• 2 lbs cauliflower florets cut in bite size pieces
  • 1 box (8 ounces) cream cheese softened
  • 1/2 cup sour cream
  • 1 1/2 cups sharp cheddar finely shredded
  • 1 1/2 cups Monterey Jack cheese finely shredded
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 6 slices crispy cooked bacon coarsely chopped
  • 1/4 cup chopped fresh chives (reserve one tablespoon for the top)
  • Salt and Pepper to taste


  1. Steam cauliflower until fork tender; approximately 10 minutes. Drain well in colander.
  2. Preheat oven to 425 degrees. Grease 9 x 13 inch baking dish.
  3. In a large bowl combine cream cheese, sour cream, cheddar cheese, Monterey Jack, garlic powder and onion powder. Mix until creamy and smooth. Gently stir in cauliflower, 1/2 of the bacon and chives. Season with salt and pepper to taste.
  4. Spoon into casserole dish and top with remaining bacon. Bake uncovered for 20-25 minutes or until the cheese is melted. Top with remaining chives and serve.


  • The cauliflower should be steamed until it is fork tender.
  • Spray the casserole dish with nonstick spray as it makes for easier clean up.
  • I recommend the full fat sour cream, cream cheese and cheese for this recipe.  It just tastes better with it.
  • Fresh chives really make this casserole pop!  They are worth the added expense and trouble.
  • Season to taste with salt and pepper.  I love lots of pepper on this dish.

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