jamie Beecham Recipe

JAMIE'S LOADED CAULIFLOWER

By jamie Beecham jamie4cakes


Rating:
Prep Time:
Cook Time:
Method:
Bake
Comments:

This is such a good dish to make and eat. It is just like my loaded potatoes only made with cauliflower.

Blue Ribbon Recipe

Notes from the Test Kitchen:
This is one good, creamy casserole.  Of course when you add bacon everything is always better. I just loved how all the flavors work so well together. Making this one again soon.

Ingredients

large head of cauliflower
1 stick
butter
2 Tbsp
olive oil, extra virgin
1
vildilia onion
1
small pack of slice fresh mushrooms
2
garlic cloves grated
1 tsp
italian seasoning
salt and pepper to taste
4
slice of bacon
3 c
finely sheredded colby and monterey jack cheese
1 Tbsp
chives
1 c
heavy cream
1 c
sour cream, fat-free
2 Tbsp
flour
HEALTHY RECIPE
1 stick
light butter
4
slices of turkey bacon
3 c
low fat cheese
1 c
fat free can milk
1 c
fat free sour cream
add all the other ingredients

Directions Step-By-Step

1
In large pot start water seasoned with salt. Let come to a boil.
Clean the cauliflower and place in the pot whole after remove the stem. It will take approximately 15 minutes to come to tender.
2
In skillet heat the olive oil. Place the slice mushrooms and chopped onion in the pan. Grate the garlic into the pan and add the Italian seasoning and salt and pepper to taste.
Cook till tender.
3
Drain the cauliflower in a colander. Cut the core out and place the cauliflower into a large mixing bowl.
Add sour cream, 2 cups of cheese, the veggies in the skillet.
4
In a suace pan melt the butter add the 2 tbsp of flour and stir like a paste add in the cup of heavy cream. Thicken and add to the cauliflower.
5
Pour into a caserole dish add one cup of cheese on top. Crumble 4 slices of bacon on top and the chives.
6
Bake in a 350°F oven until the cheese has melted and bubbling. About 10 minutes or a little more.
This is very creamy and if you want it firm bake a little first then add the cheese and bacon and chives let melt.

About this Recipe

Course/Dish: Vegetables, Side Casseroles
Main Ingredient: Vegetable
Regional Style: American
Collection: Festive Feasts
Other Tags: Quick & Easy, Healthy

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142 Comments

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HILARY PAPPAN HILARYP
Apr 23, 2014
I made this for my husband. he loved it!!! I made it for our family get together. they loved it too!!
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jamie Beecham jamie4cakes
Mar 21, 2014
Thank you so much Pat Padden I am so glad you all enjoyed this recipe. It is a great recipe for those that are on carb diets like those that cannot tolerate potatoe. The cauliflower gives to us that feeling we are not being cheated not having mashed potatoes and other potatoe type casseroles.
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Pat Padden jerseyscribbler
Mar 21, 2014
I made this recipe two weekends ago, and wow! It was wonderful. Saved it, shared it - and shared helpings of what I'd made with my landlord and a friend with a vegetable-phobic two-year old. The kid loved it!
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jamie Beecham jamie4cakes
Mar 3, 2014
Oh Stephanie so happy you like this recipe and Andrea thank you too. Yes it is a large casserole but really depends on the size of your cauliflower sometimes I have to cook two depending how small they come. Glad you both were able to use a substiute for the cream and yes love the alternative for those that have to watch the weight and carbs.

Thank you Carol and yes JoAnn I put it in the mixer along with the sour cream and other ingredients listed and whip like mashed potatoes then add the ingredients that I saute' and pour into the dish .
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Carol Harpel Kitzer
Mar 3, 2014
JoAnn -- Go to page 21 - Jamie explains the process there.
Kitzer