Loaded Cauliflower Casserole
This tastes like classic macaroni and cheese but instead of noodles, there's cauliflower. And lots of BACON. You definitely want to cook the cauli a little first so that it doesn't take forever in the oven. After about 30 minutes, you won't be able to stand it any longer.
Ingredients
2 small heads cauliflower, cut into florets
2 tbsp. butter
3 cloves garlic, minced
3 tbsp. all-purpose flour
2 c. whole milk
2 oz. cream cheese, softened
1 1/2 c. shredded cheddar, divided
Kosher salt
Freshly ground black pepper
6 slices bacon, cooked and crumbled
1/4 c. sliced green onions
Instructions
Ingredients
2 small heads cauliflower, cut into florets
2 tbsp. butter
3 cloves garlic, minced
3 tbsp. all-purpose flour
2 c. whole milk
2 oz. cream cheese, softened
1 1/2 c. shredded cheddar, divided
Kosher salt
Freshly ground black pepper
6 slices bacon, cooked and crumbled
1/4 c. sliced green onions
Instructions
- Preheat oven to 350°. In a large pot of salted boiling water, blanch cauliflower, 3 minutes. Drain and squeeze cauliflower of water.
- Make cheese sauce: In a large skillet, melt butter. Add garlic and cook until fragrant, 1 minute, then add flour and stir until golden, 2 minutes. Add milk and bring to a low simmer, then add cream cheese, whisking until combined. Remove from heat and stir in 1 cup cheddar until melted, then season with salt and pepper.
- In a 9”-x-13” dish, add drained cauliflower. Pour over cheese sauce and stir until combined. Stir in all but 1 tablespoon each cooked bacon and green onions until combined, then top with remaining cheddar, bacon, and green onions.
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