Clock 20min Prep, 35min Cook, 55min Total


  • 3 cups cauliflower florets 
  • 1 Tbsp butter
  • ½ Tbsp all-purpose flour
  • ½ tsp onion powder
  • ¼ tsp pepper
  • ½ cup milk
  • ¾ cup shredded Cheddar cheese, divided
  • ½ cup shredded colby-Jack cheese, divided
  • ¼ cup Ranch dressing
  • 1 cup shredded rotisserie chicken
  • 4 slices bacon, cooked and crumbled
  • Chopped fresh parsley (for garnish)


  1. Preheat oven to 375°F. Cook cauliflower in a large pot of boiling water 5 minutes or until slightly tender. Drain; set aside.
  2. Meanwhile, melt butter over medium heat in a medium saucepan. Stir in flour, onion powder, and pepper until smooth. Gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 1 to 2 minutes. Stir in ½ cup Cheddar, ¼ cup colby-Jack, and Ranch dressing.
  3. Add cauliflower, chicken, and three-fourths of the crumbled bacon to sauce, tossing to combine. Transfer to a small greased baking dish.
  4. Top with ¼ cup colby-Jack cheese, ¼ cup Cheddar, and remaining bacon.
  5. Bake 20 to 25 minutes or until cheese is lightly browned. Sprinkle with parsley, if using.

Nutritional Information

Fat (g)3434
Sat. Fat (g)1616
Protein (g)3232
Carb (g)1212
Fiber (g)22
Sodium (mg)915915