Loaded Cauliflower Casserole Recipe

Loaded Cauliflower Casserole Recipe tastes better than the potato version but without the added carbs. Bite-size pieces of roasted cauliflower are covered in a sour cream and cream cheese sauce with bits of bacon, cheddar cheese, and green onion. It’s the tastiest side dish that’s keto and gluten-free.

If you need an easy way to get your kids to eat more vegetables try serving this Loaded Cauliflower Casserole. Cauliflower has never tasted so good. 

This cauliflower side dish would be a hit at any family gathering or party. It’s so easy to assemble and then reheat. 

Most versions of Loaded Cauliflower Casserole have you steam or boil the cauliflower but for added flavor, I roast mine. I noticed that when you make this with steamed or boiled cauliflower the sauce is a little watery. By roasting the cauliflower not only do you add a lot of flavors but the cheese sauce is never watery.

This casserole dish is easy to assemble. You simply cut the cauliflower into bite-size pieces. Then roast them.

Mix your cheese sauce and then mix it all together and bake until the cheese is melted.

Loaded Cauliflower Casserole Recipe FAQ

How can I make this recipe dairy-free?

I didn’t test the dairy-free version but you could try using, dairy-free cream cheese, dairy-free sour cream, and dairy-free cheddar cheese. Using dairy-free products will change the flavor and the net carbs will probably increase since a lot of dairy-free products use starch.

How do I store leftovers?

You can store leftover Loaded Cauliflower Casserole in an airtight container in your fridge for up to 5 days or in your freezer for up to 3 months.

Can I make Loaded Cauliflower Casserole ahead of time?

Yes, you can make Loaded Cauliflower Casserole ahead of time. I suggest assembling it and leaving it in your refrigerator until you are ready to serve. Then 30 minutes before serving, preheat the oven and bake for 25 minutes. 

Can I use broccoli instead of cauliflower?

You can use broccoli instead of cauliflower to make this recipe. The test will be very different but you’ll still end up with vegetables smothered in a cheesy sauce with bacon. 

Related Recipe

• Cauliflower Tortillas (Paleo + Vegan)
• Cauliflower Mexican Rice
• Cauliflower Tater Tots
• Keto Cauliflower Noodles for Lasagna
• Easy Cauliflower Fritters

Loaded Cauliflower Casserole Recipe

4-6 Servings

INGREDIENTS

• 1 head of cauliflower
• 1 ½ cups shredded cheddar cheese
• 8 oz package full-fat cream cheese, softened
• 1 cup full-fat sour cream
• 6 slices bacon, cooked, chopped
• 1 green onion, finely chopped
• 1 garlic clove, finely chopped
• Salt and pepper

METHODE

1. Preheat oven to 450° F. Line a large baking sheet or roasting pan with parchment paper.
2. Chop the cauliflower into bite-size pieces. Place the cauliflower on the baking sheet, toss with olive oil or coconut oil, season with salt and pepper. 
3. Roast the cauliflower for 20 minutes, until fork-tender and set aside.
4. While the cauliflower is roasting assemble the rest of the ingredients. Shred the cheese. Chop up the bacon, green onion, and garlic. 
5. In a large bowl, add the cheddar cheese but reserve about a handful to garnish the loaded cauliflower casserole with. Add the sour cream and cream cheese. Add the bacon but reserve a handful to garnish the casserole with. Then add green onions, reserve the brightest green pieces for garnishing the casserole with. Lastly, add the garlic. Using a spoon or spatula, mix the mixture together until combined.
6. Add the roasted cauliflower to the mixture, mix to combine. 
7. Pour the mixture into a baking pan or casserole dish. Use a spatula to even out the mixture. Sprinkle the remaining cheese and bacon over the casserole.
8. Bake the casserole for 20-25 minutes at 400° F, until the cheese is melted and bubbling. 
9. When ready to serve sprinkle the remaining green onions over the casserole.

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