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
Ingredient Notes
- Cauliflower: Use one fresh head of cauliflower cut into bite-sized florets, or save time with bags of pre-cut cauliflower. Keep the pieces similar in size so they cook evenly.
- Butter: Butter creates the base for the creamy cheese sauce and adds plenty of rich flavor.
- Garlic: Fresh or pre-minced garlic gives the sauce the best flavor. I wouldn’t substitute garlic powder in this recipe.
- All-Purpose Flour: Flour helps thicken the homemade cheese sauce. If you’re making a low-carb version, you can use a low-carb thickener instead.
- Whole Milk: Whole milk gives the cheese sauce a rich, creamy consistency without making it too heavy.
- Cream Cheese: Cream cheese makes the sauce extra creamy while adding a slight tang that pairs perfectly with the cheddar and bacon.
- Sharp Cheddar Cheese: Sharp cheddar gives you plenty of bold cheesy flavor. Freshly shredded cheese melts much more smoothly than packaged shredded cheese.
- Monterey Jack or Pepper Jack: Monterey Jack adds a mild, creamy flavor, while Pepper Jack is a great choice if you want a little heat.
- Bacon: Thick-cut bacon cooked until crispy is my favorite for this casserole. Pre-cooked bacon can be used when you’re short on time.
- Sour Cream: Sour cream gives the casserole that classic loaded baked potato flavor and adds even more creaminess.
- Chives or Green Onions: Sprinkle them over the finished casserole for fresh onion flavor and a pop of color.
- Salt & Pepper: Season to taste, but remember that the bacon and cheeses already add saltiness, so I recommend tasting before adding extra salt. 🥦🥓🧀
Be sure to check out the full recipe and ingredient list below
How To Make Loaded Cauliflower Casserole
- 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. 🥦🥓🧀
Be sure to check out the full recipe and ingredient list below
Tips I Found Helpful
- Cut the cauliflower into similar-sized florets so everything cooks evenly. Steam the cauliflower only until just fork-tender.
- Overcooking it before baking can make the casserole watery and mushy. Let the steamed cauliflower drain really well before adding it to the casserole dish.
- Extra moisture can thin out the cheese sauce.
- Cook the flour and butter mixture for about 1 minute before adding the milk to remove the raw flour taste. Add the milk gradually while whisking to help keep the cheese sauce smooth and lump-free.
- Soften the cream cheese before adding it so it melts into the sauce more easily.
- Shred the cheese yourself when possible. Pre-shredded cheese contains anti-caking ingredients that can make the sauce less smooth.
- Keep the heat low when adding the shredded cheese. High heat can cause cheese sauce to become grainy or separate.
- For a little heat, use Pepper Jack instead of Monterey Jack or sprinkle in a pinch of crushed red pepper.
- Let the casserole sit for about 5 minutes after baking before serving so the cheese sauce has a chance to thicken slightly. 🥦🥓🧀
Frequently Asked Questions
Casseroles I Love
Keto-Friendly Loaded Cauliflower Casserole
Yield:
6
Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
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.
No Ratings
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.
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