kim’s loaded cauliflower casserole
Posted: February 25, 2019 Filed under: casseroles and one-dish meals, sides | Tags: bacon, cauliflower, cheddar cheese, chives, mayonnaise, sour cream Leave a comment
Cauliflower Power
This recipe comes to Betty’s Cook Nook via my Niece Kimberly.
Halloween 2018 proved to be the perfect time for Kim and her fiancé Chris to come for a visit. They were both on the keto diet, being just two months before their wedding date. Kim raved about this dish and was so excited to make and share it with us.
After tasting her loaded cauliflower casserole creation, we understood why – we could each easily devour the entire casserole! This dish reminded me so much of loaded mashed potatoes, but it’s low in carbs, the hallmark of the ketogenic diet. And it only calls for six ingredients!
I’m parking this recipe here at my Mom “Betty’s” Cook Nook because it’s a family favorite and Mom would wholeheartedly approve! Plus, now I know where to turn whenever I get a hankering for bacon, cheese, sour cream, and mayo delight.
i. Time
Total prep: About 45 minutes.
ii. Ingredients
6-8 strips | bacon, cooked and crumbled
1 large head (about 6 cups) | cauliflower, cut up into bite-sized pieces
2 cups | sharp cheddar cheese, grated
6 tablespoons | fresh chives, chopped
½ cup | mayonnaise
½ cup | sour cream
Ladies And Gentlemen – Start Your Engines! CHEESE!
iii. What to do
1. Cook your bacon as you like (skillet or oven). Drain off the grease and set the bacon aside to cool.
2. Add the cauliflower into a large pot, fill it with water, and bring it to a boil over medium-high heat. Reduce the heat and simmer uncovered for 8-10 minutes. Drain the cauliflower and set it aside to cool.
3. Preheat your oven to 425°F. Now’s a good time to crumble your bacon.
4. Combine 1 cup of cheddar cheese, ½ of the crumbled bacon, ½ of the chives, all the mayonnaise, sour cream, and the cauliflower. Mix well.
5. Transfer the mixture into a casserole dish and sprinkle the rest of the cheese and bacon on top.
6. Place the casserole into the oven and bake it for 15-20 minutes, until the cheese is melted.
7. Remove from the oven, sprinkle the reminder of the chives on top and serve.
Serves: One to a few, depending on your ability to resist deliciousness.
Betty’s Son
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook
Kimberly ❤ Forever Loved
baked swiss cauliflower
Posted: August 28, 2014 Filed under: sides | Tags: bread crumbs, butter, cauliflower, egg yolks, half and half, nutmeg, pepper, salt, swiss cheese Leave a comment
Move Over, Green Bean Casserole…
…there’s a hot, new dish in town and it’s this Baked Swiss Cauliflower recipe!
Before reading the ingredients for this dish I had serious self doubt about how many spoonfuls of this stuff would make it past my proverbial piehole. One plate later and I was ready for a refill.
And s t r e t c h pants!
Beth Calkins of Nashville, Tennessee – I don’t know anything about your life outside this recipe but it must have been a kinder, gentler place where sweet, sweet swiss cauliflower rained from the heavens!
Lucky for me my Mom could read between the lines; she knew that anything with cheese and butter becomes a fast, fond feeding moment destined to be recreated.
Ding! Ding! Ding! This just in – come Thanksgiving 2014 this Baked Swiss Cauliflower recipe has secured a guaranteed place at our Thanksgiving table.
Foodie Tips ~
♥ New to Betty’s Cook Nook? “Butter” is shorthand for “Falfurrias Brand Butter.” It’s what my Grandmother “Nanny” loved near and dear, so it’s naturally the only butter allowed past the threshold.
♥ Don’t discard the 3 egg whites (below)! I made an egg white omelette the morning after I made this dish and I became a better person because of it. Whoops. Did I say better? I meant butter … and cheese! They both made my egg white omelette their new BFF, along with some chopped green onions. Just sayin’.
i. ingredients
1 | large head of cauliflower
½ cup | bread crumbs
2 ¾ cups | swiss cheese, shredded
1 ½ cups | half and half
3 | egg yolks, beaten
¼ teaspoon | ground nutmeg
½ teaspoon | salt
¼ teaspoon | fresh cracked pepper
¼ cup | melted falfurrias brand butter
ii. what to do
0. Preheat oven to 350°F.
1. Wash the cauliflower and discard the green leaves. Break cauliflower into flowerets and place in a medium-sized pot.
2. Cook, covered, 10 minutes in a small amount of boiling salted water. Drain.
3. Place the cooked cauliflower in a buttered 1 ½-quart shallow baking dish. Combine the remaining ingredients – except the butter – and pour over the cauliflower. Drizzle the melter butter over top.
4. Bake for 15-20 minutes or until the top is golden brown.
Yields about 6 servings.
Here’s a scan of Mom’s original recipe!
Betty's Cook Nook 