Fall evenings call for something warm and cheesy. You want comfort food without the heavy carbs. This Loaded Cauliflower Casserole is the answer to your cravings.
It is creamy, smoky, and totally satisfying. Your family will think they are eating potatoes. It fits perfectly into your busy weeknight routine. Let’s get cooking together!
Why This Recipe Is a Winner
This dish tastes just like a loaded baked potato. Your kids won’t even realize they are eating vegetables. It is a family favorite that everyone requests. You only need a few simple ingredients.
It is also naturally low-carb and keto-friendly. You can enjoy a second helping without the guilt. It is the perfect cozy side for chilly fall nights. This recipe is budget-friendly and uses pantry staples.
Simple Method
You just steam, stir, and bake. The oven does most of the hard work for you. Even a beginner cook can master this in minutes. It is a beginner-friendly recipe that yields impressive results.
Steaming the cauliflower keeps it tender but not mushy. Drying it well ensures a creamy sauce. You will love how easy the cleanup is. It is truly a one-dish wonder for dinner.
Ingredients You’ll Need
Most of these items are already in your fridge or pantry. Fresh cauliflower works best for the best texture.
- 1 large head of cauliflower, cut into bite-sized florets
- 1/2 cup sour cream
- 4 ounces cream cheese, softened
- 1 1/2 cups sharp cheddar cheese, shredded
- 6 slices bacon, cooked and crumbled
- 1/4 cup green onions, sliced
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Step-by-Step Directions
- Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius) and grease a 9×13 inch baking dish.
- Steam the cauliflower florets in a steamer basket over boiling water for 5 to 7 minutes until tender-crisp.
- Drain the cauliflower thoroughly and pat dry with paper towels to remove excess moisture.
- In a large mixing bowl, combine the sour cream, softened cream cheese, garlic powder, salt, and pepper until smooth.
- Fold in the steamed cauliflower, half of the shredded cheddar cheese, half of the bacon, and half of the green onions.
- Transfer the mixture to the prepared baking dish and spread evenly.
- Top with the remaining cheddar cheese and bacon bits.
- Bake for 15 to 20 minutes until the cheese is melted and bubbling.
- Remove from the oven and garnish with the remaining green onions before serving.
Best Ways to Enjoy It
Serve this warm right out of the oven. It pairs beautifully with roasted chicken or steak. This is the ultimate comfort meal for a Sunday night. Add a simple green salad on the side.
Set the table and gather the family around. The golden cheese crust is always a hit. You can even serve it at a holiday potluck. Everyone will ask you for the recipe!
Storage & Reheating
Store any leftovers in an airtight container. It stays fresh in the fridge for three days. This dish is perfect for meal prep lunches. You can reheat it easily in the microwave.
For the best texture, use the oven to reheat. Bake at 350°F for about ten minutes. This keeps the bacon bits nice and crispy. It does not freeze well because of the cream.
Tips for Best Results
- Steam the cauliflower just until tender to avoid mushiness.
- Pat the florets very dry with paper towels; don’t skip this step.
- Use sharp cheddar cheese for a bolder flavor profile.
- Soften your cream cheese fully for a smooth sauce.
- Cook your bacon extra crispy for the best texture contrast.
- Double the recipe if you are feeding a large crowd.
- Add a pinch of smoked paprika for extra depth.
- Use a glass baking dish to see the bubbly edges.
Ways to Switch It Up
- Swap sour cream for Greek yogurt for extra protein.
- Add diced jalapeños for a spicy kick.
- Mix in some steamed broccoli for more color and nutrients.
- Use pepper jack cheese for a little heat.
- Top with toasted breadcrumbs if you aren’t doing low-carb.
Common Questions
Can I use frozen cauliflower?
Yes, you can use frozen florets. Thaw them completely before starting the recipe. Make sure to squeeze out all the extra water. This prevents the casserole from becoming soup.
Can I make this ahead of time?
You can assemble it the night before. Keep it covered in the refrigerator. Add five extra minutes to the baking time. This is great for holiday prep!
How do I know when it is done?
The cheese should be completely melted and golden. You will see bubbles around the edges of the dish. The center should be hot and creamy. It usually takes about 20 minutes.
I hope this cozy recipe brightens your fall evenings. Give it a try and let every bite warm you up. Happy cooking!
— Lidia
Loaded Cauliflower Casserole
Ingredients
- 1 large head of cauliflower, cut into bite-sized florets
- 1/2 cup sour cream
- 4 ounces cream cheese, softened
- 1 1/2 cups sharp cheddar cheese, shredded
- 6 slices bacon , cooked and crumbled
- 1/4 cup green onions, sliced
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sal t
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius) and grease a 9x13 inch baking dish.
- Steam the cauliflower florets in a steamer basket over boiling water for 5 to 7 minutes until tender-crisp.
- Drain the cauliflower thoroughly and pat dry with paper towels to remove excess moisture.
- In a large mixing bowl, combine the sour cream, softened cream cheese, garlic powder, salt, and pepper until smooth.
- Fold in the steamed cauliflower, half of the shredded cheddar cheese, half of the bacon, and half of the green onions.
- Transfer the mixture to the prepared baking dish and spread evenly.
- Top with the remaining cheddar cheese and bacon bits.
- Bake for 15 to 20 minutes until the cheese is melted and bubbling.
- Remove from the oven and garnish with the remaining green onions before serving.
