Loaded Cauliflower Casserole

Ingredients

• 24 ounces Fresh Cauliflower Florets (– (about 10 cups of florets or 2 medium head cauliflower) (SEE NOTES))
• 1 (10.75-ounce) can Condensed Cream of Celery Soup (- UNDILUTED (SEE NOTES))
• 1 Cup Mayonnaise
• 2 large Eggs (– beaten)
• 1/2 tsp EACH: Garlic Powder and Smoked Paprika
• 1/8 tsp Cayenne Pepper
• Kosher Salt & Pepper (– to taste)
• 1 1/2 Cup Sharp Cheddar Cheese (– shredded & DIVIDED (6 ounces total))
• 1 Cup Gruyere Cheese (– shredded (4 ounces total))
• 8 sliced Bacon (– cooked until crispy, crumbled & DIVIDED (1/2 cup))
• 2 TBS Finely Chopped Flat-leaf Parsley
• 1/2 Cup Crispy Onions (- or more to taste)
• Optional Garnishes: Grated Parmesan and finely chopped Parsley

Instructions

1. 1

   Steam and Dry Cauliflower Florets: Add 1-inch of water to a large pot and bring the water to a boil. Place the cauliflower florets into a steamer basket and insert the basket into the pot. Cover the pot with a lid. Reduce the heat to medium and steam the cauliflower until it's tender-crisp, about 5-8 minutes. Remove the cauliflower from the steamer and transfer the florets to a paper towel-lined work surface. Gently pat the cauliflower thoroughly dry with paper towels and then set aside to cool.

2. 2

   Preheat Oven and Prepare Baking Dish: Preheat Oven: Arrange the oven rack to the center position and then preheat the oven to 350-degrees F.Spray a 9x9 or 8x10-inch baking dish with non-stick cooking spray and then set it aside.

3. 3

   Mix Flavoring Ingredients and Binders: To a large mixing bowl, add the condensed soup, mayonnaise, eggs, garlic powder, paprika, and cayenne. Season with ½ teaspoon of salt and heaping ¼ teaspoon of pepper. Use a whisk and vigorously stir until the ingredients are well combined - the mixture should be very thick and creamy.

4. 4

   Add Cooked Cauliflower, Cheese, And Bacon: Add Cooked Cauliflower, Cheese, Bacon, and Herbs: Add the steamed cauliflower, 1 cup of cheddar cheese (4 ounces), all the gruyere cheese, ¼ cup of bacon, and all the parsley. Use a rubber spatula or kitchen spoon and gently fold/mix until thoroughly combined.

5. 5

   Add Everything To Casserole Dish: Add Everything to the Casserole Dish and Top with Cheese: Transfer the cauliflower mixture to the prepared baking dish. Next, sprinkle the remaining 1/2 cup of cheddar cheese evenly all over the top of the cauliflower casserole.

6. 6

   Bake Cauliflower Casserole: Transfer the loaded cauliflower casserole to the preheated oven and bake for 40 minutes.

7. 7

   Add Crispy Onion Topping and Remaining Bacon: Remove the casserole from the oven and top with the remaining bacon and all the crispy onions. Return to oven and bake for an additional 5 minutes, or until the casserole is bubbly and golden brown on top.

8. 8

   Let Cauliflower Bake Cool Slightly: Remove the hot cauliflower bake from the oven and place on a wire cooling rack. Let the casserole cool for 5 to 10 minutes.

9. 9

   Serve Loaded Cauliflower Casserole: Garnish and Serve Loaded Cauliflower Casserole: Garnish the top of your casserole with grated parmesan and chopped fresh parsley, if using. Serve and enjoy while warm!