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
On the hunt for more delicious recipes? Follow Small Town Woman on Facebook, Pinterest, and Instagram.
https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Hannah K
Is the nutritional info for each serving or that’s the entire casserole? Thanks!
Beth Pierce
Per serving.
Susan
I was looking at this recipe and noticed in the nutritional section, it says 41 carbs. I’m sure this is an error because there’s no way that many would be in this. Planning on making this Sunday.
Beth Pierce
Thanks, Susan! I hope you enjoy it! The nutritional software that is available to bloggers is only so good.
Sharon
Make this for my husband and myself and we loved it. Froze half of it it have in the next month or so and saved some to have leftover another day. Pretty much followed the recipe however I didn’t weigh the cauliflower, just guessed. The casserole was very thick so I added one egg. Also instead of breadcrumbs I added grated cheese with the bacon and chives on the top. We loved it. Will definitely make again.
Beth Pierce
So happy that you liked it, Sharon! Thanks for the tips!
Beverly Liming
I make this all the time. It is so good! It is a frequent dinner meal.
Beth Pierce
Thank you, Beverly! I am so happy that you like it!
Randa Gieser Calder
Followed the recipe to a “T” and after 40 minutes in the oven, the cheese did not melt! It started to over-brown around the edges, so I took it out of the oven. Lesson learned – never make a recipe for the 1st time for a holiday meal, this time was for Easter.
Beth Pierce
I have never had anyone tell me the cheese didn’t melt. My guess is that there was not enough fat in the cheese. Did you use a lowfat cheese?
Janey
What a fantastic take on cheesy cauliflower! We loved it. It was so filling, yummy, and fun – great way to eat veggies. We will make this again!
Taliah
I never knew cauliflower could taste so good and could taste even better than mashed potatoes. I am trying to watch my carbs and this really helps fill me up.
Kennedy
I love cheese so this cauliflower casserole quickly became a favorite of mine. I think I have made it four times in the last month. I usually eat it as a main meal and it really fills me up. Thanks for the amazing recipe.
Beth Pierce
The pleasure is all mine, Kennedy!
Lacy
Now this is a cauliflower casserole! Will definitely be making this again. Everyone loved it and it was just as delicious as mashed potato casserole.
Beth Pierce
I totally agree!
Olivia
I tried this recipe! I love cauliflower, and I have been wanting to add more veggies to my meal plan. It was fantastic. You will not be disappointed.
Beth Pierce
Thanks, Olivia! So glad that you liked the casserole!
Teagan
This cauliflower casserole was absolutely delicious! The combination of steamed cauliflower, cream cheese, sour cream, cheeses, bacon, and chives is a tasty combination. It’s fantastic that it’s not only tasty but also quick to make and low-carb-friendly. This will be on regular rotation at my house.
Beth Pierce
Thanks, Teagon! So glad that you like the casserole.
Lauren T
I am in love with this cauliflower casserole. It’s a great alternative for meat free meals if you leave the bacon off. So much flavor and easy to get prepped. It was ready for oven in less than 15 minutes.
Zayla
I have been making this for years, ever since you posted it. It has quickly become a family favorite, and even an extended family favorite. Thanks for always sharing your awesome recipes.
Beth Pierce
The pleasure is all mine, Zayla!
Stephanie G
I love this cauliflower casserole!! So flavor packed and perfect for my low carb lifestyle. I am always on the hunt for new low carb recipes.
Joe
This is such a tasty recipe! I like it better than potatoes. It has more flavor and is better for you. I have shared this recipe with numerous friends and family and they all agree that is the bomb.
Beth Pierce
Thanks, Joe! So glad that they like it!
Ebony
I made this for my family today and it was a hit! It was so light but filling and savory! The sour cream took this recipe to the next level! I can’t wait to make this again!
Beth Pierce
Thanks, Ebony! So glad that you love the cauliflower casserole.