch baking dish.
Steam or boil the cauliflower florets until they are tender-crisp, about 5-7 minutes. Drain well and set aside.
In a large skillet over medium heat, warm the olive oil. Add the onion, celery, and bell pepper. Cook until softened, about 5 minutes.
Stir in the cooked bacon crumbles into the vegetable mixture.
Pour in the heavy cream and chicken broth. Add the garlic powder, salt, and pepper. Bring the mixture to a gentle simmer.
Reduce the heat to low. Stir in 1.5 cups of the cheddar cheese and all of the Monterey Jack cheese until melted and the sauce is smooth.
Gently fold in the cooked cauliflower florets until they are evenly coated with the cheese sauce.
Transfer the mixture to your prepared baking dish.
Sprinkle the remaining 1/2 cup of cheddar cheese over the top.
Bake for 20-25 minutes, or until the top is bubbly and lightly golden brown.
Let it rest for 5 minutes before topping with fresh chives and serving.
Notes
You can substitute other low-carb vegetables like mushrooms or broccoli florets.
For an extra layer of flavor, use smoked paprika with the spices.
If you prefer a thicker bake, reduce the amount of chicken broth slightly.