Loaded Cauliflower Casserole Recipe

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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.



  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.

Nutrition Facts