Slow Cooker Cheesy Cauliflower Casserole
This recipe creates a comforting slow cooker cheesy cauliflower casserole. Bacon is crisped, then cauliflower, broth, spices, and cream of chicken soup are combined and slow-cooked until tender. Finished with a generous amount of melted mozzarella and Cheddar, it's a hearty and flavorful dish, garnished with bacon and fresh scallions.
Equipment
- 1 Slow Cooker
- 1 skillet For crisping bacon
- 1 Cutting Board
- 1 Chef's knife
- 1 Mixing Bowl For whisking sauce ingredients
Ingredients
Main
- 3 slices bacon
- nonstick cooking spray
- 1 medium head cauliflower cut into florets
- 0.25 cup chicken broth
- 0.5 teaspoon salt
- 0.25 teaspoon pepper
- 0.25 teaspoon ground turmeric
- 1 10.75 ounce can cream of chicken soup (such as Campbell's®)
- 0.5 cup shredded mozzarella cheese
- 0.5 cup shredded Cheddar cheese
- 1 scallion green part only, thinly sliced
Instructions
- Cook bacon in a skillet over medium heat until crispy. Remove bacon, drain on paper towels, crumble, and set aside.
- Lightly spray the inside of your slow cooker with nonstick cooking spray.
- Place the cauliflower florets evenly into the prepared slow cooker.
- In a medium mixing bowl, whisk together the chicken broth, salt, pepper, ground turmeric, and cream of chicken soup until smooth.
- Pour the soup mixture evenly over the cauliflower in the slow cooker.
- Cover and cook on low for 2 to 3 hours, or until the cauliflower is tender but not mushy.
- Stir in the shredded mozzarella and Cheddar cheeses until completely melted and well combined with the sauce.
- Serve the cheesy cauliflower casserole warm, garnished generously with the crumbled crispy bacon and thinly sliced green parts of the scallion.
Notes
To elevate this dish, render the bacon until extra crispy and reserve a small amount of the rendered fat to sauté the cauliflower briefly before adding to the slow cooker; this adds depth. For a richer cheese sauce, consider substituting the canned soup with a homemade béchamel, then incorporating your cheeses. Ensure the cauliflower is not overcooked; it should be tender but still have a slight bite, typically around 2-3 hours on low. Add the cheeses during the last 30 minutes or after cooking, stirring until just melted, to prevent them from becoming grainy or oily. Freshly shredded cheese melts significantly better than pre-shredded. Garnish with additional crispy bacon and fresh scallions right before serving for enhanced texture and vibrant presentation.