Equipment Needed
- Large pot or steamer basket
- Large mixing bowl
- Electric hand mixer or sturdy whisk
- 9×13 inch baking dish
- Skillet (for bacon)
- Measuring cups and spoons
- Mixing spoon or spatula
Step-by-Step Instructions
We start by preparing our star vegetable. Bring a large pot of salted water to a boil. Add the cauliflower florets and cook them for just 5-7 minutes, until they are fork-tender but still have a slight bite. You want them par-cooked, not mushy. I learned the hard way that boiling them until fully soft turns them to mush in the final bake. While the cauliflower cooks, cook your bacon in a skillet until perfectly crispy. Drain the bacon on paper towels and crumble it once cool. Drain the cauliflower in a colander and let it sit for a few minutes to steam dry—this is crucial to avoid a watery casserole.
Now, we build the incredibly creamy, flavorful sauce that makes this dish so special. In your large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Use an electric mixer on medium speed to beat them together until completely smooth and lump-free. This is much easier than trying to whisk it by hand. To this creamy base, add the garlic powder, onion powder, smoked paprika, black pepper, the white parts of your sliced green onions, 1 cup of the shredded cheddar, and all of the Monterey Jack cheese. Mix until everything is well combined. The smell at this point is tangy, savory, and absolutely irresistible.
Next, we gently combine everything. Add the well-drained, par-cooked cauliflower florets and about two-thirds of the crumbled bacon to the creamy cheese mixture. Using a large spatula, fold everything together gently but thoroughly. You want every single floret to be coated in that luxurious sauce. Be careful not to break up the cauliflower too much. Once combined, transfer the entire mixture to your greased 9×13 baking dish, spreading it out into an even layer.(See the next page below to continue…)