Loaded Cauliflower Casserole is a creamy, cheesy side dish made with tender cauliflower, bacon, sour cream, cream cheese, cheddar, and Monterey Jack cheese. It has all the rich flavors of a loaded baked potato, with cauliflower taking the place of the potatoes.
I love this casserole because it’s one of those vegetable dishes that doesn’t feel like you’re eating vegetables. The cauliflower gets covered in a rich homemade cheese sauce, then topped with bacon, sour cream, more cheese, and fresh chives for a side dish my whole family will actually eat. 🥦🥓🧀
Why I Love This Recipe
Ingredients
About the Ingredients ⭐
- Cauliflower: Cut into bite-sized florets.
- Butter, Flour & Milk: Create the creamy base for the cheese sauce.
- Garlic: Adds flavor to the sauce.
- Cream Cheese & Sour Cream: Make the casserole rich and creamy.
- Cheddar & Monterey Jack: Add plenty of cheesy flavor. Pepper Jack can be used for a little heat.
- Bacon: Cook until crispy before adding.
- Chives or Green Onions: Add fresh flavor and color.
- Salt & Pepper: Season to taste.
Be sure to check out the full recipe and ingredient list below
How to Make Loaded Cauliflower Casserole
Steam the Cauliflower: Preheat the oven to 425°F and grease a casserole dish. Steam the cauliflower for about 5 minutes, until just fork-tender. Drain well.
Make the Sauce: Melt the butter over medium heat and cook the garlic for 1 minute. Whisk in the flour, then gradually whisk in the milk until the sauce begins to thicken.
Add the Cheese: Stir in the cream cheese, salt, pepper, and 1 cup each of cheddar and Monterey Jack until smooth and melted.
Assemble: Add the cauliflower to the casserole dish and pour the cheese sauce over it. Top with sour cream, bacon, and the remaining shredded cheese.
Bake: Bake uncovered for 10–15 minutes, until hot and bubbly. Top with chives or green onions before serving.
Tips I Found Helpful 💙
- Don’t overcook the cauliflower: Steam it just until fork-tender so it doesn’t become mushy.
- Drain it well: Extra moisture can make the cheese sauce watery.
- Shred your own cheese: It melts more smoothly into the sauce.
Questions Readers Ask Most
Casseroles I Love
Keto-Friendly Loaded Cauliflower Casserole
This Loaded Cauliflower Casserole is a creamy, cheesy side dish made with tender cauliflower, a homemade cheese sauce, crispy bacon, sour cream, and plenty of cheddar and Monterey Jack cheese. It has all the flavors of a loaded baked potato in a comforting cauliflower casserole.
Ingredients
- 1 head of cauliflower, cut into bite sized pieces, approx. 6 cups
- 2 Tablespoons unsalted butter
- 1 Tablespoon garlic, minced, approx. 3-4 cloves
- 3 Tablespoons all purpose flour
- 2 cup whole milk
- 4 ounces cream cheese
- 1 ½ cups shredded cheddar cheese or colby jack
- 1 ½ cups shredded monterey jack cheese or pepperjack cheese
- ½ teaspoon salt
- ½ teaspoon ground pepper
- 5 slices bacon, cooked and diced
- ⅔ cup sour cream
- 1 Tablespoon chives or green onions, chopped
Instructions
- Preheat the oven to 425°F. Lightly coat a casserole dish with nonstick cooking spray.
Add 1½–2 inches of water to a large saucepan and bring to a boil.
Place the cauliflower florets in a steamer basket and set the basket over the boiling water. Cover and steam for about 5 minutes, or until the cauliflower is just fork-tender. Do not overcook.
Carefully remove the steamer basket and allow the cauliflower to drain well. Set aside.
In a separate saucepan, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute, stirring frequently.
Whisk in the flour and cook for about 1 minute to remove the raw flour taste.
Gradually pour in the milk while whisking constantly. Continue cooking and whisking until the sauce begins to thicken.
Add the cream cheese and stir until completely melted and the sauce is smooth.
Reduce the heat to low. Season with salt and black pepper, then stir in 1 cup each of the cheddar and Monterey Jack cheese until melted and smooth. Remove from the heat.
Arrange the steamed cauliflower evenly in the prepared casserole dish. Pour the cheese sauce over the cauliflower.
Spoon dollops of sour cream over the top, then sprinkle with the cooked bacon and remaining shredded cheese.
Bake uncovered for about 10–15 minutes, or until the casserole is hot and bubbly and the cheese is melted and lightly browned.
Remove from the oven, sprinkle with chopped chives or green onions, and serve warm. 🥦🥓🧀
Notes
Steam the cauliflower only until just fork-tender and drain it thoroughly before assembling the casserole. Add the milk gradually while whisking to create a smooth sauce, and keep the heat low when melting in the cheese. Freshly shredded cheese will give you the creamiest texture. For a little extra heat, substitute Pepper Jack for the Monterey Jack. Let the casserole rest for about 5 minutes after baking before serving.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 543Total Fat: 43gSaturated Fat: 24gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 124mgSodium: 869mgCarbohydrates: 16gFiber: 3gSugar: 8gProtein: 26g
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