Buckle up for the this super easy and mega delicious Loaded Cauliflower Casserole recipe.
I’ve combined tender cauliflower coated in a creamy, cheesy sauce and packed it with crispy bacon and green onions, then baked until hot and bubbly. It’s sure to be the star of the dinner table.
Who needs potatoes when you have cauliflower?! Honestly, this keto-friendly vegetable recipe will knock your socks off and you wont even miss the taters.
Loaded Cauliflower Casserole
The best part about this easy side dish recipe is that it takes only a few minutes to prep and bakes up hot and bubbly in just 20 minutes.
Ingredients Needed
Here’s the basic list of ingredients that you’ll need in order to make this Loaded Cauliflower Casserole. As always, you can find the full list of ingredients located in the printable recipe card below.
- Cauliflower – fresh or frozen will work
- Cream Cheese – softened to room temperature
- Sour Cream
- Colby Jack Cheese
- Seasonings – salt, pepper, garlic powder, onion powder
- Bacon – cooked and crumbled
- Green Onions
One bite of this creamy cauliflower casserole and you’ll think you’ve tasted a loaded baked potato.
It’s incredible how cauliflower can take on the texture of potatoes without all the added starches.
How To Make Loaded Cauliflower Casserole
This recipe comes together super quick, but is also easily prepared ahead of time, making your life that much easier.
STEAM CAULIFLOWER
Cut the cauliflower into bite-size pieces then steam them for about 10 minutes until they are nice and fork tender. Drain any excess moisture from them by spreading the cooked cauliflower out on some paper towels.
COMBINE CREAMY BASE
Meanwhile, to a large bowl add the room temperature cream cheese, sour cream, bacon, green onions and seasonings. Stir until the mixture is creamy and combined.
STIR IN CAULIFLOWER
Add the cauliflower and most of the cheese to the creamy base and stir until the cauliflower is mostly coated. Scoop the mixture into a greased casserole dish.
TOP WITH CHEESE AND BACON
Sprinkle the remaining cheese and bacon over the top of the creamy cauliflower casserole and bake at 400 degrees for just 20 minutes, or until the cheese is bubbly and melty.
Recipe Tips and Variations
My easy Loaded Cauliflower Casserole recipe is great if you’re looking for a tasty vegetable side dish option that’s low-carb and keto-friendly this holiday season, but also pleasing to all taste buds.
Here are a few recipe tips and variations you can use to make this recipe suit your needs…
- Add in half broccoli and cauliflower to make it a lively and colorful dish.
- Swap out the cauliflower for cooked, diced potatoes.
- Use precooked crumbled bacon to save time prepping the recipe (I love the kind from Costco!).
- If you prefer your cauliflower to have more bite to it, steam it a little less.
Can I Use Frozen Cauliflower?
Yes! You can swap out the fresh cauliflower for frozen cauliflower.
Most frozen cauliflower comes in a bag that is steam-able in the microwave. Just follow the instructions on the bag, steam until tender and then drain any excess water from the cauliflower.
*If there is too much water left on the cauliflower it can cause your casserole to be more soupy and less cheesy.
Make Ahead Cauliflower Casserole
This recipe is great for prepping a day ahead of time, making it a breeze to just pop it in the oven when you’re ready to bake.
Simply prepare the casserole dish up until the instructions call for baking. Cover and place the casserole in the fridge for up to 24 hours.
Prior to baking, remove the foil or plastic wrap and bake at 375 degrees for about 30 to 35 minutes.
PAY ATTENTION: You’ll notice that I’ve reduced the heat and increased the bake time to allow the casserole to be heated through completely while not over baking the top. If you notice your cheese on top is getting too browned, simply cover loosely with foil and continue baking until the center is hot and bubbly.
More Vegetable Casserole Recipes
Serving vegetables in the form of a casserole is literally my love language. I have a slew of delicious veggie sides that you’re sure to love…
- Broccoli Cauliflower Casserole
- Zucchini and Squash Bake
- Cheesy Green Bean Casserole
- Cauliflower Au Gratin
If you’re looking for the perfect side dish for Thanksgiving or Christmas, this is it! I can’t wait for you to give it a try, I know you’re going to love it.
