Description
A low-carb, creamy, cheesy casserole packed with tender cauliflower, crispy bacon, and fresh chives—perfect as a main or side dish.
Ingredients
- 1 large head cauliflower, cut into florets (about 6 cups)
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 tsp garlic powder
- 1 tsp onion powder
- 6 slices bacon, cooked and crumbled
- 2 tbsp fresh chives, chopped (divided)
- Kosher salt, to taste
- Black pepper, to taste
Instructions
- Steam cauliflower florets until fork-tender, about 10 minutes. Drain thoroughly.
- Preheat oven to 425°F and grease a 9×13-inch casserole dish.
- In a large bowl, mix cream cheese, sour cream, cheddar, Monterey Jack, garlic powder, and onion powder until smooth.
- Gently stir in the steamed cauliflower, half of the bacon, and most of the chives. Season with salt and pepper.
- Transfer the mixture to the prepared baking dish. Sprinkle the remaining bacon on top.
- Bake uncovered for 20–25 minutes, until bubbly and golden on top.
- Garnish with the reserved chives and serve hot.
Notes
- For a spicy version, add jalapeños or red pepper flakes.
- Mix in mushrooms, spinach, or broccoli for added veggies.
- Swap bacon with sausage or ham for variation.
- Use mozzarella, Gruyère, or blue cheese for a different flavor profile.