You will need to do this. I’m certain your loved ones will like it and that you’ll agree with me that it’s a keeper.
Prep Time: quarter-hour
Cook dinner Time: half-hour
Whole Time: 45 minutes
Yield: 12 servings
Dietary Data
Per Serving:
150 energy; protein 7.9g; carbohydrates 7.6g; dietary fiber 2.5g; sugars 3g; fats 10.5g; saturated fats 5.5g; ldl cholesterol 30.1mg
Substances
2 lbs. Recent cauliflower florets
8 oz. shredded sharp cheddar cheese, divided
8 oz. shredded Monterrey Jack cheese, divided
8 oz. block cream cheese, softened
4 tbsp heavy cream
1½ cups inexperienced onions, sliced
6 slices of bacon, cooked and crumbled
1 clove of garlic, minced
½ tsp. Salt
Freshly floor black pepper
Find out how to Put together
Step 1:
Preheat your oven to 350°F.
Step 2:
Steam cauliflower florets till they grow to be tender.
Step 3:
Cream collectively 6 oz. of the shredded cheddar, 6 oz. of the Monterrey Jack, all the cream cheese, and heavy cream. Stir in sliced inexperienced onions, chopped bacon, and garlic into the cheese combination, then set it apart.
Step 4:
Drain the steamed cauliflower florets and add them to the cheese combination. Stir cauliflower and cheese combination collectively. Add salt and pepper to style.
Step 5:
Pour the combo from step 4 right into a 3-quart casserole dish. Sprinkle the remaining 2oz of cheddar and Monterrey Jack cheeses on high of the combo, then cowl the dish with foil.
Step 6
Bake the casserole for 25 minutes with the foil on. Take away the foil, then proceed to bake till the cheese is bubbly. Take out from the oven and serve sizzling.
