Loaded Cauliflower Casserole

Name: Loaded Cauliflower Casserole
Ingredients: 6 slices turkey bacon, or more to taste; 1 large head cauliflower, cut into florets; 1/2 cup sour cream; 1/2 cup mayonnaise; 1 clove garlic, minced; 1/2 teaspoon salt; 1/4 teaspoon ground black pepper; 2 cups shredded Colby-Monterey Jack cheese, divided; 1 (8 ounce) package baby bella mushrooms, roughly chopped; 6 tablespoons chopped fresh chives, divided

10 ingredients

5 steps

Ingredients

6 slices turkey bacon, or more to taste
1 large head cauliflower, cut into florets
1/2 cup sour cream
1/2 cup mayonnaise
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 cups shredded Colby-Monterey Jack cheese, divided
1 (8 ounce) package baby bella mushrooms, roughly chopped
6 tablespoons chopped fresh chives, divided

Directions

1

Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13-inch baking dish.
2

Place turkey bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels and crumble.
3

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, 15 to 20 minutes.
4

Combine sour cream, mayonnaise, garlic, salt, and black pepper in a large bowl; add cauliflower, 1/2 of the bacon, 1 cup Colby-Monterey Jack cheese, mushrooms, and 3 tablespoons chives and mix well. Transfer mixture to the prepared baking dish and top with remaining bacon and cheese.
5

Bake in the preheated oven until bubbling and cheese is melted, about 20 minutes. Sprinkle remaining chives over casserole.