THE RECIPE JOURNAL · Main Course
Slow Cooker Cheesy Cauliflower Casserole
This creamy, cheesy casserole is the perfect comfort food that’s simple to prepare and full of flavor. Using a slow cooker makes it effortless to enjoy a warm, satisfying dish with minimal hands-on time.
FROM THE KITCHEN • Slow Cooker Cheesy Cauliflower Casserole
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by spraying your slow cooker with some cooking spray to keep things from sticking. In a small skillet, spray a little more cooking spray and cook the sausage over medium heat until it’s nicely browned, which should take about 2 to 3 minutes. Once it’s cooked, transfer the sausage to the slow cooker. Add the cauliflower, cream cheese, butter, garlic powder, salt, pepper, and a pinch of red pepper flakes, then give everything a good stir to combine.
02
Step 2
Cover the slow cooker and let it cook on low for about 2 hours, or until the cauliflower is tender when poked with a fork. After that, stir in the pepper Jack cheese and let it cook for another 30 minutes so the cheese melts in nicely.
03
Step 3
While the casserole is finishing up, cook the bacon in a large skillet over medium-high heat. Turn it every so often until it’s crispy and browned, which usually takes around 10 minutes. Drain the bacon on paper towels and crumble it up once it’s cool enough to handle. Sprinkle the bacon over the casserole just before serving for a delicious, crispy topping.
Why you’ll love it
This dish is creamy, comforting, and packed with cheesy flavor. It’s an easy way to enjoy a healthy vegetable with a rich twist. Plus, using a slow cooker means less time in the kitchen and more time to relax.
How to serve
Serve this casserole as a hearty side alongside grilled chicken or roasted meats. It also pairs nicely with a crisp green salad for a lighter meal. Leftovers make a great addition to a packed lunch.
Storage & leftovers
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or oven to keep the cheese creamy without drying out the cauliflower. Avoid freezing, as the texture may change.
