This loaded cauliflower casserole recipe is the ultimate comfort food disguised as a low-carb, keto-friendly dish. Rich cheeses, crispy bacon, and creamy goodness bring the cauliflower to life.
Every bite offers a warm, satisfying mix of textures and flavors, making it ideal for cozy dinners, potlucks, or a hearty side that could steal the show.
Star Players in This Loaded Cauliflower Casserole Recipe
- Cauliflower florets – The hearty, low-carb base that holds all the creamy, cheesy goodness together.
- Cream cheese – Adds rich, velvety texture and tang, binding everything in creamy decadence.
- Sour cream – Offers subtle tanginess and helps balance the richness of the cheeses.
- Sharp cheddar cheese – Packs bold flavor and melts into a gooey layer of savory delight.
- Monterey Jack cheese – Smooth, mild, and ultra-melty for the perfect cheese pull.
- Crispy bacon – Brings crunch and smoky saltiness to elevate each bite.
- Fresh chives – Adds a punch of freshness and gentle onion flavor that lifts the whole dish.
How to Make This Keto Comfort Classic
Steam cauliflower until it’s fork-tender, then drain thoroughly. This helps avoid a watery casserole later.
Whip together cream cheese, sour cream, cheddar, Monterey Jack, and seasonings until smooth and creamy. Gently fold in the cauliflower, half the bacon, and chopped chives.
Spoon the mixture into a greased casserole dish. Top with remaining bacon and bake until bubbly and golden. Finish with a sprinkle of chives for a fresh pop of color.
Pro Tips for Creamy Success
Use full-fat dairy throughout—cream cheese, sour cream, and cheese. The richer the fat content, the silkier the casserole.
Drain cauliflower thoroughly after steaming. Any extra moisture could result in a watery bottom, and you want that creamy texture to shine.
Craving crunch? If you’re not watching carbs, a panko-butter topping adds a golden, crisp contrast. For extra protein, toss in some shredded chicken or crumbled ground beef.
Fresh chives give a clean, slightly sweet onion note that dried versions just can’t replicate. If you’re out, chopped green onions or parsley make tasty backups.
Keep It Tasty: Storing Your Loaded Cauliflower Casserole
Once cooled, store leftovers in an airtight container in the fridge for up to 3 days. For reheating, use the oven at low heat to maintain texture, or microwave at 50% power to avoid overheating the cheese.
To freeze, allow the casserole to cool fully, then wrap tightly or transfer to a sealed container. Freeze for up to 2 months. Thaw overnight in the fridge and reheat in the oven until warmed through.
Loaded Cauliflower Casserole
Ingredients
- 1/2 teaspoon onion powder
- 1 1/2 cups sharp cheddar cheese finely shredded
- 1 teaspoon garlic powder
- 1 box 8 ounces cream cheese, softened
- Kosher salt and freshly ground black pepper to taste
- 6 slices bacon cooked until crisp and coarsely chopped
- 1/2 cup sour cream
- 1/4 cup fresh chives chopped (reserve 1 tablespoon for garnish)
- 2 lbs cauliflower florets cut into bite-sized pieces
- 1 1/2 cups Monterey Jack cheese finely shredded
Instructions
- Steam the cauliflower until it becomes fork-tender, which typically takes about 10 minutes. Once cooked, transfer to a colander and allow it to drain thoroughly.
- Preheat the oven to 425°F and prepare a 9 x 13-inch baking dish by greasing it well.
- In a large mixing bowl, combine the softened cream cheese, sour cream, Monterey Jack, cheddar cheese, garlic powder, and onion powder. Stir until the mixture achieves a creamy and uniform texture.
- Gently fold the steamed cauliflower into the cheese mixture, followed by half of the chopped bacon and the majority of the chives. Season with kosher salt and black pepper to preference.
- Transfer the entire mixture into the prepared baking dish and distribute evenly. Sprinkle the remaining bacon on top.
- Bake uncovered for 20 to 25 minutes, or until the cheese is fully melted and bubbling.
- Once removed from the oven, finish with the reserved chives and serve immediately.
Notes
Ensure the baking dish is well-greased to facilitate serving and cleanup.
Full-fat versions of sour cream, cream cheese, and cheese are recommended for the best flavor and texture.
Alternative cheese options include Gruyere, Fontina, Pepper Jack, and Parmesan.
To adapt the dish for non-low-carb preferences, sprinkle a topping of buttered panko before baking.
Fresh chives elevate the flavor profile, though parsley or green onions make suitable substitutes.
For a heartier meal, incorporate pre-cooked protein such as grilled chicken or ground beef.
Refrigerate leftovers in an airtight container for up to three days and reheat gently.
To freeze, cool the dish completely, wrap securely, and store for up to two months. Thaw overnight in the refrigerator before reheating.
