Loaded Cauliflower Casserole with Cheese and Bacon
Tender cauliflower florets in a rich homemade cheese sauce made with milk, cheddar cheese, and mozzarella. Topped with crispy bacon and a buttery cracker topping, baked until golden brown and bubbly!
Equipment
Ingredients
- 1 large head Cauliflower cut into florets
- 3-4 slices Uncooked bacon diced
- 2 tbsp Unsalted butter
- 1/4 cup All-purpose flour
- 1 tsp Kosher salt
- Fresh cracked black pepper to taste
- 1 tsp Garlic powder
- 1/2 tsp Onion powder
- 2 cups AE Dairy Whole or Reduced Fat Milk
- 8 oz. Sharp cheddar cheese shredded
- 8 oz. Mozzarella cheese shredded
For the cracker topping:
- 4 tbsp Unsalted butter melted
- 1 sleeve Ritz crackers about 30 crackers, crushed
Instructions
- Preheat oven to 350 degrees F. Grease a baking dish, set aside. Fill a large stock pot or Dutch oven with water and bring to a boil. Boil cauliflower florets for 5-7 minutes until they start to soften. Drain and set aside.1 large head Cauliflower
- Heat a large sauté pan over medium-high heat, add in the bacon pieces and cook until browned and crispy, 4-5 minutes. Remove bacon and set aside on a paper towel lined plate.3-4 slices Uncooked bacon
- Reduce the heat to medium and add in the butter, once melted sprinkle in the flour and whisk until combined. Let the mixture cook for 2-3 minutes, stirring often. Add in the seasonings.2 tbsp Unsalted butter, 1/4 cup All-purpose flour, 1 tsp Kosher salt, Fresh cracked black pepper, 1 tsp Garlic powder, 1/2 tsp Onion powder
- Reduce heat to low and gently mix in the milk, 1 cup at a time. Continue to whisk until the mixture begins to thicken. Sprinkle in the shredded cheese (set aside a handful to top the casserole with) and stir until melted completely.2 cups AE Dairy Whole or Reduced Fat Milk, 8 oz. Sharp cheddar cheese, 8 oz. Mozzarella cheese
- Add in the cooked cauliflower, fold to combine. Transfer to the greased baking dish. Top with the remaining cheese and bacon bits.
- In a mixing bowl combine the melted butter and crushed crackers. Evenly sprinkle the cracker mixture over the casserole.4 tbsp Unsalted butter, 1 sleeve Ritz crackers
- Bake at 350 for 20 minutes until golden brown and bubbly. Remove from the oven and serve immediately!
Notes
*If using an oven-safe pan you can cook and bake the cauliflower in the same pan.
*Fresh cauliflower is highly recommended, frozen has too much moisture.
Nutrition
Serving: 1servingCalories: 519kcalCarbohydrates: 18gProtein: 25gFat: 39gSaturated Fat: 22gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.5gCholesterol: 109mgSodium: 1048mgPotassium: 652mgFiber: 3gSugar: 7gVitamin A: 1093IUVitamin C: 68mgCalcium: 666mgIron: 1mg