Ingredients
• 1 large head of cauliflower, cut into florets
• 1 cup shredded cheddar cheese
• 1/2 cup crumbled cooked bacon
• 1/4 cup sliced green onions
• 1/2 cup heavy cream
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Prepare the Cauliflower: Wash and cut the cauliflower into bite-sized florets. Arrange the florets in a single layer on a baking sheet and roast them in the preheated oven for 15-20 minutes, or until they are tender and slightly browned on the edges.
- Make the Creamy Sauce: In a medium saucepan, combine the heavy cream, garlic, thyme, salt, and black pepper. Whisk the ingredients together and heat the mixture over medium heat, stirring occasionally, until it starts to simmer. Reduce the heat to low and let the sauce simmer for 5 minutes, stirring frequently, to allow the flavors to meld.
- Assemble the Casserole: Transfer the roasted cauliflower florets to a 9×13-inch baking dish. Pour the creamy sauce over the cauliflower and use a spatula to gently fold the ingredients together until the cauliflower is evenly coated. Sprinkle the shredded cheddar cheese and crumbled bacon over the top.
- Bake to Perfection: Place the casserole dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly. For an extra-crispy topping, you can broil the casserole for the last 2-3 minutes, being careful not to let the cheese burn.
- Garnish and Serve: Remove the casserole from the oven and sprinkle the sliced green onions over the top. Allow the casserole to cool for 5-10 minutes before serving, as the sauce will continue to thicken as it cools.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Lunch
- Cuisine: Americans
Keywords: Simple Loaded Cauliflower Casserole Recipe