Get ready to fall in love with comfort food all over again with this Loaded Cauliflower Casserole Recipe! It’s the kind of dish that brings everyone to the table, bursting with creamy, cheesy goodness, smoky bacon, and a hint of oniony freshness. Whether you’re looking to lighten up your weeknight dinners or wow your friends at a potluck, this casserole delivers all the flavor of a loaded baked potato, but in a low-carb, gluten-free package. Trust me, you’ll want to make this one again and again!
Ingredients You’ll Need
The beauty of this Loaded Cauliflower Casserole Recipe is how each ingredient plays its part to create something truly irresistible. From the creamy base to the crispy bacon, these simple staples come together for a dish that’s as easy as it is delicious.
- Cauliflower florets: The hearty foundation that soaks up all the cheesy, savory flavors while keeping things light and low-carb.
- Bacon: Cooked until crispy and crumbled, bacon adds smoky, salty crunch that makes every bite pop.
- Sour cream: This gives the casserole a rich, tangy creaminess—swap for Greek yogurt if you want a lighter twist.
- Cream cheese: Softened cream cheese melts into the sauce for extra luscious texture and a subtle tang.
- Cheddar cheese: Sharp, melty cheddar is the star of the cheese blend—half goes inside, half gets baked bubbly on top.
- Mozzarella cheese: For gooey, stretchy goodness that binds the casserole together and gives it that classic “cheese pull.”
- Green onions: Sliced and sprinkled throughout, they add fresh, zippy flavor and make a perfect garnish.
- Garlic powder: Just a little goes a long way in boosting the savory notes.
- Onion powder: Rounds out the flavor profile so every bite is deeply satisfying.
- Salt: Essential for bringing out all the flavors without overpowering the delicate cauliflower.
- Black pepper: Adds a subtle warmth and ties the whole casserole together.
How to Make Loaded Cauliflower Casserole Recipe
Step 1: Prep and Preheat
Start by preheating your oven to 375°F and lightly grease a 9×9-inch baking dish. This ensures your Loaded Cauliflower Casserole Recipe won’t stick and will slide out effortlessly when it’s time to serve. Little steps like this make a big difference!
Step 2: Steam the Cauliflower
Cut your cauliflower into bite-size florets, then steam or boil them for 5 to 7 minutes until they’re just fork-tender. Be sure to drain them very well—excess moisture can make your casserole watery, and we’re all about that perfectly creamy texture.
Step 3: Mix Up the Creamy Base
In a large bowl, combine the sour cream, softened cream cheese, 1 cup of the cheddar cheese, all the mozzarella, most of the green onions (save a few for garnish), garlic powder, onion powder, salt, and pepper. Whip it all together until the mixture is smooth, fluffy, and totally irresistible.
Step 4: Fold in the Cauliflower
Gently fold the drained cauliflower florets into the creamy cheese mixture. You want every piece fully coated, so take your time and stir carefully—this step ensures every bite is packed with flavor.
Step 5: Assemble and Top
Pour the cheesy cauliflower mixture into your prepared baking dish and smooth it out evenly. Sprinkle the remaining cheddar cheese over the top, then add the crumbled bacon for a golden, crispy finish that screams comfort food.
Step 6: Bake to Perfection
Slide the casserole into the oven and bake for 25 to 30 minutes, until the cheese is bubbling and the top is golden brown. The aroma alone will have everyone peeking into the kitchen!
Step 7: Garnish and Serve
Once it’s out of the oven, sprinkle on the reserved green onions for a burst of color and freshness. Let the casserole cool for a few minutes—it’ll firm up a bit and slice beautifully.
How to Serve Loaded Cauliflower Casserole Recipe
Garnishes
A generous sprinkle of fresh green onions is a classic finish, but you can also add a touch of chopped parsley for extra color or a dash of smoked paprika for a little heat. Don’t be afraid to get creative—sometimes a dollop of extra sour cream or a scattering of chives really takes it over the top.
Side Dishes
This Loaded Cauliflower Casserole Recipe is hearty enough to stand alone, but it’s also the perfect partner for grilled chicken, roast beef, or even a simple garden salad. The creamy, cheesy flavors balance beautifully with crisp greens or roasted veggies.
Creative Ways to Present
For a playful twist, try baking the casserole in individual ramekins for personalized servings (kids love this!). Or, spoon it into hollowed-out bell peppers for an edible bowl that adds extra sweetness and color to your table.
