Hang on to your low carb-loving self. This cauliflower casserole with cheese is going to melt your heart and make you hog out. This is the most delicious side dish you’ll ever eat. Seriously, it’s that good!
What makes this cheesy cauliflower casserole award-winning? I’d love to say it’s just the roasting of the cauliflower, but it’s the gouda cheese that takes this up several levels.
The first time I made this recipe, I just diced the cauliflower, tossed all the ingredients together and what came out was a gross liquidy mush. Since I didn’t want to waste the money and time I put into making it, I decided to eat it. I mean, how bad could it be?
It wasn’t that bad, but it wasn’t that good either. I’m not sure why I didn’t attempt to roast the cauliflower first, especially since that’s my favorite way of eating it. It’s amazing how something so simple as cooking the cauliflower until it’s golden brown can make or break this recipe.
So make sure you don’t skip that step.
Once I got the recipe down, I started making this on a weekly basis. It’s seriously that good.
If you’re not into gouda cheese, you can omit it. I promise you; it’ll still be delicious!
Award Winning Cheesy Cauliflower Casserole
- 1 large head Cauliflower (cut into small florets)
- 2 tbsp Butter (melted)
- 2/3 cup Sour cream
- 1/4 cup Heavy cream
- 2 cloves Garlic minced
- 1 1/2 cup Cheddar cheese (shredded)
- 1 1/2 cup Gouda cheese (shredded)
- 6 tbsp bacon bits (cooked, divided)
- 1/4 cup Green onions (chopped, divided)
- Black pepper
- Preheat the oven to 450° degrees F (232° degrees C).
- In a large bowl, toss the cauliflower florets with butter. Season with sea salt and black pepper.
- Transfer the cauliflower to a small casserole dish in a single layer. Roast in the oven for 15-20 minutes, until crisp-tender and golden brown.
- Meanwhile, in the same bowl, whisk together the sour cream and heavy cream, until smooth. Stir in the minced garlic, half of the cheddar & gouda cheese, half of the bacon bits, and half of the green onions. If desired, season sauce with sea salt and black pepper.
- When the cauliflower is done roasting, take it out and leave the oven on. Add the cauliflower to the bowl and mix it with the sauce.
- Return the cauliflower mixture to the casserole dish. Top with remaining cheese and bacon bits.
- Bake for 5-10 minutes, until the cheese melts. Top with remaining green onions.
Made too much and have leftovers?
The proper way to store your leftovers
The best way to save your leftovers is to remove the casserole from the dish and place it in an airtight container. If you don’t eat it within 3 days, throw it out.
The proper way to reheat
Usually, I never have leftovers, because I will hog out on this. The best way to reheat it in the microwave. Make sure to add some additional cheddar or gouda cheese and cook it on high for 4 minutes. Since microwave wattages vary, you may have to cook for an additional few minutes.
Superhero cooking tip: If you like your casserole to be moist, place a damp paper towel over it while reheating. If you like it dry (like me), just place it in the microwave for 4 to 5 minutes.
You can also follow the same reheating instructions minus the cheese if you so desire.
If you’re planning on reheating this in the oven, transfer the casserole to an oven-safe dish. Heat in a preheated oven at 350° for 20 minutes.
If you so desire you can add more shredded cheese on top while reheating this in the oven.
Stovetop reheating is not recommended.
Does this recipe sound like one you’ll be roaring to make any time soon? Share with a comment.
Until we meet again,
P.S. Call me when you make this and I’ll be over in 20 minutes. LOL.
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