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- My Cauliflower Casserole Recipe Is Better Than Loaded Potatoes
- Ingredients & Substitutions
- How To Make Cauliflower Casserole
- My Recipe Tips
- Cauliflower Casserole (Cheesy Loaded Recipe) Recipe card
- Serving Ideas
- More Cauliflower Casserole Recipes
- Recipe Reviews
My Cauliflower Casserole Recipe Is Better Than Loaded Potatoes
This cauliflower casserole is my go-to side dish for weeknight dinners, potlucks, and even holidays. My family, friends, and even kids all love it, and I always get asked for the recipe. While I like to sneak this veggie into many meals in unexpected ways, this loaded cauliflower bake is my absolute favorite . Here’s why:
- “Loaded” with flavor – See what I did there? 😉 With cheesy, creamy sauce, bacon, and green onions, this dish has all the flavors you love in a loaded baked potato. Except with veggies.
- Quick and easy – My cauliflower casserole recipe uses simple, natural ingredients you can find at any grocery store, and takes only about 30 minutes from start to finish. Must be why I make it so often?
- Major comfort food factor, but lighter – Just like my cauliflower potato salad and cauliflower mac and cheese , replacing the starch with cauliflower works amazingly well when the sauce is right (and it is). This dish is naturally low carb and gluten-free, but feels like you’re eating potatoes!
- Minimal cleanup – Many casserole recipes leave lots of dishes to wash, so I absolutely love that I just need a bowl and a baking dish to make this one.
This cheesy cauliflower casserole is quick enough for a weeknight, but crowd pleasing enough for a potluck or holiday meal. Even the leftovers are amazing the next day. Make it with me!
“We loved this recipe! We were craving loaded baked potatoes and wanted a healthier option – this recipe was the answer. We will definitely be making it again!”
-Erin
More Reviews
Ingredients & Substitutions
Here I explain the best ingredients for my loaded cauliflower casserole, what each one does in the recipe, and substitution options. For measurements, see the recipe card .
- Cauliflower – I use fresh cauliflower, cut into florets. Frozen will also work — just keep in mind it takes a bit longer to roast. You can take a shortcut and use bagged florets from the produce section, but it’s not my favorite thing to do because they tend to be different sizes.
- Butter – I wouldn’t normally use it for roasting, but since I roast the florets in a baking dish, the butter adds extra richness and never burns for me. You can use olive oil or avocado oil if you’re concerned about it.
- Heavy Cream – Thins out the sauce and makes it rich. You can also use half and half. Other milks, such as almond milk or regular dairy milk, are not ideal, as the sauce will be too thin. If you want to try one of those to lighten it up, use less.
- Sour Cream – For that classic “loaded” experience! I prefer to use full-fat sour cream, but lower fat sour cream or even plain Greek yogurt works as well. I’ve also made this with cream cheese when I ran out of sour cream. Just melt it in the microwave first, and add a little extra heavy cream for the right sauce consistency.
- Garlic – I love the taste of fresh minced garlic, but have also used jarred minced garlic to save time. If needed, you can substitute 1/2 teaspoon of garlic powder instead.
- Cheddar Cheese – Shredded sharp cheddar cheese adds that classic loaded baked potato flavor to my cauliflower casserole recipe. You can also swap in other types of shredded cheese, but to me the dish loses some of that “loaded potato” vibe if you do.
- Bacon – I typically use leftover oven baked bacon , air fryer bacon , or even microwave bacon , but ready-made bacon bits are an easy time-saver. You can also replace the bacon with cooked turkey bacon for a lighter option.
- Green Onions – For a pop of color and flavor. Fresh chives also work, if you prefer something more mild.
- Sea Salt & Black Pepper
How To Make Cauliflower Casserole
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .
- Roast the cauliflower. If you’ve seen any of my other cauliflower recipes , you know that I’m a big fan of roasting cauliflower ! So, let’s do this. In a large mixing bowl, toss the cauliflower florets with melted butter (or oil of your choice), salt, and pepper. Transfer to a casserole dish or sheet pan, and roast in a preheated oven until fork tender. (You can boil, steam the cauliflower , or even make Instant Pot cauliflower instead and then drain it, but roasted tastes better!)
