This loaded cauliflower casserole has all the flavors of a traditional loaded baked potato with just a fraction of the carbs! With the addition of chicken, this classic side dish is transformed into a complete meal.
Prep Time 15minutes
Cook Time 30minutes
Total Time 45minutes
Author Sabra - This Mom's Menu
24ozFrozen Cauliflower FloretsCooked according to package instructions
Preheat the oven to 375° F and grease a 9x13" baking dish.
*This step is optional but recomended* Place the cooked cauliflower in a strainer and gently press the cauliflower with a flat spoon or the palm of your hand (make sure the cauliflower isn't too hot) In order to remove some excess liquid. Be careful not to press too hard as you may smash the cauliflower.
In a large bowl combine the sour cream, seasoned salt, pepper, onion powder, 1 ½ cups of the cheddar cheese, ½ of the cooked bacon, and ½ of the chopped green onion. Stir until well combined, then add the cauliflower and chicken. Gently stir to coat the chicken and cauliflower in the sour cream mixture.
Transfer this mixture to the prepared baking dish and top with the remaining cheese and bacon.
Bake for 30 minutes or until the casserole is hot and bubbly and the cheese is melted and slightly browned on top.
Remove the casserole from the oven and top with the remaining green onion. Serve, and enjoy!