Best Loaded Cauliflower Recipes

LOADED CAULIFLOWER CASSEROLE

Steps:

• Preheat oven to 425 degrees F.
• Cook the bacon in a medium nonstick skillet over medium heat, stirring occasionally, until brown and crispy, 6 to 7 minutes. Transfer to a paper towel-lined plate. Reserve 2 tablespoons of the bacon drippings.
• Put the cauliflower florets in a 3-quart casserole dish. Toss with the reserved 2 tablespoons bacon drippings, 3/4 teaspoon salt and 1/2 teaspoon pepper. Roast until the florets are soft and begin to brown, about 30 minutes.
• Meanwhile, mix together the cream cheese and 1 cup of the Cheddar in a medium bowl until well combined. Dollop over the cauliflower, then sprinkle with the remaining 1 cup Cheddar and bake until the cauliflower is tender when poked with a knife and the Cheddar is melted and bubbly, 5 to 7 minutes more.
• Dollop the sour cream evenly over the casserole and sprinkle with the scallions and reserved bacon pieces.

LOADED CHEESY CAULIFLOWER

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower; cover, and steam until tender, 8 to 10 minutes. Drain and let cool 10 minutes.
• Combine mozzarella cheese, sour cream, mayonnaise, 1/2 the bacon bits, and chives in a large bowl. Add cauliflower; mix well. Pour mixture into a baking dish. Sprinkle remaining bacon bits and Cheddar cheese on top.
• Bake in the preheated oven until cheese is melted and golden brown, 15 to 20 minutes.

LOADED CAULIFLOWER

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until very tender, 15 to 20 minutes. Transfer cauliflower to a bowl, mash, and strain excess water.
• Mix cauliflower, sour cream, Cheddar cheese, ranch dressing mix, onion powder, and garlic powder together in a 9-inch baking dish; top with butter.
• Bake in the preheated oven until bubbling, 30 to 45 minutes.

LOADED CAULIFLOWER CASSEROLE

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13-inch baking dish.
• Place turkey bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels and crumble.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, 15 to 20 minutes.
• Combine sour cream, mayonnaise, garlic, salt, and black pepper in a large bowl; add cauliflower, 1/2 of the bacon, 1 cup Colby-Monterey Jack cheese, mushrooms, and 3 tablespoons chives and mix well. Transfer mixture to the prepared baking dish and top with remaining bacon and cheese.
• Bake in the preheated oven until bubbling and cheese is melted, about 20 minutes. Sprinkle remaining chives over casserole.

LOADED SUMMER CAULIFLOWER SALAD RECIPE BY TASTY

Steps:

• Preheat oven to 400ºF.
• In a bowl, toss cauliflower with olive oil, salt, and pepper. Spread in an even layer on a parchment-lined baking sheet. Roast for 20-25 minutes, stirring halfway through, until edges of the cauliflower start to brown and florets are tender. Remove from oven, let cool for a few minutes, then transfer to a large bowl.
• Slice hard-boiled eggs in half, then slice each half into 4 pieces. Roughly chop the bacon slices. Add the eggs and bacon to the bowl, along with cheddar cheese and scallions.
• In a separate bowl, whisk dressing ingredients together until smooth. Pour dressing over cauliflower and toss to coat everything well. Garnish with extra sliced scallions before serving.
• Enjoy!

KETO SHEET PAN CHICKEN AND LOADED CAULIFLOWER

Steps:

• Preheat the oven to 450 degrees F. Line a rimmed baking sheet with parchment paper.
• Place the chicken thighs, olive oil, thyme, 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper and paprika in a medium bowl and toss to coat evenly. Set aside to marinate for 30 minutes.
• If necessary, remove the outer leaves from the head of cauliflower, then cut it into quarters, leaving the inner stem intact so that the florets do not separate.
• Put the chicken thighs skin-side up on one side of the baking sheet, spacing them evenly. Drizzle any leftover marinade over the chicken. Put the cauliflower on the other side of the baking sheet, with one cut-side down. Brush each cauliflower piece with melted butter and sprinkle evenly with 1/2 teaspoon salt.
• Put the bacon on the edge of the baking sheet and bake until browned and crisp, 15 to 17 minutes. Remove the bacon to a paper towel-lined plate. Return the baking sheet to the oven until the chicken is cooked through and an instant-read thermometer registers 165 degrees F when inserted into the thickest part not touching the bone, 25 to 30 minutes more. The cauliflower should be lightly browned and cooked through.
• When the bacon is cool enough to handle, roughly chop it.
• Before removing the baking sheet from the oven, carefully lay a slice of Cheddar on each cauliflower piece and return to the oven until melted, about 1 minute.
• For serving, top each cauliflower with 1 tablespoon sour cream and a sprinkle of the bacon and chives.

