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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Ginger Jackson
Made this it was very good but a little salty, do you have any ideas on the salt part of it I didn’t use extra salt but didn’t use 2 lbs of cauliflower
Beth Pierce
The only salty thing in the casserole is bacon.
Kassie Reynolds
I used Neufchâtel cheese and low fat sour cream and added panko bread crumbs with melter butter and parsley as a topping and it was ah-mazing!
Served with a mini spiral sliced ham. Great meal. Thank you!
Beth Pierce
Thanks, Kassie! So glad that you liked it. Thanks for all the great tips!
Rachel Johnson
I’m making this for a Friendsgiving dinner this weekend! Do you fry the bacon up before mixing everything together?
Beth Pierce
Yes you do.
Helene
Thanks for another wonderful recipe. I have made this many times, and always a hit. I cook the cauliflower in the microwave for 10 minutes and drain any liquid before adding the rest of the ingredients. I sometimes add chopped white onion to the cauliflower, sub mayonaise for the cream cheese and smoked sausage for the bacon. Smoked paprika also gives it a nice flavor.
Beth Pierce
Thanks, Helene for all the great tips!!
Sue
Loved the taste of this casserole.
Added sautéed onions and garlic as one woman recommended and cut the cheese back by a third as suggested by another. They both improved the recipe I think.
Will increase the amount of cauliflower next time though. This make a lot of sauce and could use a little more veggie.
Well done thanks for posting.
Beth Pierce
Thanks Sue! Glad that you liked the casserole!
Lynn
Made this yesterday for a cookout. It was a huge hit!!! Will be making it again today for another event, only making more so that I can have left overs this time.
Only took about 4 minutes to steam my cauliflower. It worked well making it in advance and refrigerating until I needed it.
Beth Pierce
Thanks for the tip Lynn. So glad that you liked it!
Rebekah
I’m starting to think about freezer meals, as we prepare to welcome our 7th baby – do you think this would freeze well?
Thank you for your time.
Beth Pierce
Congratulations! How exciting! The reader say that it does. I do not freeze much around here with my husband and my son.
MK
I made this for dinner tonight. It’s very good, but I made some changes. I sautéed some onion and garlic and added that to the mixture. I think 3 cups of cheese is too much so I would use only 2 next time. Also, I only added 3 strips of bacon, which seemed like enough to get the flavor.
Mary
Love all things cauliflower! Can’t wait to try this out.
Beth Pierce
Thanks Mary! Enjoy!!
Ronald M
I made this for dinner tonight. It was delicious, but the cauliflower became mush like mashed potatoes. I used raw cauliflower pieces purchased from the produce department. I steamed them for 10 minutes and they seem firmed when I added them to the recipe but then dissolved into the cheese sauce when I baked the casserole for 20 minutes.
Linda
I don’t have the Monterey jack cheese could I use another kind of cheese
Beth Pierce
Yeah sure. Colby, gouda, or muenster would work well.
Leslee
I’ve made this before!
Try using whole head of cauliflower cut into good size chunks!
Just blanch!
Fold in with the other ingredients “carefully”
This will help it from getting mushy
Gisele Badescu
Amazing recipe. Definitely adding to staple dishes for everyday and holidays. Everyone loves it.
Beth Pierce
Thanks Gisele! So glad that everyone liked it.
Graciela Eldridge
I made this for a potluck earlier in the year. It was a big hit. No one guessed it was cauliflower. One person asked for the recipe and was so surprised it wasn’t potatoes. I’m making this again tomorrow for Christmas. It will be yummy. Great recipe.
Beth Pierce
Thanks! So glad that everyone liked it. We love it too! It is delicious.
Renee Stevens
I made this for the first time several months ago and it was such a hit with my 30 yr old son, he comes over for dinner as OFTEN as his schedule allows! Thanks so much for this extra time with my son, even if it is to please his tummy and not so much me!😂
Beth Pierce
That is great! So glad that he liked it. I have a couple of teenagers so I understand.
Donna Knoblock
Can this be made the day before and then just reheated?
Beth Pierce
Yes it can!
R.
I want to try this as side this holiday season. I Googled this but since this is your recipe, is one head of cauliflower equivalent to two pounds?
Beth Pierce
No not quite unless it is a really huge head.
Bridget
This is a great recipe! I’m going to convert it to a crockpot recipe. Have you tried it that way before?
Beth Pierce
No I have not.
Valerie
Did you ever make this in the crockpot? I am planning on taking to a potluck and would need to keep it warm.
Beth Pierce
No, Valerie. Sorry I have not but I do think it would work out. Please, let us know if you tried and what the results were.
Lori
Made it last night added rotisserie chicken, it was amazing! Thanks, it’s definitely a keeper, loved it.
Beth Pierce
So glad that you enjoyed it!!