Loaded Cauliflower Casserole

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On Tuesday, we had a birthday lunch for one of our office volunteers.  The theme was “potatoes” as in, we were supposed to make a dish with potatoes as the main ingredient.  Now, I love potatoes, as evidenced here, here, and here, but I wanted to shake it up a bit – if you can call cauliflower shaking it up – and make a faux potato dish, low in carbs, but full of flavor.  I’ve made versions of this recipe for over 10 years, adding more or less of this & that, but this version is my favorite, and as far as I can tell, I’ve yet to have someone not like it.  Beware, however, this is RICH, so a little goes a long, long, long way.

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Loaded Cauliflower Casserole
2 lbs cauliflower florets
8 oz shredded sharp cheddar cheese, divided
8 oz shredded Monterey Jack cheese, divided
8 oz block cream cheese, softened
2 bunches green onions, sliced (1 1/2 cups)
6 slices bacon, cooked and crumbled
1 clove garlic, grated
Salt & pepper to taste
*1/4 cup heavy cream (optional)

Preheat oven to 350 degrees.
Steam cauliflower florets until tender.
While cauliflower steams, cream together 6 oz of the shredded cheddar, 6 oz of the Monterey Jack, and softened cream cheese.
Stir in sliced green onions, chopped bacon, and garlic.
Set aside.
Drain steamed cauliflower and add to cheese mixture.
Stir cauliflower and cheese mixture together.
Taste for seasoning, and add as necessary.
*For a creamier texture, add in the 1/4 heavy cream.
If you want a finer texture, give a few mashes with the potato masher.
Pour into a 2-3 quart casserole and sprinkle on remaining cheddar and Monterey Jack cheese.
Cover dish with foil and bake for 25 minutes; remove foil and continue to bake until cheese is brown and bubbly.

***For a lower carb count, I tweaked the recipe as follows:

INGREDIENTS

  • 32 oz cauliflower florets
  • 8 oz Cabot farmhouse reserve cheddar, shredded
  • 8 oz Cabot monterey jack, shredded
  • 8 oz Philadelphia cream cheese, softened
  • 1/4 cup heavy cream
  • 1 bunch green onions, thinly sliced
  • 6 slices bacon, cooked and crumbled
  • 1/4 tsp garlic powder

Follow directions above –

6 servings at 6.4 net carbs.
8 servings at 4.8 net carbs


Linked to Thanksgiving Side Dish Showdown

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68 thoughts on “Loaded Cauliflower Casserole

  1. Wow this is absolutely amazing!! I believe it will be my new favorite low carb dish. We mixed it with sliced grilled chicken. My daughter couldn’t believe how close to potatoes it tasted.

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  3. That’s an awful lot of fat though. Not good for people without gall bladders and high cholesterol. 😦

  4. Made this dish once and it was excellent. Second time I messed something up! When you say “cream” the cheeses together, does this mean to melt them and make a sauce? Was awesome the first time and can’t remember what I did differently!

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  6. Hi there! For those of us living where there is no Monterey Jack cheese, whith which other cheese can we substitude that foThanx a lot!

    Maritha

  7. I’m not seeing the difference between the two different recipes you posted? What makes the second one lower carbs?

  8. Sorry about the delay. Anyway, yes, I’ve frozen leftovers before, but once thawed and reheated, I felt the texture suffered. Everyone else said it was fine – I do have “texture” issues. Since then, I just halve the recipe if I know we won’t eat the entire casserole within 2-3 days.

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  10. I’m excited to be making this tomorrow for my daughters birthday, but I wanted to clarify the ingredients. Do mean 8oz in weight of cheddar and jack cheeses, or 8 oz in volume? It probably seems like a silly question, but if I put in 8 oz in weight of cheese, that means 2 cups each of the cheddar and jack cheeses; if I use 8oz in volume, it means only 1 cup of each cheese. That’s a huge difference.

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  12. I’ve been making this for months and my kids love it more than mac & cheese. I make it without bacon and take it to our monthly dinner at our synagogue and everyone there also loves it (it’s perfect during Passover).

