Servings
Font
Back
Cheesy Loaded Cauliflower Casserole
4.9 from 16 votes

Cheesy Loaded Cauliflower Casserole

This rich and cheesy loaded cauliflower casserole is an indulgent Thanksgiving side dish with plenty of flair.

Prep Time
5 mins
Cook Time
50 mins
Total Time
55 mins
Servings: 6 about ¾ cup each
Calories: 41813 kcal
Course: Side Dish, Dinner
Cuisine: American

Ingredients

  • 4 oz. Bacon $1.63, Appleton Farms brand, hickory smoked
  • 1 head cauliflower $2.29
  • 3 Tbsp butter 0.42, Countryside Creamery brand, salted
  • 3 Tbsp all-purpose flour $0.03, Baker's Corner brand
  • 2 cups whole milk $0.75, Simply Nature organic brand
  • 1/4 tsp salt $0.02
  • 1/4 tsp garlic powder $0.02, Simply Nature organic brand
  • 1/4 tsp black pepper $0.02, Stonemill brand
  • 6 oz. cheddar cheese $3.16, shredded, Emporium Selection vintage
  • 2 oz. cheddar cheese $0.42, shredded, Happy Farms mild
  • 1/4 cup fried onion $0.16, Chef's Cupboard brand, French fried
  • 2 green onion $0.11, sliced

Instructions

    Cup of Yum
  1. Cook the bacon in a skillet over medium heat until brown and crisp. Use a slotted spoon to remove the bacon from the grease in the pan and let it drain on a paper towel lined plate while you prepare the rest of the dish.
  2. Preheat the oven to 350ºF. Remove the leaves and stem from the cauliflower, then cut it into small florets. Add the cauliflower florets to a pot and cover with water. Place a lid on the pot and bring it to a boil over high heat. Let the cauliflower boil for about 5 minutes, or until it is fork tender. Drain the cauliflower well in a colander.
  3. While the cauliflower is draining, prepare the cheese sauce. Add the butter and flour to a sauce pot. Melt the butter over medium heat, then continue to cook and stir the flour and butter for about two minutes more.
  4. Whisk the milk into the flour and butter until it is fully dissolved, and no lumps remain. Continue to heat and stir over medium until the milk reaches a gentle simmer, at which point it will thicken to the consistency of heavy cream.
  5. Season the white sauce with garlic powder, salt, and pepper. Remove the sauce from the heat, then begin adding the shredded vintage cheddar, one handful at a time, making sure it has fully melted in before adding the next handful. If the sauce becomes too cold to melt the cheese, place it over low heat only until all the cheese has melted into the sauce.
  6. Place the boiled and drained cauliflower in a 2-quart casserole dish. Pour the cheese sauce over the cauliflower, making sure it is fully covered. Top with the remaining 2 oz. shredded mild cheddar and the French Fried onions.
  7. Bake the cauliflower for only ten minutes, then switch the oven from bake to broil and broil for 3-5 minutes, or just until the top is slightly browned (broiling is optional). Do not over bake the casserole, or the cheese sauce will split.
  8. Remove the casserole from the oven and top with the cooked bacon and sliced green onions. Serve hot.

Nutrition Information

Serving 0.75cup Calories 418.13kcal (21%) Carbohydrates 16.67g (6%) Protein 21.08g (42%) Fat 30.43g (47%) Sodium 962.32mg (40%) Fiber 2.68g (11%)

Nutrition Facts

Serving: 6 about ¾ cup each

Amount Per Serving

Calories 41813

% Daily Value*

Serving 0.75cup
Calories 418.13kcal 21%
Carbohydrates 16.67g 6%
Protein 21.08g 42%
Fat 30.43g 47%
Sodium 962.32mg 40%
Fiber 2.68g 11%

* Percent Daily Values are based on a 2,000 calorie diet.