Wednesday, February 21, 2024


The Loaded Cauliflower Saucepan is steamed cauliflower combined with cream cheese, sour cream, spicy cheddar cheese, Monterey Jack, bacon and chives. Cauliflower has never tasted so good!


2 pounds of cauliflower florets cut into bite-sized pieces
1 box (8 oz.) softened cream cheese
1/2 cup sour cream
1 1/2 cups finely ground cheddar
1 1/2 cups finely grated Monterey Jack cheese
1 teaspoon garlic powder
1/2 teaspoon onion powder
6 slices of crispy cooked bacon, cut into large pieces
1/4 cup chopped fresh chives (reserve 1 tablespoon for the top)
Salt and pepper to taste


Steam the cauliflower until the fork is soft, about 10 minutes. Drain well in the strainer.
Preheat the oven to 425 degrees. Grease a 9 x 13-inch baking pan.
In a large bowl, combine cream cheese, sour cream, cheddar cheese, Monterey Jack, garlic powder, and onion powder. Mix until smooth and creamy. Gently add the cauliflower, half the bacon and chives. Season with salt and pepper to taste.
Place in a pan and cover with the rest of the bacon. Bake uncovered for 20-25 minutes or until the cheese melts. Cover with the rest of the chives and serve.

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