JAMIE'S LOADED CAULIFLOWER

jamie Beecham Recipe

By jamie Beecham jamie4cakes

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


Recipe Rating:
 14 Ratings
Prep Time:
Cook Time:
Cooking Method:
Bake

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

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.