If you’re craving the rich, indulgent flavors of a loaded baked potato but want something lighter, this Loaded Cauliflower Casserole is your perfect solution. It’s packed with everything you love — crispy bacon, melted cheese, green onions, and a creamy, savory sauce — all baked together with tender cauliflower.
I first made this dish during a family dinner when we had a few low-carb guests at the table, and it was such a hit that it’s been a regular ever since. Whether you’re eating keto, gluten-free, or just looking for a new side dish, this casserole is comfort food done right.
Why You’ll Love This Loaded Cauliflower Casserole
- Rich and Creamy: But without the carbs of potatoes.
- Quick and Easy: Ready in about 30 minutes.
- Customizable: Make it vegetarian, spicy, or extra cheesy!
Table of Contents
Ingredients
- 1 large head of cauliflower, cut into florets
- 1 cup sour cream
- 1/2 cup cream cheese, softened
- 1 1/2 cups shredded cheddar cheese, divided
- 1/2 cup shredded mozzarella cheese
- 6 slices cooked bacon, crumbled
- 3 green onions, sliced
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh parsley for garnish (optional)
Instructions
Step 1: Preheat & Prep
Preheat your oven to 375°F (190°C). Lightly grease a baking dish.
Step 2: Cook the Cauliflower
Steam or boil the cauliflower florets for 7–8 minutes, or until fork-tender. Drain well and pat dry with paper towels to remove excess moisture.
Step 3: Mix the Creamy Base
In a large bowl, mix together the sour cream, cream cheese, half the cheddar cheese, mozzarella, garlic powder, onion powder, salt, and pepper.
Step 4: Combine
Add the cooked cauliflower, half the crumbled bacon, and half the green onions to the creamy mixture. Stir gently to combine.
Step 5: Bake
Pour the mixture into the prepared baking dish. Top with the remaining cheddar cheese and bacon. Bake for 20 minutes, or until bubbly and golden.
Step 6: Garnish and Serve
Top with the remaining green onions and fresh parsley. Serve hot.
Perfect Pairings
- Grilled steak, chicken, or pork chops
- A crisp green salad
- Roasted asparagus or Brussels sprouts
- Low-carb garlic bread
Tips for the Best Casserole
- Dry the cauliflower thoroughly — too much moisture makes it watery.
- Use block cheese and shred it yourself for the best melt and flavor.
- Customize the toppings with jalapeños, extra bacon, or different cheeses.
Flavor Variations
- Spicy Kick: Add chopped jalapeños or a dash of hot sauce.
- Vegetarian: Skip the bacon and add roasted mushrooms.
- Herb Boost: Mix in fresh chives, thyme, or rosemary.
Make-Ahead & Storage
- Make-Ahead: Assemble up to 1 day ahead. Cover and refrigerate, then bake just before serving.
- Fridge Storage: Store leftovers in an airtight container for 3–4 days.
- Reheat: Warm in the oven or microwave until heated through.
Loaded Cauliflower Casserole
- Prep Time: 10
- Cook Time: 30
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Side Dish, Low-Carb, Keto
- Method: Baking
- Cuisine: American, Comfort Food
Description
This Loaded Cauliflower Casserole is cheesy, creamy, and packed with flavor—your new favorite comfort dish, perfect for any occasion!
Ingredients
- 1 large head of cauliflower, cut into florets
- 1 cup sour cream
- 1/2 cup cream cheese, softened
- 1 1/2 cups shredded cheddar cheese, divided
- 1/2 cup shredded mozzarella cheese
- 6 slices cooked bacon, crumbled
- 3 green onions, sliced
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh parsley for garnish (optional)
Instructions
Step 1: Preheat & Prep
- Preheat your oven to 375°F (190°C). Lightly grease a baking dish.
Step 2: Cook the Cauliflower
- Steam or boil the cauliflower florets for 7–8 minutes, or until fork-tender. Drain well and pat dry with paper towels to remove excess moisture.
Step 3: Mix the Creamy Base
- In a large bowl, mix together the sour cream, cream cheese, half the cheddar cheese, mozzarella, garlic powder, onion powder, salt, and pepper.
Step 4: Combine
- Add the cooked cauliflower, half the crumbled bacon, and half the green onions to the creamy mixture. Stir gently to combine.
Step 5: Bake
- Pour the mixture into the prepared baking dish. Top with the remaining cheddar cheese and bacon. Bake for 20 minutes, or until bubbly and golden.
Step 6: Garnish and Serve
- Top with the remaining green onions and fresh parsley. Serve hot.
Notes
- Dry the cauliflower thoroughly — too much moisture makes it watery.
- Use block cheese and shred it yourself for the best melt and flavor.
- Customize the toppings with jalapeños, extra bacon, or different cheeses.
Keywords: loaded cauliflower casserole, keto side dish, low-carb casserole, cauliflower cheese casserole, bacon cauliflower casserole, cheesy cauliflower bake, gluten-free casserole
Frequently Asked Questions (FAQ)
1. Can I use frozen cauliflower?
Yes — thaw it first and be sure to drain and dry it thoroughly to avoid excess moisture.
2. Can I make this keto?
It already is! Low in carbs and high in fat, it fits perfectly into keto meal plans.
3. What’s the best cheese for this casserole?
Sharp cheddar adds the best flavor, but feel free to mix in Monterey Jack, mozzarella, or pepper jack.
4. Can I freeze it?
It’s best fresh, but you can freeze it (without the toppings) for up to 2 months. Thaw and reheat in the oven, adding fresh toppings.
5. How do I make it dairy-free?
Swap in dairy-free alternatives for the sour cream, cream cheese, and cheeses.
