Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 12 servings
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
Preheat your oven to 350°F.
Steam cauliflower florets until they become tender.
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.
Drain the steamed cauliflower florets and add them to the cheese mixture. Stir cauliflower and cheese mixture together. Add salt and pepper to taste.
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.
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.