Loaded Cauliflower Casserole

LIKE THIS RECIPE?
Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and
leave a comment below the recipe!

Close up of Loaded Cauliflower Casserole in a white casserole dish.

4.64 from 57 votes

Print Recipe

Loaded baked potato meets cauliflower - baked in this super easy, extra delicious low carb, keto friendly casserole!

Prep Time15

Cook Time20

Total Time35

Course: Casserole

Cuisine: American

Keyword: bacon, casserole, cauliflower, cheese, keto, Loaded Cauliflower Casserole, Low carb, sour cream

Servings: servings

Calories: 269kcal

Author: Michaela Kenkel

Ingredients

1 large head cauliflower cut into pieces, about 5 cups
1 cup sour cream
2 cups shredded cheddar cheese divided
3 green onions (scallions) thinly sliced, divided
6 slices bacon cooked and crumbled, divided
1/2 teaspoon salt
1/4 teaspoon fresh cracked pepper

Instructions

Preheat oven to 350 degrees, spray casserole dish with non-stick cooking spray.
Steam cauliflower until just tender.
Place cauliflower, sour cream, half of bacon, half of scallions, half of cheese in a bowl and salt and pepper. Stir to combine. Transfer to casserole dish, sprinkle with other half of cheese.
Bake for 18-20 minutes or until heated though. Top with remaining cheese and scallions and serve hot.

Notes

Make Ahead Option

This casserole can easily be assembled ahead of time. Simply prepare the cauliflower mixture and place it in the casserole dish. Cover and refrigerate for up to 24 hours before baking.

When ready to cook, bake as directed, adding a few extra minutes if it’s coming straight from the refrigerator.

Storage Instructions

Leftover Loaded Cauliflower Casserole stores beautifully.

Store leftovers in an airtight container in the refrigerator for 3–4 days.

To reheat, warm portions in the microwave or place the casserole dish back in a 350°F oven until heated through.

Nutrition