Description
A decadent, comforting side dish that delivers all the savory flavors of a loaded baked potato with a lighter, vegetable-forward base. Tender cauliflower is blended into a rich, velvety cheese sauce and baked until golden and bubbly.
Ingredients
- 2 lbs cauliflower florets (bite-size)
- 8 oz cream cheese (softened)
- 1/2 cup sour cream
- 1 1/2 cups sharp cheddar (shredded)
- 1 1/2 cups Monterey Jack (shredded)
- 1/4 cup fresh chives (chopped)
- 1 tsp garlic powder, 1/2 tsp onion powder
- Kosher salt and black pepper to taste
Instructions
Steam: Steam cauliflower until fork-tender (about 10 mins). Crucial: Drain thoroughly and pat dry with paper towels to prevent a watery sauce.
Mix: Preheat oven to 425°F. Whisk softened cream cheese, sour cream, shredded cheeses, garlic powder, and onion powder until smooth.
Combine: Gently fold the dry cauliflower and most of the chives into the cheese mixture. Season to taste.
Bake: Spread into a greased 9×13 pan. Bake for 20–25 mins until bubbling and golden. Garnish with remaining chives.
Notes
Drain Well: Cauliflower is highly aqueous. Patting the florets dry after steaming is the secret to a professional-quality, thick cheese sauce.
Cheese Quality: Shred from a block for the best melt; pre-shredded cheese contains anti-clumping starches that can make the sauce feel grainy.
Main Course Variation: Turn this into a full meal by stirring in 1/2 cup of cooked bacon crumbles or diced smoked turkey before baking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Steaming / Baking
- Cuisine: American Comfort
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4
- Sodium: 410
- Fat: 26
- Saturated Fat: 16
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 9
- Fiber: 3
- Protein: 14
- Cholesterol: 75
Keywords: loaded cauliflower casserole, cheesy cauliflower bake, cauliflower side dish, keto potato substitute, low carb comfort food