Loaded Cauliflower Recipes

Steps:

• Preheat oven to 425.
• In a large pot boil water and cook cauliflower for 8-10 minutes, drain and let cool.
• In a large bowl combine sour cream, mayonaise, 1/2 of crumbled bacon, 3 TBS chives, 1 cup cheese, mushrooms and caulflower, mix well.
• Place mixture in baking dish and cover with remaining 1 cup of cheese and bacon.
• Bake for 15-20 minutes until cheese is melted. Top with remaining chives and serve.

Steps:

• Preheat oven to 425 degrees F.
• Cook the bacon in a medium nonstick skillet over medium heat, stirring occasionally, until brown and crispy, 6 to 7 minutes. Transfer to a paper towel-lined plate. Reserve 2 tablespoons of the bacon drippings.
• Put the cauliflower florets in a 3-quart casserole dish. Toss with the reserved 2 tablespoons bacon drippings, 3/4 teaspoon salt and 1/2 teaspoon pepper. Roast until the florets are soft and begin to brown, about 30 minutes.
• Meanwhile, mix together the cream cheese and 1 cup of the Cheddar in a medium bowl until well combined. Dollop over the cauliflower, then sprinkle with the remaining 1 cup Cheddar and bake until the cauliflower is tender when poked with a knife and the Cheddar is melted and bubbly, 5 to 7 minutes more.
• Dollop the sour cream evenly over the casserole and sprinkle with the scallions and reserved bacon pieces.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• 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 very tender, 15 to 20 minutes. Transfer cauliflower to a bowl, mash, and strain excess water.
• Mix cauliflower, sour cream, Cheddar cheese, ranch dressing mix, onion powder, and garlic powder together in a 9-inch baking dish; top with butter.
• Bake in the preheated oven until bubbling, 30 to 45 minutes.

Steps:

• Preheat the oven to 450 degrees F. Line a rimmed baking sheet with parchment paper.
• Place the chicken thighs, olive oil, thyme, 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper and paprika in a medium bowl and toss to coat evenly. Set aside to marinate for 30 minutes.
• If necessary, remove the outer leaves from the head of cauliflower, then cut it into quarters, leaving the inner stem intact so that the florets do not separate.
• Put the chicken thighs skin-side up on one side of the baking sheet, spacing them evenly. Drizzle any leftover marinade over the chicken. Put the cauliflower on the other side of the baking sheet, with one cut-side down. Brush each cauliflower piece with melted butter and sprinkle evenly with 1/2 teaspoon salt.
• Put the bacon on the edge of the baking sheet and bake until browned and crisp, 15 to 17 minutes. Remove the bacon to a paper towel-lined plate. Return the baking sheet to the oven until the chicken is cooked through and an instant-read thermometer registers 165 degrees F when inserted into the thickest part not touching the bone, 25 to 30 minutes more. The cauliflower should be lightly browned and cooked through.
• When the bacon is cool enough to handle, roughly chop it.
• Before removing the baking sheet from the oven, carefully lay a slice of Cheddar on each cauliflower piece and return to the oven until melted, about 1 minute.
• For serving, top each cauliflower with 1 tablespoon sour cream and a sprinkle of the bacon and chives.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• 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, 8 to 10 minutes. Drain and let cool 10 minutes.
• Combine mozzarella cheese, sour cream, mayonnaise, 1/2 the bacon bits, and chives in a large bowl. Add cauliflower; mix well. Pour mixture into a baking dish. Sprinkle remaining bacon bits and Cheddar cheese on top.
• Bake in the preheated oven until cheese is melted and golden brown, 15 to 20 minutes.