JAMIE'S LOADED CAULIFLOWER
NeedTaste |This is such a good dish to make and eat. It is just like my loaded potatoes only made with cauliflower.. This is one good, creamy casserole. Of course when you add bacon everything is always better. I just loved how all the flavors work so well together. Making this one again soon.
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Rated 4/5 based on 125 Reviews
INGREDIENTS :
- large head of cauliflower
1 stick(s) butter
2 tablespoon(s) olive oil
extra virgin
1 - vildilia onion
1 - small pack of slice fresh mushrooms
2 - garlic cloves grated
1 teaspoon(s) Italian seasoning
- salt and pepper to taste
4 - slice
1 stick(s) butter
2 tablespoon(s) olive oil
extra virgin
1 - vildilia onion
1 - small pack of slice fresh mushrooms
2 - garlic cloves grated
1 teaspoon(s) Italian seasoning
- salt and pepper to taste
4 - slice
INSTRUCTIONS :
In large pot start water seasoned with salt. Let come to a boil. lean the cauliflower and place in the pot whole after removing the stem. It will take approximately 15 minutes to come to tender. n skillet heat the olive oil. Place the sliced mushrooms and chopped onion in the pan. Grate the garlic into the pan and add the Italian seasoning and salt and pepper to taste. Cook till tender. rain the cauliflower in a colander. Cut the core out and place the cauliflower into a large mixing bowl. dd sour cream 2 cups of cheese and the veggies to the skillet. n a saucepan melt the butter. Add the 2 tbsp of flour and stir like a paste. Add in the cup of heavy cream. Thicken and add to the cauliflower. our into a caserole dish add one cup of cheese on top. Crumble 4 slices of bacon on top and the chives. ake in a 350u00b0F oven until the cheese has melted and bubbling. About 10 minutes or a little more. nThis is very creamy and if you want it firm bake a little first then add the cheese and bacon and chives let melt.