Loaded Cauliflower Casserole
Description
This loaded cauliflower casserole tops tender cauliflower florets, turkey bacon, and mushrooms with a comforting cheesy sauce that's baked until bubbly.
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
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1 clove garlic, minced
•
1/2 teaspoon salt
•
1/4 teaspoon ground black pepper
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2 cups shredded Colby-Monterey Jack cheese, divided
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1 (8 ounce) package baby bella mushrooms, roughly chopped
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6 tablespoons chopped fresh chives, divided
Directions
1
Preheat the oven to 425 degrees F (220 degrees C). Grease a 9x13-inch baking dish.
2
Place turkey bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, then crumble.
3
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.
4
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.
5
Bake in the preheated oven until bubbling and cheese is melted, about 20 minutes. Sprinkle remaining chives over casserole.