Cheesy Cauliflower Casserole
This irresistible cauliflower casserole features layers of tender cauliflower, crispy bacon, creamy cream cheese, and melty cheese in every mouthwatering bite.
**Course:** Appetizer
**Cuisine:** American
**Prep Time:** 5 minutes
**Cook Time:** 35 minutes
**Total Time:** 40 minutes
**Servings:** 8 servings
**Calories:** 255kcal
Ingredients:
– 2 heads cauliflower, chopped into bite-sized florets
– 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:
1. Preheat the oven to 190°C/375°F. Grease a baking dish with butter or cooking spray.
2. In a large pot of boiling salted water, blanch the cauliflower florets for about 3-4 minutes, until slightly tender. Drain and set aside.
3. 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.
4. 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.
5. Transfer the cauliflower mixture to the prepared baking dish, spreading it out evenly. Sprinkle the remaining mozzarella cheese and cheddar cheese over the top.
6. Bake for about 25-30 minutes, or until the casserole is bubbly and the cheese has melted.
7. Remove the casserole from the oven and let it sit for several minutes before serving.
Notes:
– To Store: Store the leftovers in an airtight container in the refrigerator for 3 to 4 days.
-To Freeze:The casserole freezes well both before and after baking. After assembling and/or baking, cover the baking dish with a lid or a layer of foil, then freeze for up to 1 month. Either thaw it overnight before reheating or bake it from frozen (just add an extra 5 to 10 minutes to the bake time).
