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
Ingredients
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.