Make Ahead and Storage
Storing Leftovers
Leftover Loaded Cauliflower Casserole Recipe keeps like a dream! Just cover the dish tightly or transfer portions to airtight containers and stash in the fridge for up to 4 days. The flavors deepen as it sits, making leftovers almost better than the first day.
Freezing
If you want to freeze your casserole, let it cool completely, then wrap it well or transfer to freezer-safe containers. It’ll keep for up to 2 months. Thaw overnight in the fridge before reheating to preserve the best texture and flavor.
Reheating
To reheat, simply pop individual portions in the microwave or warm the whole casserole in a 350°F oven until hot and bubbly. If the top starts to brown too quickly, loosely cover with foil. A sprinkle of fresh cheese on top can make it feel brand new!
FAQs
Can I make this Loaded Cauliflower Casserole Recipe ahead of time?
Absolutely! Assemble the casserole up to a day in advance, cover, and refrigerate. When you’re ready, just bake as directed, adding a few extra minutes if it’s going into the oven cold.
Is it possible to make this recipe vegetarian?
Yes, just skip the bacon or use your favorite plant-based alternative. You’ll still get all the creamy, cheesy satisfaction—try adding roasted vegetables or sun-dried tomatoes for extra flavor.
Can I use frozen cauliflower instead of fresh?
You sure can! Just steam or boil the frozen cauliflower until tender, drain very well to avoid excess moisture, and proceed as usual. It’s a great shortcut for busy nights.
What cheeses work best for this casserole?
Cheddar and mozzarella are classic, but feel free to swap in pepper jack for a spicy kick, or use gouda for a smoky note. Mixing up the cheese blend is a fun way to personalize your Loaded Cauliflower Casserole Recipe.
Is this casserole keto-friendly?
Yes! This recipe is naturally low in carbs and high in fat, making it a fantastic option for anyone following a keto lifestyle. It’s also gluten-free, so it fits a variety of diets.
Final Thoughts
If you’re craving comfort without compromise, you can’t go wrong with this Loaded Cauliflower Casserole Recipe. It’s a dish that proves healthy can be delicious, and once you try it, you’ll want to share it with everyone you know. Give it a go and see why it’s become a beloved staple in so many kitchens!
Print
Loaded Cauliflower Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Description
This Loaded Cauliflower Casserole is a delicious, low-carb side dish perfect for comforting meals. Packed with creamy cheeses, crispy bacon, and savory seasonings, it combines tender cauliflower florets in a rich and cheesy bake that’s both satisfying and flavorful.
Ingredients
Vegetables
- 1 large head cauliflower, cut into florets
- 2 green onions, sliced (reserve a few for garnish)
Dairy
- 1 cup sour cream
- 4 ounces cream cheese, softened
- 1½ cups shredded cheddar cheese, divided
- ½ cup shredded mozzarella cheese
Meat
- 4 slices bacon, cooked and crumbled
Spices & Seasonings
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Prepare the oven and dish: Preheat the oven to 375°F (190°C) and lightly grease a 9×9-inch baking dish to prevent sticking.
- Cook the cauliflower: Steam or boil the cauliflower florets for 5–7 minutes until they are fork-tender but not mushy. Drain thoroughly to remove excess water which could make the casserole watery.
- Mix the creamy base: In a large bowl, combine the sour cream, softened cream cheese, 1 cup of shredded cheddar cheese, shredded mozzarella cheese, most of the sliced green onions (set aside some for garnish), garlic powder, onion powder, salt, and black pepper. Stir until the mixture is well blended and creamy.
- Combine cauliflower and cheese mixture: Gently fold the drained cauliflower florets into the cheese mixture, ensuring the cauliflower is evenly coated with the creamy blend.
- Assemble the casserole: Transfer the cauliflower mixture to the prepared baking dish, spreading it out evenly for consistent baking.
- Add toppings: Sprinkle the remaining ½ cup of shredded cheddar cheese over the top of the casserole, then evenly distribute the crumbled cooked bacon.
- Bake: Place the casserole in the preheated oven and bake for 25–30 minutes or until it is bubbly and the top is golden and slightly crisp.
- Garnish and serve: Remove from the oven and sprinkle the reserved sliced green onions on top just before serving for a fresh, flavorful finish.
Notes
- For a lighter version, substitute Greek yogurt for sour cream to reduce fat content.
- You can add broccoli florets along with cauliflower for extra vegetable variety and nutrition.
- Swap cheddar cheese with pepper jack cheese if you prefer a spicier casserole with a kick.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 4g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 55mg