Loaded Cauliflower Casserole
Ingredients
- 6 cups cauliflower, cut into bite-size pieces
- 8 oz cream cheese, softened
- ½ cup sour cream
- 1 tsp seasoned salt
- 1 tsp garlic powder
- ½ tsp onion powder
- ¼ tsp black pepper
- 1 cup bacon, cooked and crumbled, divided
- 1 cup green onions, diced, divided
- 2 cups colby-jack cheese, shredded, divided
Instructions
- Preheat oven to 400 degrees F. Lightly coat a 9"x13" casserole dish with non-stick spray and set aside.
- Steam the cauliflower for about 10 minutes, until it is fork tender. Drain any excess water and place cauliflower on a plate with paper towels to absorb any extra water.
- Meanwhile, combine the cream cheese, sour cream, seasoned salt, garlic powder, onion powder, black pepper, 3/4 cup of bacon and 3/4 cup of green onions in a large bowl and stir to combine. Once the mixture is smooth, add in the steamed cauliflower and 1 1/2 cups of the shredded cheese. Stir to combine.
- Pour mixture into prepared casserole dish and spread into an even layer. Top with the remaining shredded cheese and crumbled bacon. Bake uncovered for 20 minutes, or until cheese is bubbly and melted throughout. Remove from oven and garnish with the remaining green onions and enjoy!
Thai Chicken Satay
Liza
This recipe sounds delicious… making it today thank you!
Seems Kevin is the male Karen!
Karen
I made this recipe for my family a few weeks ago with just cauliflower and they absolutely loved it! I am planning to make it for another family gathering tomorrow, but I adding broccoli this time. Thank you so much for this wonderful recipe!
Shawn
I bet the combination of broccoli and cauliflower will be amazing. Enjoy!
Norma
Excellent dish! I don’t cook cauliflower often as my husband doesn’t like it as much as I do, but he raved about this! Used Kirkland Bacon bits which I keep in the freezer and make for a great shortcut. Thanks for a great recipe!
Shawn
I’m so glad you enjoyed the cauliflower Norma! Thank you for your comment!
Kathy
Shawn, I am going to make this for Thanksgiving dinner as a side dish and was wondering, could I put sliced black olives in the recipe instead of bacon? I have the olives in my pantry but I don’t have the bacon in my freezer or fridge. Please advice if this would give it a different taste or should I just go buy a pound of bacon. This would be an ideal replacement for mashed potatoes, and I’m willing to give it a try. Sound very yummy.
Lynne
Okay Kevin!!! No one is forcing you to make this receipe if you think it’s so unhealthy. People can make their own decisions on what they eat. I WILL be making this dish. Since you are a pro at pointing out all the ‘bad’ things about this recipe, perhaps you should challenge yourself to make this dish healthier yourself.
Deborah Hopper
The loaded cauliflower looks delicious I’ll will be making some soon, thank you.
Kevin L
let’s see…. sour cream, cream cheese, bacon and colby-jack cheese – you’ve taken a pretty good vegetable in and of itself, and turned it into a dish laden with saturated fat. There must be a better way! Cauliflower is just the vehicle – it’s the saturated fat that we crave on Thanksgiving. I’m sure it will fill you up and harden your arteries along the way.
You know why the body deposits saturated fat in the arteries? They never tell you this, but it changed my views on it. After the digestive system breaks down the food with saturated fat into molecules of the same, and the bloodstream picks it up, the body now has an emergency on its hands. If a fat molecule were to enter the heart, the lungs or the brain it would cause a stroke, or instant death. The arteries are pumping blood to these three organs as well as any other. and the body has no where else to store it and no more time to figure out a better place to store it, so it pins it down in the walls of the arteries. This is what is known as hardening of the arteries, or atherosclerosis.
Just amazing how our bodies work, isn’t it?
I wish to give you a challenge. Find or create recipes from now on that are low in saturated fat and just as tasty, so we can all lead healthier lives. It will be a better trip than the one you are taking. And how many lives you will save could be incalculable. You would leave a lasting legacy that could span a generation. It won’t be easy. But it will be worthwhile. If you are a Christian, you will have an added bonus,and you can ask God anytime for insight and ideas. If you’re not a Christian, it could be a valid humanitarian cause. In any event, you’ll help us live longer, instead of undermining our lives with poor food choices. I hope you’ll think about it. All the best,
Lisa
Unless one is living the Ketogenic lifestyle. Our bodies burn all the protein & fat as fuel, not carbs(including sugar).
With only a very few tweaks, thiis wonderful Keto Cassarole is full of energy with few wasteful carbs.
Dr Ken Berry has great professional information on the Ketogenic & Carnivore lifestyles if one wanted to know more.