Description

This creamy and cheesy Cauliflower Casserole is a comforting and flavorful side dish perfect for any meal. Blanched cauliflower florets are mixed with cream cheese, half-and-half, and mozzarella, then topped with crispy bacon and baked until bubbly and golden. Easy to prepare and rich in texture, this casserole is an excellent way to enjoy cauliflower with a delicious cheesy twist.

Ingredients

Scale

Cauliflower

2 large cauliflower heads, cut into small florets

Dairy

8 oz cream cheese, softened
½ cup half-and-half cream
2 cups mozzarella cheese, shredded (save some for topping)

Seasonings

½ tsp garlic powder
½ tsp onion powder
Salt and freshly ground black pepper, to taste

Toppings

5 slices crispy cooked bacon, chopped
Fresh parsley, chopped

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Instructions

Preheat the oven: Adjust the oven rack to the middle position and preheat the oven to 425°F.
Steam the cauliflower: Fill a large pot with about 2 cups of water and place a steamer basket inside. Bring the water to a boil. Meanwhile, cut the cauliflower heads into small florets and remove the stems. Place the cauliflower florets into the steamer basket, cover the pot, and steam for 5 minutes until slightly tender but retaining some bite.
Prepare the cheese mixture: In a large mixing bowl, combine the softened cream cheese, half-and-half cream, shredded mozzarella (reserve some for topping), garlic powder, onion powder, salt, and freshly ground black pepper. Mix until all ingredients are well blended into a smooth mixture.
Combine cauliflower and cheese: Transfer the hot steamed cauliflower florets into the cheese mixture bowl. The heat from the cauliflower will help melt the cheeses, incorporating into a creamy sauce.
Assemble the casserole: Lightly oil a casserole dish and spoon the cauliflower and cheese mixture evenly into it. Sprinkle the remaining shredded mozzarella cheese and chopped crispy bacon evenly on top.
Bake the casserole: Bake uncovered in the preheated oven for 10 minutes or until the cheese is thoroughly melted and bubbly.
Optional broiling: For a browned top, switch on the broiler to high for the last 3 minutes of cooking. Watch carefully to avoid burning.
Garnish and serve: Remove the casserole from the oven, sprinkle freshly chopped parsley on top, and serve warm.

Notes

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Skip the bacon or use plant-based bacon to make this casserole vegetarian.
Add fresh herbs such as thyme or rosemary for extra flavor if desired.
Shred your own cheese for smoother melting and better texture.
Storage: Wrap leftover casserole tightly and refrigerate for up to 4 days.
Reheating: Reheat in the oven at 350°F, covered with foil, until heated through.
Freezing: Wrap tightly and freeze for up to 3 months.