Best 8 Loaded Cauliflower Recipes

LOADED CAULIFLOWER CASSEROLE

Steps:

• Preheat oven to 425 degrees F.
• Cook the bacon in a medium nonstick skillet over medium heat, stirring occasionally, until brown and crispy, 6 to 7 minutes. Transfer to a paper towel-lined plate. Reserve 2 tablespoons of the bacon drippings.
• Put the cauliflower florets in a 3-quart casserole dish. Toss with the reserved 2 tablespoons bacon drippings, 3/4 teaspoon salt and 1/2 teaspoon pepper. Roast until the florets are soft and begin to brown, about 30 minutes.
• Meanwhile, mix together the cream cheese and 1 cup of the Cheddar in a medium bowl until well combined. Dollop over the cauliflower, then sprinkle with the remaining 1 cup Cheddar and bake until the cauliflower is tender when poked with a knife and the Cheddar is melted and bubbly, 5 to 7 minutes more.
• Dollop the sour cream evenly over the casserole and sprinkle with the scallions and reserved bacon pieces.

LOADED CHEESY CAULIFLOWER

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• 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, 8 to 10 minutes. Drain and let cool 10 minutes.
• Combine mozzarella cheese, sour cream, mayonnaise, 1/2 the bacon bits, and chives in a large bowl. Add cauliflower; mix well. Pour mixture into a baking dish. Sprinkle remaining bacon bits and Cheddar cheese on top.
• Bake in the preheated oven until cheese is melted and golden brown, 15 to 20 minutes.

LOADED CAULIFLOWER CASSEROLE

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13-inch baking dish.
• Place turkey bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels and crumble.
• 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.
• 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.
• Bake in the preheated oven until bubbling and cheese is melted, about 20 minutes. Sprinkle remaining chives over casserole.

LOADED CAULIFLOWER

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• 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 very tender, 15 to 20 minutes. Transfer cauliflower to a bowl, mash, and strain excess water.
• Mix cauliflower, sour cream, Cheddar cheese, ranch dressing mix, onion powder, and garlic powder together in a 9-inch baking dish; top with butter.
• Bake in the preheated oven until bubbling, 30 to 45 minutes.

FULLY LOADED CAULIFLOWER SALAD

Steps:

• Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. When cool, crumble into bacon bits.
• Preheat an oven to 400 degrees F (200 degrees C). Line a baking sheet with foil.
• Combine the cauliflower, olive oil, garlic, salt, and black pepper in large bowl. Spread the cauliflower on the foil-lined baking sheet, and roast in the preheated oven until the cauliflower is lightly browned, about 15 to 20 minutes. Cool.
• Place the cooled roasted cauliflower, sour cream, and mayonnaise in a large bowl; stir. Fold in the shredded Cheddar cheese, bacon bits, green onion, chives, pepper sauce, and paprika. Adjust salt and black pepper. Refrigerate for 1 to 2 hours before serving.

LOADED BAKED CAULIFLOWER

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Bring a pot of water to a rolling boil. Add cauliflower and boil until fork-tender, 5 to 10 minutes. Drain.
• Add sour cream, butter, salt, and pepper to the cauliflower. Mash to desired texture, adding more sour cream for a creamier consistency.
• Transfer cauliflower mixture to an 8-inch baking dish. Top with Cheddar cheese and bacon bits.
• Bake in the preheated oven until cheese is melted and bubbly, 10 to 15 minutes. Sprinkle with chives and serve.

LOW-CARB LOADED BAKED CAULIFLOWER

Steps:

• 1. Steam cauliflower florets in about 1/2 inch of water in a covered dish in the microwave about 6 minutes or until slightly tender. Preheat oven to 350 degrees.
• 2. While cauliflower steams, melt butter over medium heat in a heavy-bottomed 2-quart saucepot. Lightly saute onion for 1-2 minutes, until soft.
• 3. Slowly pour in 1 cup heavy whipping cream.
• 4. Add Dijon mustard, stirring the mixture well. Reduce heat if necessary to prevent scorching.
• 5. Stir in 2 cups shredded cheddar, stirring until melted and smooth. Remove from heat.
• 6. Stir in bacon pieces, salt, and pepper.
• 7. Drain cauliflower. Add cauliflower and stir to coat.
• 8. Pour into a buttered or olive-oil coated 2-quart casserole dish.
• 9. Dust the top with crushed pork rinds. (No need to butter the pork rinds as their natural oils will brown and crisp them nicely.)
• 10. Bake for 15-20 minutes, until bubbly. If the top begins to over-brown, you may cover it loosely with aluminum foil.
• 11. If desired, garnish with chopped scallions (green onions). Serve hot.

LOADED CAULIFLOWER

Steps:

• 1. Preheat oven to 400F.
• 2. Cook bacon in oven on a rack over a pan for 20 minutes until crisp.
• 3. While bacon is cooking, steam cauliflower and mushrooms until tender - about 10 minutes.
• 4. Remove bacon from oven, and chop into bite size pieces.
• 5. Turn oven up to 425F.
• 6. In a bowl, combine cauliflower, mushrooms, mayo, sour cream, half the chives, half the cheese, and half the bacon. Toss gently until well combined.
• 7. Spray a casserole dish with cooking spray.
• 8. Spread cauliflower mixture evenly, and top with remaining cheese, chives, and bacon.
• 9. Bake at 425F until cheese is melted - about 15-20 minutes.