Loaded Cauliflower Casserole is steamed cauliflower combined with cream cheese, sour cream, sharp cheddar, Monterey Jack, bacon, and chives. Cauliflower has never tasted this good! This delicious cauliflower side dish is quick, easy to make, and low-carb-friendly.
The Best Cauliflower Casserole
This Loaded Cauliflower Bake is AMAZING. Finding new ideas for the same old veggies that everyone in the family loves can be hard work. This, my friends, is a real winner. If you have not tried any of my recipes in a while, you must try this one! Even my picky son loves this one. Forget the loaded baked potato casserole and make this lower-carb, better-tasting version with cauliflower. If you like cauliflower, you must try, cauliflower au gratin, cheesy cauliflower soup, broccoli cauliflower salad, and whole roasted cauliflower.
How to make Cauliflower Casserole
First, steam or boil your cauliflower in a large pot until fork tender. Then drain it well because you don’t want any added moisture in this dish. Mix the cream cheese, sour cream, cheddar cheese, Monterey Jack, garlic powder, and onion powder in a large bowl until smooth and creamy. Slowly and gently stir in the steamed cauliflower, bacon, and chives.
Pour the mixture into a casserole dish and sprinkle with a little more bacon. Bake until the cheese is melted and gooey. Garnish with chives and serve hot.
Beth’s Recipe Tips
- The cauliflower should be steamed or boiled until it is fork-tender.
- Spray the casserole dish well with nonstick spray, as it makes for easier cleanup.
- For optimum flavor, I recommend full-fat sour cream, cream cheese, and cheese for this recipe. It just tastes better with it.
- Other cheeses that work well in this casserole are fontina, Gruyere, Pepper Jack, and Parmesan cheese.
- If low carb is not your thing, combine a cup of panko bread crumbs with 3 tablespoons of melted butter and sprinkle over the top before baking.
- Fresh chives really make this casserole pop! They are worth the added expense and trouble.
- Other garnishes that work well include chopped parsley or green onions.
- Season to taste with salt and pepper. I love lots of pepper on this dish.
- This Loaded Cauliflower Casserole can be served as a full meal. It really is very filling, but if more protein is desired, consider adding roasted or grilled chicken or cooked ground beef.
Can you prepare cauliflower casserole in advance?
In a hurry? You can steam the cauliflower ahead of time. As a matter of fact, you can prepare the whole dish in advance. Cover with plastic wrap and store in the refrigerator. Bring it out of the refrigerator and set it on the counter for about thirty minutes to warm up a bit. Then pop it in the oven for twenty-five minutes before serving.
Can you use frozen cauliflower?
Yes, follow the instructions for steaming the cauliflower and drain well. Then proceed with the recipe the same as using fresh cauliflower. Generally speaking, frozen cauliflower is more economical.
Storage and Reheat
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven on low or in the microwave at reduced power.
To freeze, first cool completely. Then, double wrap with plastic wrap or store in an airtight container. Freeze for up to 2 months. Thaw in the refrigerator overnight.
More vegetable side dishes you will love!
Loaded Cauliflower Casserole Recipe
Ingredients
- 2 lbs cauliflower florets cut in bite-size pieces
- 1 box 8 ounces of cream cheese softened
- 1/2 cup sour cream
- 1 1/2 cups sharp cheddar cheese finely shredded
- 1 1/2 cups Monterey Jack cheese finely shredded
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 6 slices crispy cooked bacon coarsely chopped
- 1/4 cup chopped fresh chives reserve one tablespoon for the top
- Kosher salt and black pepper to taste
Instructions
- Steam the cauliflower until fork tender; approximately 10 minutes. Drain well in a colander.
- Preheat oven to 425 degrees. Grease a 9 x 13-inch baking dish.
- In a large bowl, combine the cream cheese, sour cream, cheddar cheese, Monterey Jack, garlic powder, and onion powder. Mix until creamy and smooth. Gently stir in cauliflower, 1/2 of the bacon, and chives. Season with kosher salt and black pepper to taste.
- Spoon into a casserole dish and top with the remaining bacon. Bake uncovered for 20-25 minutes or until the cheese is melted. Top with remaining chives and serve.
Notes
- The cauliflower should be steamed or boiled until it is fork-tender.
- Spray the casserole dish well with nonstick spray, as it makes for easier cleanup.
- For optimum flavor, I recommend full-fat sour cream, cream cheese, and cheese for this recipe. It just tastes better with it.
- Other cheeses that work well in this casserole are fontina, Gruyere, Pepper Jack, and Parmesan cheese.
- If low carb is not your thing, combine a cup of panko bread crumbs with 3 tablespoons of melted butter and sprinkle over the top before baking.
- Fresh chives really make this casserole pop! They are worth the added expense and trouble.
- Other garnishes that work well include chopped parsley or green onions.
- Season to taste with salt and pepper. I love lots of pepper on this dish.
- This Loaded Cauliflower Casserole can be served as a full meal. It really is very filling, but if more protein is desired, consider adding roasted or grilled chicken or cooked ground beef.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven on low or in the microwave at reduced power.
- To freeze, first cool completely. Then double wrap with plastic wrap or store in an airtight container. Freeze for up to 2 months. Thaw in the refrigerator overnight.
Nutrition
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Amy
This was a very good side dish. Accompanied grilled salmon well! I added some chopped green onions with the chives to the mixture. My husband added hot sauce to his portion. I will definitely make it again.
Beth Pierce
Thank you, Ammy! I am so glad that you liked it!
Maggie
I loved this – it was really good! The only thing I found was that it was almost impossible to mix the cauliflower and cheese mixture as it was way too stiff (even after microwaving a bit to soften it up). The cauliflower started to break up. I ended up just layering the cauliflower with spoonfuls of the cheese mixture. Anyway, it turned out great,
Beth Pierce
Thanks, Maggie! I am glad that you liked it!
Sara Kosowski
I love this recipe! Next time I make it I’m going to do cauliflower and broccoli. I love the two together just steamed so I can’t imagine how it good they will be together with all this other yummy goodness.
Beth Pierce
Thanks, Sara! Enjoy!