Loaded Cauliflower Casserole

Adapted from https://www.smalltownwoman.com/loaded-cauliflower-casserole/

Servings: 12

INGREDIENTS

2 lbs cauliflower florets cut in bite size pieces
1 box (8 ounces) cream cheese softened
1/2 cup sour cream
1 1/2 cups sharp cheddar cheese finely shredded
1 1/2 cups Monterey Jack cheese finely shredded
1 teaspoon garlic powder
1/2 teaspoon onion powder
6 slices crispy cooked bacon coarsely chopped
1/4 cup chopped fresh chives (reserve one tablespoon for the top)
Kosher salt and black pepper to taste

STEPS

1) Steam the cauliflower until fork tender; approximately 10 minutes. Drain well in a colander.

2) Preheat oven to 425 degrees. Grease a 9 x 13 inch baking dish.

3) In a large bowl combine the cream cheese, sour cream, cheddar cheese, Monterey Jack, garlic powder and onion powder. Mix until creamy and smooth. Gently stir in cauliflower, 1/2 of the bacon and chives. Season with kosher salt and black pepper to taste.

4) Spoon into a casserole dish and top with the remaining bacon. Bake uncovered for 20-25 minutes or until the cheese is melted. Top with remaining chives and serve.


NOTES

Fresh chives really make this casserole pop!  They are worth the added expense and trouble.