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Loaded Cauliflower Casserole

Loaded Cauliflower Casserole

Rich, cheesy, and keto-friendly, this Loaded Cauliflower Casserole is the ultimate low-carb comfort food. Packed with bacon, cheddar, and a creamy sauce, it’s perfect as a hearty side dish or main meal. Make-ahead and gluten-free!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6
Course: Appetizer
Cuisine: American
Calories: 361
Ingredients Method Notes

Ingredients
  

  • 1 large head of cauliflower cut into florets
  • 4 oz cream cheese softened
  • ½ cup sour cream or plain Greek yogurt
  • 1½ cups shredded cheddar cheese
  • 1 cup shredded Monterey Jack or Colby Jack cheese
  • ½ cup grated Parmesan cheese
  • 6 slices bacon or turkey bacon cooked and crumbled
  • 3 green onions or chives thinly sliced
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tbsp ranch seasoning optional for extra flavor
  • Salt and pepper to taste

Method
 

  1. Steam or Roast Cauliflower: Steam florets for 8–10 minutes or roast at 400°F for 15–20 minutes. Let cool slightly.
  2. Make the Cream Base: In a bowl, mix softened cream cheese and sour cream. Add garlic powder, onion powder, ranch seasoning, salt, and pepper.
  3. Combine Everything: Add cheddar, Monterey Jack, and half the Parmesan. Stir in most of the bacon and green onions. Fold in cauliflower.
  4. Assemble and Bake: Pour into a greased 9x13-inch baking dish. Top with remaining Parmesan. Bake at 375°F for 20–25 minutes until bubbly and golden.
  5. Garnish and Serve: Top with remaining bacon and green onions. Serve hot!

Notes

  • Use roasted cauliflower for less moisture and more flavor.
  • Add cooked chicken or sausage to turn it into a full meal.
  • Store in the fridge for 3 days or freeze before baking.