FULLY LOADED CAULIFLOWER SALAD

Steps:

• Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. When cool, crumble into bacon bits.
• Preheat an oven to 400 degrees F (200 degrees C). Line a baking sheet with foil.
• Combine the cauliflower, olive oil, garlic, salt, and black pepper in large bowl. Spread the cauliflower on the foil-lined baking sheet, and roast in the preheated oven until the cauliflower is lightly browned, about 15 to 20 minutes. Cool.
• Place the cooled roasted cauliflower, sour cream, and mayonnaise in a large bowl; stir. Fold in the shredded Cheddar cheese, bacon bits, green onion, chives, pepper sauce, and paprika. Adjust salt and black pepper. Refrigerate for 1 to 2 hours before serving.

LOADED CAULIFLOWER (AS SEEN ON FACEBOOK)

Steps:

• Preheat oven to 425.
• In a large pot boil water and cook cauliflower for 8-10 minutes, drain and let cool.
• In a large bowl combine sour cream, mayonaise, 1/2 of crumbled bacon, 3 TBS chives, 1 cup cheese, mushrooms and caulflower, mix well.
• Place mixture in baking dish and cover with remaining 1 cup of cheese and bacon.
• Bake for 15-20 minutes until cheese is melted. Top with remaining chives and serve.

LOADED BAKED CAULIFLOWER

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Bring a pot of water to a rolling boil. Add cauliflower and boil until fork-tender, 5 to 10 minutes. Drain.
• Add sour cream, butter, salt, and pepper to the cauliflower. Mash to desired texture, adding more sour cream for a creamier consistency.
• Transfer cauliflower mixture to an 8-inch baking dish. Top with Cheddar cheese and bacon bits.
• Bake in the preheated oven until cheese is melted and bubbly, 10 to 15 minutes. Sprinkle with chives and serve.

LOADED MEDITERRANEAN CAULIFLOWER FRIES

Steps:

• For the loaded fries: Preheat the oven to 425 degrees F. Put a baking sheet in the oven for 10 minutes to heat up.
• Toss the frozen cauliflower fries with 1 tablespoon of the za'atar and season with salt and pepper. Place on the hot baking sheet and bake until crispy and hot, 13 to 15 minutes depending on your oven.
• While the fries are cooking, in a medium bowl, combine the parsley, onion, olives, olive oil, pepperoncini, cucumber and the remaining 1 1/2 teaspoons za'atar. Season with pepper (the olives are salty).
• For the yogurt sauce: Combine the yogurt, mint, capers, coriander, lemon zest and juice and some hot sauce in a small mixing bowl. You may add more or less lemon juice depending on how thick your yogurt is, or how tart you would like your sauce. Season with salt and pepper.
• To finish, spread the yogurt sauce on the bottom of a plate. Place the crispy fries on top of the sauce. Top with the cucumber-olive salad and finish with the crumbled feta.

LOW-CARB LOADED BAKED CAULIFLOWER

Steps:

• 1. Steam cauliflower florets in about 1/2 inch of water in a covered dish in the microwave about 6 minutes or until slightly tender. Preheat oven to 350 degrees.
• 2. While cauliflower steams, melt butter over medium heat in a heavy-bottomed 2-quart saucepot. Lightly saute onion for 1-2 minutes, until soft.
• 3. Slowly pour in 1 cup heavy whipping cream.
• 4. Add Dijon mustard, stirring the mixture well. Reduce heat if necessary to prevent scorching.
• 5. Stir in 2 cups shredded cheddar, stirring until melted and smooth. Remove from heat.
• 6. Stir in bacon pieces, salt, and pepper.
• 7. Drain cauliflower. Add cauliflower and stir to coat.
• 8. Pour into a buttered or olive-oil coated 2-quart casserole dish.
• 9. Dust the top with crushed pork rinds. (No need to butter the pork rinds as their natural oils will brown and crisp them nicely.)
• 10. Bake for 15-20 minutes, until bubbly. If the top begins to over-brown, you may cover it loosely with aluminum foil.
• 11. If desired, garnish with chopped scallions (green onions). Serve hot.

LOADED CAULIFLOWER CASSEROLE

Steps:

• 1. Steam cauliflower until fork tender; approximately 10 minutes. Drain well in colander.
• 2. Preheat oven to 425 degrees. Grease 9 x 13 inch baking dish.
• 3. In a large bowl combine cream cheese, sour cream, cheddar cheese, Monterey Jack, garlic powder and onion powder. Mix until creamy and smooth. Gently stir in cauliflower, 1/2 of the bacon and chives. Season with salt and pepper to taste.
• 4. Spoon into a casserole dish and top with remaining bacon. Bake uncovered for 20-25 minutes or until the cheese is melted.
• 5. Top with remaining chives and serve.

