Cauliflower Casserole

This comforting and cheesy cauliflower casserole has layers of tender cauliflower, crispy bacon, cream cheese, and gooey melted cheese in every bite. Watch the video below to see how I make it in my kitchen!

Course Appetizer

Cuisine American

Prep Time 5

Cook Time 35

Total Time 40

Servings servings

Calories 255kcal

Author Arman Liew

Ingredients

2 heads cauliflower chopped into bite-sized florets, about 8 cups
8 ounces cream cheese softened
1 cup half and half or heavy cream
1 1/2 cups mozzarella cheese shredded and divided
1 cup cheddar cheese shredded and divided
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon pepper
5 slices bacon cooked and chopped

Instructions

Preheat the oven to 190C/375F. Grease a baking dish with butter or cooking spray.
In a large pot of boiling salted water, blanch the cauliflower florets for about 3-4 minutes, until slightly tender. Drain and set aside.
In a mixing bowl, combine the softened cream cheese, half-and-half cream, 1 cup of shredded mozzarella cheese, ½ cup cheddar cheese, garlic powder, onion powder, salt, and black pepper. Mix until the ingredients are well incorporated and the mixture is smooth.
Add the blanched cauliflower florets and chopped cooked bacon to the cheese mixture. Gently fold everything together to coat the cauliflower evenly with the cheesy mixture.
Transfer the cauliflower mixture to the prepared baking dish, spreading it out evenly. Sprinkle the remaining mozzarella cheese and cheddar cheese over the top.
Bake for about 25-30 minutes, or until the casserole is bubbly and the cheese has melted.
Remove the casserole from the oven and let it sit for several minutes before serving.

Video

Notes

Cauliflower: Any cooked cauliflower works. You will need 8 cups total.
Leftovers: Keep in the fridge for up to 4 days or the freezer for up to one month.

Nutrition