Loaded Cauliflower Casserole is easy to make, creamy, cheesy, and loaded with flavor! This is a great weeknight side dish and a tasty way to get more veggies!
Preheat oven to 375 degrees. Grease a large baking dish or skillet and set aside.
Cook the bacon in a large skillet over medium-high heat until crisp, drain on a paper towel lined plate and set aside.
Meanwhile, heat a large pot of water to boiling. Once boiling, add the cauliflower florets and boil for 10-15 minutes until very tender.
Drain the cauliflower well and return to the pot.
Use a hand (immersion) blender to blend the cauliflower until smooth. If you do not have a hand blender, use a standard blender or food processor.
Blend in the sour cream, milk, butter, garlic powder, and onion powder. Then, stir in 1/2 cup of the cheese, 1/2 of the bacon, and 1/2 of the green onions.
Pour the cauliflower mixture into the prepared pan. Top with remaining cheese and bake in preheated oven for 5-8 minutes until cheese is melted.
Garnish with remaining bacon and green onions as desired.
Leftovers can be stored in the refrigerator for up to 3 days.
Notes
NOTE: To save time you can use pre-cut cauliflower from the produce section of your store. Or, you can use frozen cauliflower that has been steamed. You will need to have about 7-8 cups of cauliflower florets total for this recipe.