Slow Cooker Cauliflower Casserole
This Slow Cooker Cauliflower Casserole is the ultimate fuss-free comfort food, combining tender cauliflower with a creamy, cheesy sauce and smoky bacon for a dish that's both decadent and effortlessly simple.
Equipment
- 6-quart slow cooker - A 4-quart works for a smaller batch
- Slow cooker liner - Optional, for easy cleanup
- Large cutting board
- Sharp chef's knife
- Measuring cups
- Measuring spoons
- Wooden spoon or silicone spatula - For stirring
- Small bowl - If using the cornstarch slurry
Ingredients
- 1 large head fresh cauliflower - about 6 cups or 600g florets, cut into bite-sized florets
- 4 oz cream cheese - 115g, softened and cut into small cubes or strips
- 1 cup sharp cheddar cheese - 113g, shredded, divided
- 1 cup mozzarella cheese - 113g, shredded, divided
- 1/2 cup real bacon bits - 50g, or 4 strips of cooked bacon, crumbled
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt - or to taste
- 1/4 teaspoon black pepper
- Non-stick cooking spray or butter - for greasing the slow cooker insert
For Serving
- green onions - 2-3, thinly sliced, for garnish
Optional Thickener
- 2 tablespoons cornstarch - optional, for a thicker sauce
- 2 tablespoons cold water - optional, for a thicker sauce
Instructions
- Rinse and dry the cauliflower, then cut it into bite-sized florets, about 1 to 1.5 inches (2.5 to 4 cm) each, trying to keep them uniform in size.
- Lightly spray the inside of your slow cooker insert with non-stick cooking spray or line it with a slow cooker liner for easy cleanup.
- Spread half of the cauliflower florets in an even layer at the bottom, then dot with half the cream cheese, half the cheddar, half the mozzarella, and half the bacon bits.
- Sprinkle half of the garlic powder, onion powder, smoked paprika, salt, and black pepper evenly over the first layer.
- Add the remaining cauliflower florets in an even layer, then repeat with the rest of the cream cheese, cheddar (reserving 1/4 cup for later), mozzarella, and bacon bits.
- Sprinkle the remaining seasonings over the top, place the lid securely on the slow cooker, and cook on LOW for 3 to 3.5 hours, stirring gently halfway through.
- If you prefer a thicker sauce, whisk 2 tablespoons of cornstarch with 2 tablespoons of cold water and stir it into the casserole 20 to 30 minutes before serving. Cook for another 20 to 30 minutes.
- Turn off the slow cooker, sprinkle the reserved 1/4 cup of shredded cheddar over the top, and let it melt from the residual heat for about 5 minutes. Garnish with sliced green onions and serve.
Notes
- Shred your own cheese: Pre-shredded cheese contains anti-caking agents that prevent smooth melting. Always shred fresh cheese from a block for a silkier, creamier sauce.
- Soften the cream cheese: Take the cream cheese out of the fridge 20-30 minutes before starting to ensure it melts evenly.
- Use fresh cauliflower for best texture: Fresh cauliflower holds its shape better and releases less water than frozen, preventing a watery casserole.
- Uniform florets are key: Cut cauliflower into equal-sized pieces (about 1 to 1.5 inches) to ensure even cooking.
- Don't use a slow cooker that's too large: A 4- to 6-quart slow cooker is ideal. A larger one will cause the ingredients to spread out too thinly and cook unevenly.
- Stir once halfway through: A gentle stir at the midpoint prevents the bottom layer from overcooking and helps distribute the melting cheese.
- Avoid low-fat dairy: Low-fat cream cheese and reduced-fat cheese have higher water content, which can result in a thin, watery sauce.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop with a splash of milk or broth to revive the sauce.
- Make-ahead option: Layer all the ingredients in the slow cooker insert, cover, and refrigerate overnight. Add about 30 minutes to the cooking time since you'll be starting from cold.
- Repurpose leftovers: Blend leftover casserole with a cup of chicken or vegetable broth for a rich, velvety cauliflower cheese soup.