Craveable Cauliflower Alfredo Casserole Recipe With Peas & Bacon (4 Ingredients) by Jan Mostrom
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As summer comes to an end, a lot of us get busier. Finding quick easy recipes is what I’m really interested in this time of the year. This cauliflower alfredo casserole recipe makes a wonderful side dish for any simple protein, from chicken to beef to pork to lamb to turkey. Or you can beef it up into a one dish meal by adding chicken chunks and/or more vegetables.
Here is your gluten-free ingredient list for this Italian-inspired cauliflower recipe: fresh cauliflower (check out the health benefits of cauliflower), alfredo sauce (a jar of store-bought alfredo or homemade alfredo sauce), fresh or frozen peas (check out the health benefits of peas) and bacon.
Serve this delicious cauliflower casserole as a side dish with your favorite dinner recipes. We really enjoyed this four-ingredient cauliflower casserole recipe with grilled chimichurri chicken. If you want a vegetarian casserole, simply omit the bacon.
Cuisine: American
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6
Ingredients
- 16 ounces cauliflower florets (I used 1 medium head of cauliflower)
- 15 ounces (1 jar) alfredo sauce
- 1/2 cup fresh or frozen peas
- 4 strips bacon, cooked and crumbled
Here's how to make it:
- Cook the bacon in a skillet until cooked and crispy. Remove to a paper towel. Crumble.
- Cook the cauliflower is boiling, salted water until tender, about 3 to 4 minutes. (Don't overcook. You do not want the cauliflower to fall apart.) Drain.
- Put the cauliflower into an 8x8-inch baking dish.
- Pour the alfredo sauce over the cauliflower. Add the peas and crumbled bacon.
- Bake in a preheated 425-degree F oven until hot and bubbly, about 30 minutes. Serve. Store any leftovers in an airtight container in the fridge. Reheat in the microwave.
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