- Make the sauce. In the same bowl (wipe it down first but no need to wash), whisk together the sour cream and heavy cream, until smooth. Add the garlic, cheddar cheese, bacon, and green onions. Season to taste with sea salt and pepper, if needed.
- Mix the cauliflower with the sauce. Add the roasted cauliflower to the cream cheese mixture, and stir to combine. (Feel free to try it here if you can’t resist, I often do!)
- Assemble and add toppings. Return the cauliflower to the baking dish. Top with more cheese and bacon.
- Bake the cauliflower casserole. Place the dish in the oven and bake until the cheese on top is melted. This goes pretty quick! When it’s done, I like to sprinkle it with more green onions for a pretty finish.
My Recipe Tips
- Make sure your florets are uniform in size, and not too large. Consistent sized pieces ensure that they cook at the same rate. And the sauce mixes in better if your florets are small or medium, rather than large.
- Roast in the casserole dish to save on cleanup time. Although roasting on a sheet pan is a little bit faster (more airflow), I prefer to cook the vegetables in the same baking dish I’ll use for the actual cauliflower casserole. Fewer dishes to wash = win!
- This baking dish is perfect for this recipe. You might recognize it from many of my recipe photos, because it’s the one I use the most! It’s durable, heats evenly, and looks elegant when I bring it to the table. And it still looks new after all these years.
- Go light on the salt. When mixing the sauce and adjusting salt to taste, keep in mind that the sauce will get saltier as cheese melts later. The right amount will vary depending on your preferences and the brands of cheese you use, but oftentimes I don’t even need to add extra salt to the sauce. (I do always salt the cauliflower before roasting, though.)
- Add protein for a one-pan meal. Turn this into a full dinner and call it a day! Simply stir in about 2 cups of shredded chicken or cubed chicken breast , leftover turkey , or cooked ground beef or sausage. I typically increase the amounts in the sauce by 50% to account for the added meat.
Recipe Video
Ingredients
Tap underlined ingredients to see the ones I use.
- 1 large head Cauliflower (cut into small florets) ▢
- 2 tbsp Unsalted butter (melted) ▢
- 1/2 tsp Sea salt (plus more to taste, see step 4) ▢
- 1/4 tsp Black pepper (plus more to taste, see step 4) ▢
- 2/3 cup Sour cream ▢
- 1/4 cup Heavy cream ▢
- 2 cloves Garlic (minced) ▢
- 1 1/2 cup Cheddar cheese (shredded, divided) ▢
- 6 tbsp Cooked bacon (crumbled or chopped, divided) ▢
- 1/4 cup Green onions (chopped, divided) ▢
Instructions
Tap on the times in the instructions to start a kitchen timer.
- Preheat the oven to 450 degrees F (232 degrees C).
- In a large bowl, toss the cauliflower florets with butter. Season with sea salt and black pepper.
- Transfer the cauliflower to a small 1.5 quart (1.4 L) casserole dish in a single layer. (Roasting in the baking dish saves on dishes, but you could also roast on a sheet pan to make it faster.) Roast in the oven for 15-20 minutes if using a sheet pan, or 25-30 minutes if using the baking dish (stir halfway through if using this method), until crisp-tender.
- Meanwhile, in the same bowl, whisk together the sour cream and heavy cream, until smooth. Stir in the minced garlic, half of the cheddar cheese, half of the bacon, and half of the green onions. If desired, season sauce with sea salt and black pepper. (Don’t over salt — it will get more salty as the cheese melts later.)
- When the cauliflower is done roasting, take it out and leave the oven on. Add the cauliflower to the bowl and mix with the sauce.
- Return the cauliflower mixture to the casserole dish. Top with remaining cheese and bacon.
- Bake for 5-10 minutes , until the cheese melts. Top with remaining green onions.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 3/4 cup
- Tips: Check out my recipe tips above to help you get the best flavor and texture, plus some of my favorite shortcuts.
- Storage: The leftovers from this dish are great the next day! Keep them in an airtight container in the refrigerator for up to 3-5 days. The cauliflower does soften a bit, but I still think it tastes delicious.
- Meal prep: One of my favorite things about this loaded cauliflower bake is that I can make it in advance — so convenient for holidays when cooking is hectic, or weeknights when I know we’ll be home late. Just assemble the whole thing, cover with plastic wrap, and store in the fridge for up to 2-3 days. Bake it fresh right before serving. Keep in mind that it does take longer if you place in the oven directly from the fridge.
