LOADED CAULIFLOWER CASSEROLE

Ingredients

• 2 lbs cauliflower florets reduce in bite-size pieces
• 1 container eight oz of cream cheese softened
• 1/2 cup bitter cream
• 1 half of cups sharp cheddar cheese finely shredded
• 1 half cups Monterey Jack cheese finely shredded
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 6 slices crispy cooked bacon coarsely chopped
• 1/4 cup chopped clean chives reserve one tablespoon for the top
• Kosher salt and black pepper to taste

Instructions

Steam the cauliflower till fork tender; about 10 minutes. Drain nicely in a colander.
Preheat oven to 425 degrees. Grease a 9 x 13-inch baking dish.
In a massive bowl, mix the cream cheese, bitter cream, cheddar cheese, Monterey Jack, garlic powder, and onion powder. Mix till creamy and smooth. Gently stir in cauliflower, half of the bacon, and chives. Season with kosher salt and black pepper to taste.
Spoon into a casserole dish and pinnacle with the last bacon. Bake uncovered for 20-25 minutes or till the cheese is melted. Top with ultimate chives and serve.

Notes

The cauliflower must be steamed or boiled till it is fork-tender.
Spray the casserole dish properly with nonstick spray, as it makes for less difficult cleanup.
For most suitable flavor, I suggest full-fat bitter cream, cream cheese, and cheese for this recipe. It simply tastes higher with it.
Other cheeses that work nicely in this casserole are fontina, Gruyere, Pepper Jack, and Parmesan cheese.
If low carb is now not your thing, mix a cup of panko bread crumbs with three tablespoons of melted butter and sprinkle over the pinnacle earlier than baking.
Fresh chives clearly make this casserole pop! They are well worth the delivered price and trouble.
Other garnishes that work nicely consist of chopped parsley or inexperienced onions.
Season to style with salt and pepper. I love loads of pepper on this dish.
This Loaded Cauliflower Casserole can be served as a full meal. It without a doubt is very filling, however if greater protein is desired, think about including roasted or grilled hen or cooked floor beef.
Store leftovers in an hermetic container in the refrigerator for up to three days. Reheat in the oven on low or in the microwave at decreased power.
To freeze, first cool completely. Then double wrap with plastic wrap or shop in an hermetic container. Freeze for up to two months. Thaw in the fridge overnight.

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