Cheesy Loaded Cauliflower Casserole Recipe

Ingredients

• 6 slices turkey bacon, or more to taste
• 1 large head cauliflower, cut into florets
• 0.5 cup sour cream
• 0.5 cup mayonnaise
• 1 clove garlic, minced
• 0.5 teaspoon salt
• 0.25 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

1. Preheat your oven to 425°F (220°C). Prepare a 9x13-inch baking dish by greasing it lightly.
2. Cook the turkey bacon in a large skillet over medium-high heat, flipping occasionally, until it reaches a crisp, evenly browned state, approximately 10 minutes. Once cooked, place the bacon on paper towels to drain excess grease, and then crumble it into smaller pieces.
3. Insert a steamer basket into a saucepan and add water, ensuring it sits just below the steamer's base. Bring the water to a rolling boil. Add the cauliflower florets, cover the saucepan, and steam until the cauliflower is tender, about 15 to 20 minutes.
4. In a large bowl, mix together the sour cream, mayonnaise, garlic, salt, and black pepper. Incorporate the steamed cauliflower, half of the crumbled bacon, 1 cup of Colby-Monterey Jack cheese, the mushrooms, and 3 tablespoons of chives, ensuring all ingredients are well combined. Transfer this mixture into the prepared baking dish, and sprinkle the remaining bacon and cheese evenly over the top.
5. Bake in the preheated oven until the casserole is bubbling hot and the cheese is beautifully melted, around 20 minutes. Before serving, garnish with the remaining chives.

Nutrition

• Calories: 346 kcal
• Fat Content: 29 g
• Fiber Content: 3 g
• Sugar Content: 4 g
• Sodium Content: 780 mg
• Protein Content: 14 g
• Cholesterol Content: 63 mg
• Carbohydrate Content: 9 g
• Saturated Fat Content: 12 g
• Unsaturated Fat Content: 0 g