- Reheat: You can warm up the entire casserole in the oven at 350 degrees F, or reheat individual portions in the microwave.
- Freeze: I’ve frozen this dish both before and after baking, and both ways work quite well. This was a bit surprising, since there is so much dairy, but it just works! The cauliflower casserole keeps well in the freezer for up to 3 months. Thaw overnight in the fridge before heating if you can, or you can bake from frozen at 325 degrees F, but it takes a while.
📖 Want more recipes like this? Find this one and many more in my Low Carb Holiday Cookbook , Keto Ebook Bundle , and Winter Ebook Bundle !
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .
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Cauliflower Casserole
Serving Ideas
I’ve served this loaded cauliflower casserole in dozens of ways over the years — it goes with just about anything! Try it with one of the options below, or choose one of my other healthy dinner recipes :
- Chicken – Simple baked chicken legs make a nice main dish with this, or make healthy chicken breast at the same oven temperature, so you can cook them together. When I want something even faster and more hands off, I make Instant Pot chicken drumsticks .
- Beef – Since we’ve got major comfort food vibes going on with this casserole, beef is one of the best main dishes to go with it. I like to keep it simple and serve it with juicy burgers or a sirloin steak .
- Pork – Make some quick air fryer brats or juicy cast iron pork chops while the cauliflower casserole is in the oven.
- Salad – Because this dish is so rich, you can even serve it as your main entree! When I do this, I like to balance it with something light, like my pomegranate salad or arugula salad .
More Cauliflower Casserole Recipes
Cauliflower is one of my favorite real-food “fillers” for casseroles! Here are a few other ways I like to do this:
Free Printable: Low Carb & Keto Food List
- Want The Keto Cheat Sheet Printable PDF System?
- The Basic Keto Meal Formula
- Understanding Macros
- Keto Food Swaps
- Keto Food List
- Electrolyte Basics
- Keto Diet Types
- Want The Keto Cheat Sheet Printable PDF System?
- Recipe Reviews
Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.
You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).
Want The Keto Cheat Sheet Printable PDF System?
Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:
- Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
- Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
- Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
- Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
- Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
- Keto flu guide – Understand what it is and exactly how to avoid it.
- Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
- Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
- FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.
Get The Printable Keto Cheat Sheet System + EBooks (Only $37)
The Basic Keto Meal Formula
Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.
Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.
Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.
| Pick A Protein | Pick A Veggie | Add Fat |
|---|---|---|
| Beef Chicken Pork Eggs Lamb Turkey Fish Shellfish Protein powder Venison | Cauliflower Broccoli Zucchini Leafy Greens Cucumbers Brussels Sprouts Cabbage Asparagus Radishes Bell Peppers Jicama Celery | Butter Avocado Oil Cheese Bacon Avocado Lard Ghee Mayo Nuts MCT Oil |
Understanding Macros
Macros are macronutrients for short. They include fat, protein, and carbohydrates.
You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.
Carbs Are A Limit.
Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.
A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.
“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.
A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.
Protein Is A Goal.
Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].
“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.
Fat Is A Lever.
Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.
A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).
Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.
Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.
“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.
Keto Food Swaps
One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.
So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .
