Kyle’s Kitchen
Happy New Year!
If you thought I was going to start my food-related column with diety-type food, you’d be wrong.
Today it’s all about cauliflower casserole, and this one is so delicious. I have made this many times and it is super easy to make and super easy to change it up. You can change the meat, the cheeses, add jalapeños—whatever you like.
The recipe as written calls for bacon, and there’s nothing wrong with that. In fact, it is delicious with bacon. But I have changed the meat up and they’ve all been good.
I once used some smoked sausage with jalapeños and cheese in it. Oh my, was that ever good! Another time I used ham, once with some tasty leftover brisket. So the recipe is very versatile.
And since you’re frying the bacon anyway, why not sauté some onions and garlic in the bacon fat and throw that in? Maybe some bell peppers?
How about keeping the bacon but sautéing spinach, mushrooms and onions, and use Swiss cheese instead?
I recommend cooking it the first time as written. Then your creative kitchen juices will start to flow with changes you can make next time.
I’m not much of a measurer and that’s another reason this is a good recipe. I just use the measurements as a guide. I add as much of the ingredients as I think looks good, or until I hear my mother telepathically telling me, “that’s probably enough cheese, Kyle.” As if there were such a thing as too much cheese.
Loaded Cauliflower
Casserole
2 lbs. cauliflower florets
8 oz. shredded sharp cheddar cheese, divided
8 oz. shredded Monterey Jack cheese, divided
8 oz. block cream cheese, softened
2 bunches green onions, sliced (1-1/2 cups)
6 slices bacon, cooked and crumbled
1 clove garlic, grated
Salt and pepper to taste
1/4 cup heavy cream
Preheat oven to 350 degrees. Steam cauliflower florets until tender.
While cauliflower steams, cream together 6 oz. of the shredded cheddar, 6 oz. of the Monterey Jack, and softened cream cheese. Stir in sliced green onions, crumbled bacon, and garlic. Set aside.
Drain steamed cauliflower and add to cheese mixture. Add cream and stir cauliflower and cheese mixture together. Taste for seasoning, and add as necessary.
If you want a finer texture, give a few mashes with the potato masher.
Pour into a 2-3 quart casserole and sprinkle on remaining cheddar and Monterey Jack cheese. Cover dish with foil and bake for 25 minutes; remove foil and continue to bake until cheese is brown and bubbly.
The Super Bowl is coming up on Feb. 2. Send me some recipes for your favorite things to eat while watching the game!
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