Loaded Cauliflower Casserole
Cauliflower and turkey bacon are baked in a creamy and cheesy sauce in this loaded cauliflower casserole for an awesome low-carb recipe. Hubby gobbled it up!
turkey bacon, or more to taste
6
slices
cauliflower, cut into florets
1
large head
sour cream
½
cup
mayonnaise
½
cup
garlic, minced
1
clove
salt
½
teaspoon
ground black pepper
¼
teaspoon
shredded Colby-Monterey Jack cheese, divided
2
cups
baby bella mushrooms, roughly chopped
1
(8 ounce) package
chopped fresh chives, divided
6
tablespoons
 Preheat the 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 bacon slices on paper towels, then 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.
