Loaded Cauliflower Casserole
Cauliflower and turkey bacon are baked in a creamy and cheesy sauce in this loaded cauliflower casserole for a comfort-food side dish.
Set oven to 425 degrees Fahrenheit (220 degrees C).
A 9×13-inch baking pan should be greased.
In a large skillet, add the turkey bacon.
Cook, stirring occasionally, for about 10 minutes, or until evenly browned.
On paper towels, dry the bacon slices, then crumble them.
Fill a saucepan with water until it is just below the bottom of the steamer insert.
Water is brought to a boil.
Add the cauliflower, cover, and steam for 15 to 20 minutes, or until tender.
In a large bowl, combine the sour cream, mayonnaise, garlic salt, and black pepper.
Add the cauliflower and half the bacon.
Mix together 1 cup Colby-Monterey Jack cheese, 3 tablespoons chives, and mushrooms.
Place the prepared baking dish with the mixture, then top with the remaining bacon and cheese.