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Loaded Cauliflower Bake

If you are sick of mac and cheese or potatoes but still want a hearty side, then this is the perfect alternative for you. This Loaded Cauliflower Bake combines the creamy, cheesiness of a classic macaroni and cheese and the amazing fix-ins (hint BACON) from a twice baked potato, into one incredible casserole. You definitely want to cook the cauliflower a little first so that it doesn't take forever in the oven. After about 30 minutes, you won't be able to stand it any longer. 

Made this amazing baked side? Let us know how it went in the comments below!

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Yields: 8 servings
Prep Time: 0 hours 15 mins
Total Time: 1 hour 0 mins
Ingredients
2

small heads cauliflower, cut into florets

2 tbsp.

butter

3

cloves garlic, minced

3 tbsp.

all-purpose flour

2 c.

whole milk

2 oz.

cream cheese, softened

1 1/2 c.

shredded cheddar, divided

Kosher salt

Freshly ground black pepper

6

slices bacon, cooked and crumbled

1/4 c.

sliced green onions

Directions
  1. Preheat oven to 350°. In a large pot of salted boiling water, blanch cauliflower, 3 minutes. Drain and squeeze cauliflower of water.
  2. Make cheese sauce: In a large skillet, melt butter. Add garlic and cook until fragrant, 1 minute, then add flour and stir until golden, 2 minutes. Add milk and bring to a low simmer, then add cream cheese, whisking until combined. Remove from heat and stir in 1 cup cheddar until melted, then season with salt and pepper. 
  3. In a 9”-x-13” dish, add drained cauliflower. Pour over cheese sauce and stir until combined. Stir in all but 1 tablespoon each cooked bacon and green onions until combined, then top with remaining cheddar, bacon, and green onions. 
  4. Bake until cauliflower is tender and cheese is melty, 30 minutes.
Parker Feierbach
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