If you're looking for the perfect comforting vegetable side dish, look no further than this Easy Cauliflower Casserole loaded with bacon and cheese. Made with 9 simple ingredients and 10 minutes of preparation, this decadent, fully loaded cheesy cauliflower bake is sure to please everyone at the table!Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.
OptionalGarnishes:Grated Parmesan and finely chopped Parsley
Instructions
Cook cauliflower: Add 1-inch of water to a large pot. Bring the water to a boil. Place the cauliflower florets in a steamer basket and insert the basket into the pot. Cover the pot, reduce the heat to medium and steam until the cauliflower is tender-crisp, about 5-8 minutes. Drain the cauliflower and transfer it to a clean work surface lined with paper towels. Gently pat the cauliflower dry and set aside to cool.
Preheat oven to 350-degrees F. Spray an 9x9 or 8x10-inch baking dish with non-stick cooking spray.
Mix flavoring ingredients and binders: In a large mixing bowl, combine the condensed soup, mayonnaise, eggs, garlic powder, paprika and cayenne. Season with ½ teaspoon of salt and heaping ¼ teaspoon of pepper. Whisk until thick, creamy, and well combined.
Add remaining ingredients: Add the steamed cauliflower, 1 cup of cheddar (4 ounces), all the gruyere, ¼ cup of bacon, and all the parsley. Gently mix well to combine.
Add everything to the casserole dish: Transfer the cauliflower mixture to the prepared baking dish. Next, load the top of the cauliflower casserole with the remaining ½ cup of cheddar.
Bake: Transfer the loaded cauliflower casserole to the preheated oven and bake for 40 minutes.
Add onions + remaining bacon: Remove the casserole from the oven and top with the remaining bacon and all the crispy onions. Return to oven and bake for an additional 5 minutes, or until the casserole is bubbly and golden brown on top.
Cool slightly: Remove the hot cauliflower bake from the oven and place on a wire cooling rack. Set the casserole aside and let you cool for 5-10 minutes before digging in and serving.
Garnish and serve: Garnish the top of your casserole with grated parmesan and chopped fresh parsley, if using. Serve and enjoy while warm!
Notes
Cauliflower: You can use fresh or frozen cauliflower in this recipe; however, for the best results I recommend fresh! To use frozen florets: there is no need to thaw the cauliflower first. Simply boil the frozen florets in salted water for 3-5 minutes, or until almost tender. Drain the florets and pat them thoroughly dry before using them in the casserole. (Note: When using frozen cauliflower, it’s imperative you thoroughly dry it after cooking to prevent the casserole from becoming watery!)
Cooking fresh cauliflower: The fresh cauliflower needs to be cooked until tender-crisp before preparing this casserole. You can cook the cauliflower florets by steaming, roasting, or boiling them.
Soup: While I prefer the pairing of cream of celery with cauliflower, you can use any condensed soup you love, such as mushroom, chicken or even cheese!
Nutritional information is an estimate based upon 10 servings. Exact information will depend upon the brands of ingredients and precise measurements used.