There's nothing quite like the comforting aroma of a creamy, cheesy casserole bubbling away in the oven. This Loaded Cauliflower Casserole takes all the flavors you love in a loaded baked potato—bacon, cheese, sour cream—and transforms them into a low-carb, veggie-packed dish that's irresistible.

I discovered this recipe when looking for a way to satisfy my comfort food cravings without the carb overload. Now, it’s a staple in our home, perfect for family dinners, potlucks, or even meal prep for the week. Let’s dive into what makes this dish a standout!

Why You'll Love This Loaded Cauliflower Casserole

Get ready to enjoy a casserole that’s creamy, cheesy, and loaded with flavor while being surprisingly healthy.

This recipe is a fantastic option for anyone seeking a low-carb alternative to traditional comfort food. The cauliflower is roasted to perfection, giving it a subtle nuttiness and a tender bite that pairs beautifully with the creamy cheese sauce.

It’s also a breeze to prepare. In just about 40 minutes, you can have a satisfying dish on the table that feels like a gourmet creation but requires minimal effort.

And let’s not forget its crowd-pleasing nature! Whether you’re feeding picky eaters or impressing guests, the combination of crispy bacon, gooey cheese, and tender cauliflower is sure to be a hit.

Finally, this dish is wonderfully versatile. It works equally well as a side dish for a holiday feast or as a main course for a weeknight dinner.

Ingredients Notes

The magic of this casserole lies in its simple yet flavorful ingredients. Each one has a role to play in creating that perfect balance of creamy, savory goodness.

The cauliflower is the star of the show. You’ll want to use a large head of fresh cauliflower, cut into bite-sized florets. Frozen cauliflower works in a pinch but be sure to thaw and drain it thoroughly to avoid excess moisture.

Cheddar cheese provides that rich, melty texture we all love. A sharp variety will add extra depth of flavor, but you can use mild cheddar or a cheese blend if you prefer.

Bacon brings a salty, smoky kick that elevates the dish to the next level. Cook it until crisp for the best texture. You can also use turkey bacon for a lighter option.

The creamy base is made with sour cream and cream cheese, which combine to create a luscious sauce that clings to every bite of cauliflower. For a tangier kick, Greek yogurt can be used as a substitute for sour cream.

Don’t forget the green onions! They add a pop of freshness and color, balancing the richness of the cheese and bacon.

Lastly, you’ll need basic pantry staples like salt, pepper, and a bit of garlic powder to tie everything together.

How To Make This Loaded Cauliflower Casserole

Making this casserole is as easy as roasting, mixing, and baking. Here’s how to bring it all together.

Start by preheating your oven to 400°F. While it heats, prepare your cauliflower. Arrange the florets on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Roast for 20 minutes until they’re tender and slightly golden.

While the cauliflower roasts, prepare your creamy cheese sauce. In a large mixing bowl, combine softened cream cheese, sour cream, shredded cheddar, and a pinch of garlic powder. Stir until smooth and creamy.

Next, cook your bacon until crisp. Once cooled, crumble it into small pieces and set aside a portion for garnish.

When the cauliflower is done roasting, transfer it to a large mixing bowl. Pour the cheese sauce over the cauliflower and gently toss to coat every piece. Add most of the bacon and green onions, reserving a bit of each for topping.

Transfer the mixture to a greased casserole dish and sprinkle the remaining cheese over the top. Bake for 10-15 minutes, or until the cheese is melted and bubbly. For an extra golden crust, broil for 2-3 minutes.

Remove the casserole from the oven and garnish with the reserved bacon and green onions. Serve hot and enjoy every creamy, cheesy bite!

Storage Options

If you have leftovers, this casserole stores beautifully. Allow it to cool completely, then transfer to an airtight container. It will keep in the refrigerator for up to 4 days.

To reheat, place individual portions in the microwave or warm the entire casserole in the oven at 350°F until heated through.

For longer storage, this dish can be frozen. Wrap the casserole tightly in plastic wrap and aluminum foil, or use a freezer-safe container. It will stay fresh for up to 3 months. Thaw in the refrigerator overnight before reheating.

Variations and Substitutions

This recipe is highly adaptable, so feel free to get creative with variations!

For a spicy kick, add diced jalapeños or a sprinkle of red pepper flakes to the cheese sauce.

Want more protein? Add cooked, shredded chicken or ground turkey to make it a complete meal.

If you’re dairy-free, swap the cream cheese, sour cream, and cheddar for your favorite non-dairy alternatives.

Vegetarian? Simply omit the bacon or replace it with crispy, seasoned chickpeas for added texture.

Experiment with different cheeses like Monterey Jack, Gruyère, or Parmesan for unique flavor combinations.

With this Loaded Cauliflower Casserole, the possibilities are endless. Customize it to your taste, and watch it become a family favorite!