Cooking with Michael (Myers) | Easy Loaded Cauliflower Casserole

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

bacon

🥗Healthier: turkey bacon

💰Cheaper: smoked sausage

Turkey bacon is lower in fat and calories.

cheddar cheese

🥗Healthier: reduced-fat cheddar

💰Cheaper: colby jack cheese

Reduced-fat cheddar lowers calories without sacrificing flavor.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt provides a similar tang with fewer calories.

Break up the cauliflower into smaller pieces.

Place the cauliflower in a steamer basket and steam on high for 15 minutes with the lid on.

Check if the cauliflower is done by stabbing it with a knife; it should go in easily.

Preheat the oven to 370°F (188°C).

Shred 1 cup of cheddar cheese and 1 cup of colby jack cheese (can use pre-shredded).

Chop 8 strips of precooked bacon into smaller pieces.

In a bowl, mix together 1/2 cup of sour cream, 1/2 cup of mayonnaise, 1 tablespoon of ranch seasoning, salt, and black pepper.

Once the cauliflower is steamed, break it into smaller pieces if needed and add the sour cream mixture to it.

Mix in the shredded cheddar cheese and some of the chopped bacon.

Transfer the mixture to a casserole dish (size not specified).

Mix in the remaining bacon and top with the colby jack cheese.

Sprinkle the rest of the bacon on top and cover with foil.

Bake in the preheated oven for 20 minutes.

After 15 minutes, check for cheesiness and bubbliness.

Let the casserole rest for about 10 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens