Loaded Cauliflower Casserole has all the satisfying flavor of loaded potatoes. And none of the carbs! Steamed cauliflower is topped with bacon, cheese and sour cream for a hearty side dish. Cauliflower never tasted so good!
Why this Recipe is Best
- It uses three kinds of cheese plus sour cream for the cheesiest sauce ever!
- Real bacon brings a smoky, savory flavor to the cauliflower.
- Low in carbs and high in protein.
- An endlessly versatile recipe you can adapt to your taste!
Who knew cauliflower was so versatile? Easy to cook and good for you too, it makes a perfect alternative to familiar starchy side dishes.
This Loaded Cauliflower Casserole is delicious served alongside baked chicken, beef, or pork. Add it to your next grill night for a complete meal.
Cauliflower. You will use a whole head for this casserole, chopped into bite sized pieces. If you buy your cauliflower pre-chopped, 6 cups is about equal to one head.
Cheese. We use a combination of Monterey Jack (or Colby Jack), cheddar cheese and cream cheese for best flavor.
Almond flour. Not to be confused with almond meal, super fine almond flour helps thicken the cheese sauce.
Bacon. Cook and dice the bacon before adding it to the casserole recipe.
First, steam the cauliflower:
Fill a pan with 1 -2 inches of water. Place cauliflower in a steamer basket over the water, cover and cook on high for 5 minutes.
Make the cheese sauce:
Cook garlic in butter over the stove on medium high heat. Whisk in the almond flour, then the milk. Cook until it begins to thicken. Stir in the cream cheese.
Remove from heat and add salt and pepper. Mix in 1 cup each of the cheeses, stirring until melted.
Assemble and bake:
Put the cooked cauliflower in a casserole dish. Cover with cheese sauce. Dollop sour cream on top then sprinkle with the rest of the cheese and bacon.
Bake for about 10 minutes until the casserole is lightly browned and sauce is bubbling. Serve hot!
Tips and Tricks
- Garnish the casserole with chives before serving.
- Be careful not to overcook the cheese sauce! Use it right away for best results.
- Try this casserole as a side dish with Balsamic Glazed Chicken or Baked Ranch Chicken. We also love this with grilled steaks, burgers and sausage.
- Don’t love sour cream? Feel free to leave it off!
- Want a little spice? Add diced chilies to the casserole before baking.
If you don’t have a steamer basket, you can steam the cauliflower in the microwave instead.
Fill a bowl with 1/4 cup of water. Add the cauliflower. Cover with a plate and microwave for 5 minutes. Drain out the water and pat the cauliflower dry before using in the casserole.
Yes, for a vegetarian version, feel free to omit the bacon. It does add delicious flavor but the casserole will still be tasty without.
I don’t recommend freezing this dish. Milk and cheese tend to separate when frozen and thawed, giving the casserole a less than appealing consistency.
Store leftovers in an airtight container in the refrigerator. They will keep for about 7 days. Reheat before serving.
It sure is! With only about 13 grams of carbs per serving, this loaded cauliflower casserole is approved for most folks on keto diets.
More Low Carb Meals
- 1 head of cauliflower, cut into bite sized pieces, approx. 6 cups
- 2 Tablespoons unsalted butter
- 3 cloves garlic, minced
- 3 Tablespoons almond flour
- 2 cups whole milk
- 4 ounces cream cheese
- 1 ½ cups shredded cheddar cheese or colby jack, divided
- 1 ½ cups shredded monterey jack cheese, divided
- ½ teaspoon salt
- ½ teaspoon ground pepper
- ⅔ cup sour cream
- 5 slices bacon, cooked and diced
- 1 Tablespoon chives, diced
- Preheat the oven to 425° and spray a 2qt casserole dish with nonstick cooking spray.
- In a large saucepan, add 1 ½ to 2 inches of water and turn on high. Place cauliflower pieces in the steamer basket and add to the pan. Cover with a lid and cook for 5 minutes. Lift the steamer from the pan of water and drain well. Set cooked cauliflower aside.
- In a separate saucepan, melt the butter and add the garlic and cook for 1 minute. Whisk in the almond flour and make a paste, then whisk in the milk. Cook on medium low heat until it begins to thicken. Add the cream cheese and melt, stirring to combine. Remove from heat.
- Stir in the salt and pepper and add one cup of cheddar and monterey jack cheese. Stir till melted.
- Place the steamed cauliflower in the casserole dish and pour the cheese sauce over the cauliflower.
- Add dollops of sour cream over the cauliflower. Sprinkle it with bacon and remaining cheese.
- Place in the oven and bake till bubbly and lightly browned for about 10 minutes.
- Remove and sprinkle with the chives. Serve immediately.
- You can cook the cauliflower in the microwave if you prefer. Place in a microwave safe bowl and add ¼ cup water. Cover with a plate and cook for 5 minutes. Drain all the water and pat dry.
- When making the cheese sauce, don’t over cook. Turn off the burner when you add the cheese and stir till melted. Use immediately for best results.
- You can alter this recipe to meet the needs of your family. If you don’t care for sour cream, you can omit this. If you like things spicy, add some diced chilis and use pepper jack cheese.
- Serve this as a side dish when you are grilling, or with chicken, beef or pork.
- Store leftovers in an airtight container in the refrigerator for up to 7 days. Reheat to serve.
- I don’t recommend freezing this. Milk products and cheese sauces can separate when frozen and thawed.
Amount Per Serving: Calories: 528Total Fat: 43gSaturated Fat: 23gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 119mgSodium: 837mgCarbohydrates: 13gFiber: 3gSugar: 8gProtein: 25g
Skip the spuds and pass the cauliflower instead! Loaded Cauliflower Casserole has all the makings of a perfect low carb side dish.