Name: Loaded Cauliflower Casserole
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 8
Ingredients: 6 slices turkey bacon, or more to taste; 1 large head cauliflower, cut into florets; 0.5 cup sour cream; 0.5 cup mayonnaise; 1 clove garlic, minced; 0.5 teaspoon salt; 0.25 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

Cook Time: 45 minutes

Original recipe (1X) yields 8 servings

Ingredients

6 slices turkey bacon, or more to taste
1 large head cauliflower, cut into florets
cup sour cream
cup mayonnaise
1 clove garlic, minced
teaspoon salt
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

Step 1: Preheat the oven to 425F (220C). Grease a 9x13-inch baking dish.

Step 2: Place turkey bacon in a large skillet. Cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble them.

Step 3: Place a steamer insert into a saucepan and fill with water just below the bottom of the steamer. Bring the water to a boil. Add cauliflower, cover, and steam until tender, about 15 to 20 minutes.

Step 4: In a large bowl, combine sour cream, mayonnaise, garlic, salt, and black pepper. Add the steamed cauliflower, half of the crumbled bacon, 1 cup of shredded Colby-Monterey Jack cheese, chopped mushrooms, and 3 tablespoons of chives. Mix well to combine.

Step 5: Transfer the mixture to the prepared baking dish. Top with the remaining bacon and cheese.

Step 6: Bake in the preheated oven until bubbling and the cheese is melted, about 20 minutes.

Step 7: Remove from the oven and sprinkle the remaining 3 tablespoons of chives over the casserole before serving.