Here’s a detailed recipe for Loaded Cauliflower Casserole, a creamy, cheesy, low-carb comfort dish that’s perfect as a side or main course. It’s a great alternative to loaded baked potatoes, especially for keto or gluten-free diets.
🥦 Loaded Cauliflower Casserole
🍽️ Yield: 6 servings
⏱️ Prep Time: 15 minutes
⏱️ Cook Time: 25–30 minutes
🔥 Oven Temp: 375°F (190°C)
🧾 Ingredients:
For the casserole:
- 1 large head cauliflower, cut into florets (about 6 cups)
- 6 slices bacon, cooked and crumbled (reserve some for topping)
- 1 cup sour cream
- ½ cup mayonnaise (or softened cream cheese for a thicker texture)
- 1½ cups shredded cheddar cheese, divided
- ½ cup shredded mozzarella cheese
- ¼ cup chopped green onions (plus more for garnish)
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- Salt & pepper, to taste
👩🍳 Instructions:
1. Preheat oven
Set your oven to 375°F (190°C) and grease a 9×9″ or 9×13″ baking dish.
2. Cook the cauliflower
- Bring a large pot of salted water to a boil.
- Add cauliflower florets and cook until fork-tender but not mushy (about 5–7 minutes).
- Drain well and pat dry with paper towels to remove excess moisture. This prevents a watery casserole.
3. Prepare the bacon
- Cook bacon in a skillet until crispy. Drain on paper towels.
- Crumble and set aside. (Reserve a bit for topping.)
4. Mix the base
In a large mixing bowl, combine:
- Sour cream
- Mayonnaise (or cream cheese)
- ½ of the cheddar cheese (¾ cup)
- Mozzarella cheese
- Green onions
- Garlic powder, onion powder, salt, and pepper
- Crumbled bacon (leave some for topping)
Stir until well mixed.
5. Assemble the casserole
- Gently fold cooked cauliflower into the mixture until evenly coated.
- Transfer to the prepared baking dish.
- Sprinkle the remaining cheddar cheese on top.
- Add extra bacon bits and green onions if desired.
6. Bake
- Bake uncovered at 375°F (190°C) for 20–25 minutes, or until the cheese is bubbly and golden.
- Optional: Broil for 2–3 minutes at the end for a crispy top.
7. Serve
- Let rest for 5 minutes before serving.
- Garnish with extra green onions, bacon, or a dollop of sour cream if you’re feeling indulgent.
❓FAQs – Loaded Cauliflower Casserole
🧀 Can I make it ahead of time?
Yes! Assemble the casserole (without baking), cover, and refrigerate for up to 24 hours. Bake just before serving. Add 5–10 minutes extra if baking from cold.
🥓 Can I make it vegetarian?
Absolutely. Just skip the bacon or use a vegetarian bacon alternative. You can also add roasted mushrooms or caramelized onions for depth.
🌿 Can I add other vegetables?
Yes! Try:
- Broccoli florets
- Chopped spinach
- Diced bell peppers
Just make sure to precook and dry them to avoid extra moisture.
🥶 Can I freeze it?
Yes, but it’s best when fresh. To freeze:
- Let it cool completely after baking.
- Wrap tightly and freeze for up to 2 months.
- Thaw overnight in the fridge and reheat at 350°F until warm.
🥛 Can I use Greek yogurt instead of sour cream?
Yes! Full-fat plain Greek yogurt is a great high-protein alternative to sour cream.
🥄 What can I use instead of mayo?
- Cream cheese (softened)
- More sour cream
- Greek yogurt
All will yield slightly different textures, but still creamy and delicious.
🥩 Can I make it a full meal?
Yes. Add:
- Cooked shredded chicken
- Ground beef or sausage (browned and drained)
- Leftover ham
This turns it into a hearty one-dish dinner.
🔥 Why did my casserole turn watery?
Likely causes:
- Cauliflower wasn’t dried well enough.
- Overcooked cauliflower.
- Frozen veggies were used without draining properly.
Always pat dry thoroughly and avoid overboiling.
🌱 Is this keto-friendly?
Yes! It’s naturally low-carb and high-fat, perfect for keto. Each serving is typically around 5–7g net carbs, depending on ingredients.
🔄 Variations & Add-Ins
- Spicy kick: Add chopped jalapeños or red pepper flakes.
- Tex-Mex: Swap cheddar for pepper jack, add taco seasoning and ground beef.
- Buffalo-style: Mix in buffalo sauce and shredded chicken.
- Ranch version: Stir in ranch seasoning or use ranch dressing instead of mayo.
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