There’s something magical about the combination of cheesy, creamy, and perfectly roasted vegetables, and this Loaded Cauliflower Casserole is no exception. It's a crowd-pleaser that delivers all the indulgent flavors of a loaded baked potato but swaps out the carbs for wholesome cauliflower.

I discovered this gem of a recipe during my low-carb journey, and it quickly became a household favorite. Whether you're meal-prepping for the week or hosting a family dinner, this dish fits the bill beautifully. Let’s dive into what makes this casserole so special.
Why You'll Love This Loaded Cauliflower Casserole
Get ready to experience comfort food at its finest. This casserole isn’t just tasty – it’s a healthier, low-carb option that doesn’t skimp on flavor.
First, it’s incredibly easy to make. With just a handful of ingredients and minimal prep work, you can have this dish in the oven in no time. It’s perfect for busy weeknights or when you’re craving something hearty without spending hours in the kitchen.
Second, it’s a great way to get even the pickiest eaters to enjoy their veggies. The creamy cheese sauce, crispy bacon, and fresh green onions create a flavor-packed dish that’s hard to resist.
Third, it’s versatile. Serve it as a side dish for a roasted chicken dinner or make it the star of the meal with a simple salad on the side. You can even customize the ingredients to suit your dietary needs.
Finally, it’s meal-prep friendly. This casserole stores beautifully and reheats like a dream, making it ideal for make-ahead lunches or dinners.
Ingredients Notes

The beauty of this recipe lies in its simplicity. Each ingredient brings something special to the dish, creating the perfect harmony of flavors.
Cauliflower is the star of the show. You’ll need one large head, cut into florets. For the best results, steam or lightly blanch the cauliflower before assembling the casserole to ensure it’s tender but not mushy.
Cream cheese forms the base of the creamy sauce. Make sure it’s softened to blend easily. Full-fat cream cheese works best for a rich, indulgent texture.
Cheddar cheese brings sharp, tangy notes that pair wonderfully with the creamy base. Use freshly grated cheese for the best melting quality.
Sour cream adds a tangy richness to the sauce. It balances the creaminess with a slight zing that keeps the dish from feeling too heavy.
Bacon provides the savory, smoky crunch that takes this casserole to the next level. Cook the bacon until crispy and crumble it for even distribution.
Green onions add a fresh, slightly sharp flavor that brightens up the dish. They’re sprinkled on top just before serving for a burst of color and freshness.
If you have a casserole dish and a steamer basket, you’re all set for equipment. A mixing bowl and a whisk will also come in handy for preparing the sauce.
How To Make This Loaded Cauliflower Casserole

Creating this casserole is a breeze, even for beginner cooks. Follow these simple steps for a dish that’s sure to impress.
Start by preheating your oven to 375°F and lightly greasing a casserole dish. Bring a large pot of water to a boil, then blanch the cauliflower florets for 3-4 minutes. Drain and pat them dry with a clean kitchen towel.
In a mixing bowl, combine softened cream cheese, sour cream, half of the grated cheddar, and a pinch of salt and pepper. Whisk until smooth and creamy.
Layer the blanched cauliflower in the greased casserole dish. Pour the creamy cheese mixture over the top, making sure to coat all the florets evenly.
Sprinkle the remaining cheddar cheese and crumbled bacon over the top. Bake for 20-25 minutes, or until the cheese is bubbling and golden.
Just before serving, garnish with sliced green onions for a pop of freshness and a hint of crunch.
This casserole takes about 30 minutes of active prep time and an additional 25 minutes in the oven, making it an easy weeknight dinner or an impressive dish for gatherings.
Storage Options
This casserole stores wonderfully, making it a great choice for leftovers or meal prep. Once cooled, transfer any leftovers to an airtight container.
In the refrigerator, it will stay fresh for up to 4 days. To reheat, place a portion in the microwave or pop the whole casserole dish back in the oven at 350°F until warmed through.
For longer storage, freeze the casserole in individual portions. Wrap tightly in plastic wrap or aluminum foil before placing it in a freezer-safe container. It will keep for up to 2 months.
When ready to enjoy, thaw the casserole overnight in the fridge and reheat as desired. The flavors remain just as delicious, even after freezing.
Variations and Substitutions
The versatility of this recipe allows for plenty of customization, so feel free to make it your own.
For a keto-friendly version, swap the sour cream with full-fat Greek yogurt and ensure the bacon is sugar-free.
Add extra veggies like chopped broccoli, bell peppers, or mushrooms to make it even heartier and more colorful.
If you’re a fan of spice, sprinkle some red pepper flakes or diced jalapeños into the cheese mixture for a kick of heat.
Make it vegetarian by skipping the bacon and adding a smoky seasoning like paprika or liquid smoke to replicate that flavor.
Experiment with different cheeses – Monterey Jack, Gouda, or even Parmesan can bring unique flavors to this casserole.
This Loaded Cauliflower Casserole is a testament to how simple ingredients can create extraordinary flavors. With its creamy sauce, crispy bacon, and satisfying texture, it’s a dish you’ll find yourself making again and again.
PrintLoaded Cauliflower Casserole Recipe
This Loaded Cauliflower Casserole recipe is a low-carb, keto-friendly side dish packed with cauliflower, cheese, bacon, and sour cream. It's the perfect comfort food alternative to traditional potato casseroles, full of creamy, cheesy goodness and loaded with flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1 large head of cauliflower, cut into florets
- 1 cup shredded cheddar cheese
- ½ cup sour cream
- ¼ cup cream cheese, softened
- ¼ cup heavy cream
- 6 slices cooked bacon, crumbled
- ¼ cup chopped chives or green onions
- ½ tsp garlic powder
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
- Steam or boil cauliflower florets until tender, then drain and pat dry.
- In a large bowl, mix sour cream, cream cheese, heavy cream, garlic powder, salt, and pepper until smooth.
- Add the cooked cauliflower to the mixture and toss to coat.
- Transfer the mixture to the prepared baking dish. Top with cheddar cheese and crumbled bacon.
- Bake for 20–25 minutes until cheese is melted and bubbly.
- Sprinkle with chives or green onions before serving.
Notes
- To make this recipe vegetarian, omit the bacon or substitute it with a vegetarian bacon alternative.
- For extra flavor, add a pinch of smoked paprika or red pepper flakes.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 2g
- Sodium: 400mg
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