Ingredients:
- 1 large head of cauliflower, cut into florets
- 1 cup shredded cheddar cheese (divided)
- 1/2 cup sour cream
- 4 oz cream cheese, softened
- 1/4 cup heavy cream
- 1/2 cup cooked bacon, crumbled
- 1/4 cup chopped green onions
- Salt and pepper, to taste
- Optional: 1/2 tsp garlic powder for added flavor
Instructions:
- Preheat Oven: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Cook Cauliflower: Bring a large pot of water to a boil, then add the cauliflower florets. Boil for about 8-10 minutes, or until tender. Drain the cauliflower thoroughly to avoid extra moisture in the casserole.
- Prepare the Creamy Base: In a large mixing bowl, combine sour cream, softened cream cheese, heavy cream, half of the shredded cheddar cheese, salt, pepper, and optional garlic powder. Mix until smooth and creamy.
- Combine Ingredients: Add the cooked cauliflower to the creamy mixture, stirring gently to coat the florets. Fold in most of the crumbled bacon and chopped green onions, reserving a bit of each for topping.
- Assemble and Bake: Pour the cauliflower mixture into the prepared baking dish. Sprinkle the remaining cheddar cheese over the top, and add the reserved bacon and green onions for a colorful, flavorful topping.
- Bake: Bake for 20-25 minutes, or until the casserole is hot and bubbly, and the cheese is melted and golden.
- Serve: Let the casserole cool slightly before serving. Garnish with extra green onions or even a dollop of sour cream for added richness.
This Keto Loaded Cauliflower Casserole is a perfect make-ahead dish that reheats beautifully. Serve it with a fresh green salad for a complete, satisfying keto meal!
