This is basically a loaded baked potato in casserole form. Now, I don’t love when we try to pretend a vegetable is something it’s not…but I do love dousing that vegetable in in cheese and bacon. With all that goodness, this could make a cauliflower believer out of almost anyone. Follow this recipe and you can’t go wrong.
I eyeballed the measurements because I was prepping it while wearing an infant and it came out perfectly. I also used purple cauliflower instead of plain old white because oh my gosh it’s PURPLE! First thing you’ll want to do is cook off 6 slices of bacon in the oven (about 15-20 min). When it’s about halfway done, start steaming 1 large head of cauliflower until fork tender (about 10 min). While it steams, combine 8 oz cream cheese, 1/2 c. sour cream, 3 c. mixed shredded cheese (I used a bit less), 1 tsp. garlic powder, and 1/2 tsp. onion powder in a bowl. Around this point, you should drain the cauliflower and take the bacon out of the oven. Chop the bacon up, along with 1/4 c. chives. Add the cauliflower, half of the bacon, and most of the chives to the cheese mixture and gently toss to combine. Pour it all into a greased 9 x 13 baking dish, crack some salt and pepper over it, and top with the remaining bacon and chives. Bake at 425 for 20-25 minutes or until the cheese is melted.
When I tell you I couldn’t get enough of this, I mean it. I ate two helpings at supper the night I made it and then had it for lunch the next two days til I polished off the whole thing. That’s why I recommend using low fat cream cheese and sour cream because you truly won’t be able to stop eating it. I may even prefer this to a loaded baked potato?!