Loaded Cauliflower Casserole

I read the headline of an article the other day that said cauliflower is the new kale.  Although I have my doubts about that (it seems many people discredit vegetables as healthy if they’re white), I certainly won’t argue about the numerous healthy benefits and nutrients that come from chowing down on this delicious veggie.

Cauliflower is high in Vitamin C, vitamin K and manganese.  It is rich in antioxidants (source), and has anti-inflammatory benefits.  It is also high in fiber (packing 9 grams into every 100 calories) so it is great for the digestive system as well.

Recently, I have seen a ton of traditional dishes starring potatoes and rice, replaced by the healthier cauliflower.  I can see why too, as it has a great texture and a subtle flavor, making it a good blank canvas.

The most recent dish I came across (thanks to a friend sharing on Facebook) is a loaded cauliflower casserole, which is a take on a loaded baked potato.

I decided to make a few modifications.  For one, I am super weird about baking mayonnaise.  I had a really bad experience one time, and I can’t ever fully trust it again.

Here is what I came up with.  I was delighted with how it turned out!  And although I am fairly certain I almost ruined all of the good nutrients in the cauliflower by steaming then baking it, and then topping it with bacon and sour cream… it still has to be better than boxed mac and cheese, right?

Loaded Cauliflower Casserole

• A large head of cauliflower
• 4 – 6 pieces of bacon
• 1 cup sour cream (learn how to make sour cream)
• 1/2 cup shredded monterey jack cheese
• Salt and pepper to taste

Preheat oven to 350 degrees. Lightly grease a casserole dish with olive oil spray.

Fill a large pot with 1 – 2″ of water, and bring to a boil.  Cut cauliflower into bite-sized pieces and add to boiling water, cover, and reduce heat to low.  Allow to simmer/steam for 8 – 10 minutes, or until fork tender.  Strain the cauliflower well.

Meanwhile, cook bacon until crisp.  Remove bacon and crumble, reserving the bacon grease.

Pour cauliflower into casserole dish, and pour bacon grease on top.  Add in sour cream, half of the shredded cheese, and half the crumbled bacon and stir until well coated.  Top with remaining cheese, bacon, salt and pepper, and bake in preheated oven for 15 – 20 minutes, or until cheese is melted.

This is definitely making it to my monthly dinner rotation, because it is easy, quick and tasty.  The best thing was that my 4-year-old thought it was macaroni and cheese.  She actually ate it!  I wouldn’t have believed it, if I didn’t see it myself.  The girl hates all vegetables on principle, and this is the first time she has eaten cauliflower since she was a baby.  #impressed

4.67 from 3 votes

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Loaded Cauliflower Casserole

Course Dinner

Servings 4 -6 servings

Author Andrea

Ingredients

• A large head of cauliflower
• 4 - 6 pieces of bacon
• 1 cup sour cream
• 1/2 cup shredded monterey jack cheese
• Salt and pepper to taste

Instructions

1. Preheat oven to 350 degrees. Lightly grease a casserole dish with olive oil spray.
2. Fill a large pot with 1 - 2" of water, and bring to a boil. Cut cauliflower into bite-sized pieces and add to boiling water, cover, and reduce heat to low. Allow to simmer/steam for 8 - 10 minutes, or until fork tender. Strain the cauliflower well.
3. Meanwhile, cook bacon until crisp. Remove bacon and crumble, reserving the bacon grease.
4. Pour cauliflower into casserole dish, and pour bacon grease on top. Add in sour cream, half of the shredded cheese, and half the crumbled bacon and stir until well coated. Top with remaining cheese and bacon, and bake in preheated oven for 15 - 20 minutes, or until cheese is melted.