Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 12 servings

Nutritional Information

Per Serving: 

150 calories; protein 7.9g; carbohydrates 7.6g; dietary fiber 2.5g; sugars 3g; fat 10.5g; saturated fat 5.5g; cholesterol 30.1mg


2 lbs. Fresh cauliflower florets

8 oz. shredded sharp cheddar cheese, divided

8 oz. shredded Monterrey Jack cheese, divided

8 oz. block cream cheese, softened

4 tbsp heavy cream

1½ cups green onions, sliced

6 slices of bacon, cooked and crumbled

1 clove of garlic, minced

½ tsp. Salt

Freshly ground black pepper

How to Prepare

Step 1:

Preheat your oven to 350°F.

Step 2:

Steam cauliflower florets until they become tender.

Step 3:

Cream together 6 oz. of the shredded cheddar, 6 oz. of the Monterrey Jack, all of the cream cheese, and heavy cream. Stir in sliced green onions, chopped bacon, and garlic into the cheese mixture, then set it aside.

Step 4:

Drain the steamed cauliflower florets and add them to the cheese mixture. Stir cauliflower and cheese mixture together. Add salt and pepper to taste.

Step 5:

Pour the mix from step 4 into a 3-quart casserole dish. Sprinkle the remaining 2oz of cheddar and Monterrey Jack cheeses on top of the mix, then cover the dish with foil.

Step 6

Bake the casserole for 25 minutes with the foil on. Remove the foil, then continue to bake until the cheese is bubbly. Take out from the oven and serve hot.