LOADED CAULIFLOWER SQUARES RECIPE BY TASTY

Steps:

• Microwave the cauliflower for 3 to 5 minutes. Drain excess liquid.
• Mix together the cauliflower rice, bacon, mozzarella, spinach, and eggs.
• Place on a parchment paper-lined baking sheet and form a large rectangle.
• Bake at 400°F (200°C) until golden brown.
• Cut into 6 servings.
• Enjoy!

LOADED CAULIFLOWER - AND IT'S LOW CARB!!

Steps:

• 1. Preheat oven to 425°
• 2. In a large pot, boil water and cook Cauliflower for 8 - 10 minutes. Drain and let cool.
• 3. In a large bowl, combine sour cream, mayo, 1/2 of crumbled bacon, 3 tsp chives, 1 cup of cheese, mushrooms and cauliflower and mix well.
• 4. Place in baking dish and cover with remaining 1 cup of cheese and rest of bacon crumbles.
• 5. Bake for 15-20 minutes until cheese is melted. Top with remaining 3 tsp chives and serve. ENJOY!!!!

LOADED CAULIFLOWER

Steps:

• 1. Preheat oven to 400F.
• 2. Cook bacon in oven on a rack over a pan for 20 minutes until crisp.
• 3. While bacon is cooking, steam cauliflower and mushrooms until tender - about 10 minutes.
• 4. Remove bacon from oven, and chop into bite size pieces.
• 5. Turn oven up to 425F.
• 6. In a bowl, combine cauliflower, mushrooms, mayo, sour cream, half the chives, half the cheese, and half the bacon. Toss gently until well combined.
• 7. Spray a casserole dish with cooking spray.
• 8. Spread cauliflower mixture evenly, and top with remaining cheese, chives, and bacon.
• 9. Bake at 425F until cheese is melted - about 15-20 minutes.

LOADED CAULIFLOWER CASSEROLE

Steps:

• Preheat oven to 425 degrees F.
• Cook the bacon in a medium nonstick skillet over medium heat, stirring occasionally, until brown and crispy, 6 to 7 minutes. Transfer to a paper towel-lined plate. Reserve 2 tablespoons of the bacon drippings.
• Put the cauliflower florets in a 3-quart casserole dish. Toss with the reserved 2 tablespoons bacon drippings, 3/4 teaspoon salt and 1/2 teaspoon pepper. Roast until the florets are soft and begin to brown, about 30 minutes.
• Meanwhile, mix together the cream cheese and 1 cup of the Cheddar in a medium bowl until well combined. Dollop over the cauliflower, then sprinkle with the remaining 1 cup Cheddar and bake until the cauliflower is tender when poked with a knife and the Cheddar is melted and bubbly, 5 to 7 minutes more.
• Dollop the sour cream evenly over the casserole and sprinkle with the scallions and reserved bacon pieces.

LOADED CREAM OF CAULIFLOWER SOUP

Steps:

• Preheat oven to 375°F.
• Cut cauliflower in half. Put on baking sheet and cover with tin foil. Bake for approximately 1/2 hour or until tender.
• Once cooked, place cauliflower in large bowl and add cream cheese. Mash together.
• In frying pan add bacon, onion and garlic. Fry until bacon is crisp, then add mixture to cauliflower mixture. Blend and set aside.
• In soup pot, melt butter. Add cornstarch and mix, then add cream slowly so the cornstarch and butter dissolves. Then add both stocks. Stir until soup thickens a bit, then add wine and green onions.
• Once combined, add cauliflower mixture and turn heat to medium low and stir.
• Heat through, stirring occasionally.

LOADED CAULIFLOWER MASH

Steps:

• Heat Green Giant® Cheddar & Bacon Mashed Cauliflower according to package directions.
• Stir sour cream into Green Giant® Cheddar & Bacon Mashed Cauliflower.
• Sprinkle with green onions.

LOADED CAULIFLOWER CASSEROLE

Steps:

• Cut out stem and core from cauliflower, and cut into small pieces. Cook in large pot of boiling salted water until cauliflower is tender, but not overly soft. Drain well and mash with potato masher, leaving some chunks. Mix in cream cheese, sour cream, most of the chives, Parmesan, and most of the crumbled bacon. Spread evenly in a small glass casserole dish. Sprinkle with cheddar cheese. Bake at 350 degrees for 30-35 minutes, or until hot and bubbly. Top with remaining chives and bacon

JAMIE'S LOADED CAULIFLOWER

Steps:

• In large pot start water seasoned with salt. Let come to a boil.
• Clean the cauliflower and place in the pot whole after removing the stem. It will take approximately 15 minutes to come to tender.
• In skillet heat the olive oil. Place the sliced 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.
• 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 and the veggies to the skillet.
• In a saucepan 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.
• Pour into a caserole dish add one cup of cheese on top. Crumble 4 slices of bacon on top and the chives.
• 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.