Loaded Cauliflower Casserole

Loaded Cauliflower Casserole is my favorite way to turn a head of cauliflower into a cheesy, bacon-topped comfort food dinner. It’s a great low carb dinner recipe that also works well as a low carb side dish, and even my kids, who aren’t huge cauliflower fans, love it!

To make it, you steam cauliflower florets until fork tender, then stir them into sour cream, mayonnaise, ranch seasoning, black pepper, sharp cheddar cheese, chives and half of the bacon. The rest of the crispy bacon and another cup of sharp cheddar go on top, and it bakes until the cheese is bubbly and golden brown. It has all the flavors of a loaded baked potato.

Why My Family Loves It

When I was a kid, my mom would steam a pan of cauliflower and sprinkle a bunch of cheddar cheese on top. She and I would eat huge plates of it, and that’s what made me love cauliflower. This Loaded Cauliflower Casserole reminds me of those cheesy plates my mom would whip up, but WAY better.

I’m a big believer in the casserole as a dinner solution for busy families, and this is one of my favorite easy Casserole Recipes. Old-fashioned casseroles are usually loaded with pasta or rice, but here the star is cauliflower. Three cheers for vegetables!

The crispy bacon really sends it over the top, too. Plus, it adds a nice crunch next to the creamy cauliflower and melted cheese.

Ingredients You’ll Need

• Bacon: 8 slices, fried crispy and crumbled. Half goes in the cauliflower mixture and half goes on top.
• Cauliflower: 1 large head of fresh cauliflower, cut into florets.
• Sour cream and mayonnaise: ½ cup of each makes the creamy, cheesy sauce. Full-fat sour cream gives the best texture.
• Ranch seasoning and black pepper: 1 tablespoon of ranch seasoning and ¼ teaspoon of pepper give it that loaded baked potato flavor.
• Cheese: 2 cups of shredded sharp cheddar cheese, divided. One cup gets stirred in and the other goes on top.
• Fresh chives: 6 tablespoons, divided. Fresh green onions work too.

How to Make Loaded Cauliflower Casserole

Step one: Heat your oven to 350°F. Spray a 2-quart baking dish with nonstick spray. A 1.5-quart dish works too, or use a 9×13 casserole dish if you don’t mind a thinner layer.

Step two: First, fry the bacon in a large skillet until crispy, crumble it and set it aside.

Step three: Steam the cauliflower until tender, about 15 to 20 minutes. A steamer basket set over a large pot of simmering water works great. Then drain it really well.

Step four: In a large bowl, stir together the sour cream, mayonnaise, ranch seasoning and black pepper. Add the steamed cauliflower, half of the bacon, 1 cup of the sharp cheddar cheese and 3 tablespoons of chives, and mix well.

Step five: Spread the cauliflower mixture in an even layer in the baking dish. Next, top it with the rest of the sharp cheddar cheese and bacon.

Step six: Cover the dish with foil and bake for 20 minutes. Uncover it and bake another 5 to 10 minutes, just until the cheese is bubbly and starting to brown. Finally, sprinkle the remaining chives on top.

My Best Tips

• Drain the cauliflower well. Excess water makes the casserole runny, so let the steamed florets sit in a colander for a few minutes.
• Steam it just until fork tender. Tender cauliflower softens a bit more in the oven, and overcooked cauliflower turns mushy.
• Shred your own cheese if you can. That’s because a block of cheese melts smoother than pre-shredded cheese.

Easy Swaps

• Half broccoli: For more veggies, use half cauliflower and half broccoli florets.
• Add chicken: To chicken it up, stir some shredded rotisserie chicken into the cauliflower mixture before baking.
• Pepper Jack: Use it instead of the cheddar on top for a little heat. Colby Jack or Monterey Jack work too.
• Cream cheese: Stir in a couple of ounces of softened cream cheese with the sour cream for extra richness.
• Frozen cauliflower: Thaw it, steam it and drain it really well, since it holds a lot of water.

What to Serve with It

As a holiday side dish or a weeknight dinner side, it goes great with my Crock Pot Pork Chops or Instant Pot Pot Roast. Also, a crisp garden salad on the side rounds it out.

Love casseroles? Don’t miss my Mexican Tater Tot Casserole and Sausage Breakfast Casserole.

How to Store Loaded Cauliflower Casserole

• Refrigerator: Store leftovers in an airtight container for 3 to 4 days.
• Reheating: Warm it in a 350°F oven until hot. For single servings, however, the microwave works fine.
• Make ahead: Assemble the casserole, cover it with plastic wrap and refrigerate it up to a day ahead. Bake it a few extra minutes since it starts cold.

Loaded Cauliflower Casserole FAQs

Is loaded cauliflower casserole low carb?

Yes. Each serving has about 11 grams of carbs, or about 8 net carbs after fiber, so it fits nicely into most low-carb diet plans.

Can I make it without bacon?

You can, but the crispy bacon is what makes it loaded. For a meatless version, add an extra handful of cheese and chives.

Is it a main dish or a side dish?

That’s up for debate at my house. I could easily make a warm bowl of it my whole dinner, but it’s also a great side next to your favorite meat.

This Loaded Cauliflower Casserole is definitely worth a try. So add it to your meal plan this week and let me know how you like it! If you’re looking for more ways to use cauliflower, you’ll love my Cheesy Cauliflower Soup.

More Weeknight Dinners

• Ground Turkey Vegetable Soup
• Ground Turkey Stuffed Peppers
• Mexican Tater Tot Casserole
• Chicken Spaghetti
• John Wayne Casserole
• Cheesy Cauliflower Soup