  13. thanku so much for getting back to me. I decided to make it as your recipe says, then put it in the crock-pot the day of to keep warm. I am going to make it tonight or tomorrow morning and make sure it comes out right, i really suck at cooking, lol. I think i will pull it out 5 or so minutes early so as not to turn to mush when i put it in the crock pot. thanku again for getting back to me so quickly 🙂

  14. Hi, Stacey,
    I’ve never used the slow-cooker for this dish, and my instinct tells me that you might end up with cheesy mashed cauliflower – not a bad thing ☺ – since the cauliflower is pre-cooked. However, if you steam the cauliflower until just tender, assemble the recipe, and set the slow-cooker temperature to low, the cauliflower could keep its integrity. If this is the only side-dish, you may want to double the recipe for 20 people. As for size, I’d definitely use a 6 quart if you double the recipe.

  15. hello, i have been searching for a hit keto crock pot dish. I am hosting a family (potluck) BBQ this weekend and want to serve a keto side dish (I started keto) that everyone will love. people arrive at different times so i want to use my crock-pot to keep it warm. 15 to 20, I may buy another crock pot? Should I double this recipe? Can I cook it in crock pot? Should i bake it, then dump it in crock-pot? I am not a cook, so this may be stupid question? This sounds like a hit recipe and will go with the hot wings and BBQ burgers and rest potluck things i think. Any advice would be very much appreciated!!

  16. I’m not gonna lie, I nearly had a heart attack when I couldn’t find this recipe again after falling off the low carb wagon for about 9 months. After 45 minutes of searching, obviously, here I am. Just wanted to say thanks for posting almost 5 years ago now. I love this dish more than any other low carb/no carb recipe! Simply sublime!

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  18. Do you happen to know if this can be prepped ahead of time…like everything mixed together and put in the fridge so I can just pull it out the next day (i.e. Thanksgiving Day) and put it in the oven? Wondering if anyone has tried this and if it affected the outcome of the dish in any way. Thanks! 😉

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  20. Perfect recipe! I’ve made this over and over, and sometimes for people who wouldn’t touch cauliflower otherwise. Each time, people clean their plate and ask me for the recipe. It’s a go to for us. Thanks for sharing!

  21. does it count as an S recipe? Just curious..I am making it now but have modified the recipe to what I had in the house:) Smells wonderful!

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  24. Thanks for letting me know – this recipe has made the rounds, let me tell you. Have a great day! And, I’m so happy you enjoy the recipe!

  25. Hey Louanne: this is really weird but I SUPER love this recipe (that’s not the weird part!) and was going to my Pinterest board to find it again. When I clicked thru it, it went to a Food Network recipe. I didn’t think it was from FN but started reading and sure enough, it’s the wrong recipe. Plus, it didn’t have your picture of the food on top. I thought this was really weird so I did an image search of your photo (the one on my Pinterest board) and it came up on SEVERAL sites but I finally found yours & remembered your blog post & ingredients/directions. Anyway, I went back to Pinterest and changed it to your correct link. But just wanted to let you know—I don’t know if it was just a weird thing of if it’s been happening on Pinterest and/or w/recipes. Anywhoo. Crazy.

    a

  26. Hi Louanne, I just had to stop by and tell you how great this recipe is! I’ve had it in my recipe file for a while and finally made it tonight. It was a HUGH hit! The whole family loved it! Thanks so very much, it is definitely going in the rotation!

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  29. Hi Becci,
    Yes, the original recipe did use 1/4 cup of heavy cream, but when I made it recently, I left it out, and I liked the consistency of the dish even better. Feel free to add it back, though 🙂

  30. This is my absolute favorite dish ever!!! I make it at least once a month! However I thought there was cream in the recipe?

  31. I searched your new blog for this recipe because I wanted to share how great it was! I changed it up quite a bit as the first time I made it I felt it was a little too rich. I roasted my cauliflower with a ton of garlic first, reduced the cream cheese by half, and upped the cream to 1/4 cup. I hope to post an entry of my variation of the recipe this week on my blog. Thanks again for the recipe!

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