Bacon Garlic Parmesan Cauliflower Casserole Recipe

Bacon Garlic Parmesan Cauliflower Casserole Recipe

How To Make Bacon Garlic Parmesan Cauliflower Casserole

This cauliflower casserole makes a worthy occasion dish! Garlicky baked veggie with extra deliciousness from the cream of mushroom soup, cheese, and bacon.

Preparation: 15 minutes
Cooking: 50 minutes
Cool Time: 5 minutes
Total: 1 hour 10 minutes



  • ¼cupwater
  • 2cauliflower,large heads, cut into florets
  • ½cupmozzarella cheese,shredded
  • ¼cupbacon,cooked, crumbled
  • 4clovesgarlic,crushed, or more to taste
  • 1tspHungarian paprika
  • ½tspblack pepper,coarsely ground
  • ¼tspkosher salt
  • ¼tspred pepper flakes
  • 10¾ozcream of mushroom soup,(1 can) condensed
  • 2⅘ozonions,(1 package) French fried
  • 1cupparmesan cheese,shredded


  1. Preheat oven to 375 degrees F.

  2. Pour water in a large bowl; add cauliflower florets. Cover bowl tightly with plastic wrap.

  3. Cook cauliflower in microwave oven on High for 4 minutes. Pour excess water from the bowl.

  4. Transfer cauliflower to a 12×9-inch baking dish; add mozzarella cheese, bacon, garlic, paprika, pepper, salt, and red pepper flakes. Gently stir cauliflower mixture to season evenly.

  5. Pour cream of mushrooms soup over the cauliflower mixture; stir to coat. Spread French-fried onions over the mixture and top with Parmesan cheese.

  6. Bake in the preheated oven until browned for about 45 minutes. Cool 5 minutes before serving.

  7. Serve and enjoy.


  • Calories: 212.50kcal
  • Fat: 12.69g
  • Saturated Fat: 6.62g
  • Trans Fat: 0.01g
  • Monounsaturated Fat: 3.68g
  • Polyunsaturated Fat: 1.64g
  • Carbohydrates: 12.39g
  • Fiber: 3.51g
  • Sugar: 3.66g
  • Protein: 14.17g
  • Cholesterol: 29.43mg
  • Sodium: 702.89mg
  • Calcium: 356.61mg
  • Potassium: 525.96mg
  • Iron: 1.01mg
  • Vitamin A: 79.07µg
  • Vitamin C: 71.86mg
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