Keto Swaps For Breakfast
| Instead Of This… | Eat This |
|---|---|
| Pancakes | Almond flour pancakes or coconut flour pancakes |
| Oatmeal | Keto oatmeal with hemp seeds |
| Cinnamon rolls | Fathead cinnamon rolls |
| Cereal | Keto nut granola |
| Muffins | Almond flour muffins or coconut flour muffins |
| Donuts | Almond flour donuts |
| Scones | Almond flour scones |
| High-sugar smoothies | Smoothie with berries or avocado |
| Hash browns | Cauliflower hash browns |
| Breakfast casserole | Breakfast casserole with no potatoes |
| Egg whites | Whole eggs |
| Turkey bacon | Bacon |
| Waffles | Chaffles |
Keto Swaps For Bread
| Instead Of This… | Eat This |
|---|---|
| Bagels | Fathead bagels |
| English muffin | Almond flour English muffin |
| White bread | Keto white bread |
| Multigrain bread | Coconut flour bread with seeds |
| Tortillas for wraps | Coconut flour tortillas |
| Corn taco shells | Cheddar cheese taco shells |
| Burger buns | Oopsie rolls , portobello mushroom caps |
| Breadsticks | Cauliflower breadsticks |
| Biscuits | Almond flour biscuits |
| Cornbread | Almond flour cornbread |
| Croutons | Parmesan crisps |
| Rice | Cauliflower rice , konjac rice |
Keto Swaps For Meals & Side Dishes
| Instead Of This… | Eat This |
|---|---|
| Breaded wings | Crispy air fryer wings (unbreaded) |
| Low-fat meat & poultry | High-fat cuts, or cook low-fat cuts with fat |
| Mashed potatoes | Mashed cauliflower |
| Roasted potatoes | Roasted or fried radishes |
| Tacos | Taco salad |
| Pizza | Fathead crust , chicken crust , or cauliflower crust pizza |
| Lasagna | Eggplant lasagna |
| Potato salad | Cauliflower “potato” salad |
| French fries | Jicama , rutabaga , or zucchini fries |
| Tater tots | Cauliflower tots |
| Wraps | Lettuce wraps , almond flour tortillas |
| Sushi | Naruto-style or homemade rice-free sushi |
| Breaded chicken or fish | Breaded cuts with almond flour or pork rinds |
| Spaghetti | Zoodles , spaghetti squash , shirataki noodles, kelp noodles |
Keto Swaps For Snacks & Sauces
| Instead Of This… | Eat This |
|---|---|
| Nachos | Cheese crisps |
| High-sugar fruit | Berries & other keto fruits |
| Crackers | Almond flour crackers |
| Hummus | Cauliflower hummus |
| Soft pretzels | Fathead pretzels |
| Popcorn | Puffed cheese |
| Granola bars | Grain-free granola bars |
| Jam | Sugar-free berry chia jam |
| Sweet fruity yogurt | Full-fat plain Greek yogurt with berries |
| Sweet salad dressing | Ranch , blue cheese , or plain vinaigrette |
| Ketchup | Mustard and/or sugar-free ketchup |
| BBQ sauce | Sugar-free BBQ sauce |
| Sweetened peanut butter | Natural, sugar-free nut butters |
| Light mayo | Avocado oil mayo |
| Maple syrup | Sugar-free, maple flavored syrup |
| Potato chips | Zucchini chips , pepperoni chips , pork rinds |
Keto Swaps For Cooking & Baking
| Instead Of This… | Eat This |
|---|---|
| Sugar | Monk fruit or allulose |
| Powdered sugar | Powdered monk fruit or allulose |
| White flour | Almond or Coconut flour (use in tested recipes) |
| Making baked goods soft/chewy | Xanthan gum, flax seed meal, psyllium husk powder |
| Breadcrumbs | Pork rinds or almond flour |
| Margarine | Butter, coconut oil, or ghee |
| Vegetable oil | Olive or avocado oil |
| Bananas | Banana extract |
| Chocolate chips | Sugar-free chocolate chips |
| Cornstarch or flour roux | Xanthan gum or gelatin powder (used at the end) |
| Simple syrup | Dissolve monk fruit allulose blend in water over heat |
Keto Swaps For Drinks
| Instead Of This… | Eat This |
|---|---|
| Lemonade | Water with lemon |
| Soda | Flavored sparkling water |
| Milk | Almond milk, coconut milk, heavy cream |
| Latte | Butter coffee |
| Coffee creamer | Heavy cream |
| Sweet wine | Dry wine |
| Beer | Ultra light beer |
| Mixed drinks | Hard liquor with soda + lemon |
If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .
Keto Food List
When looking for a keto cheat sheet printable, the most-requested information is a keto food list.
The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!
Foods To Eat On Keto
- Leafy greens – Such as spinach, chard, and lettuce.
- Above-ground veggies – Such as peppers, zucchini, and cauliflower.
- Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
- Natural meats – Such as beef, lamb, and pork.
- Berries – Such as raspberries, blackberries, and strawberries.
- Avocados
- Unsweetened nut milks – Such as almond milk and coconut milk.
- Almond flour and coconut flour
- Eggs
- Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.
Foods To Avoid On Keto
- White flour & sugar
- Rice & grains – Such as barley, wheat, and corn.
- Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
- Cereal
- Processed food – Such as granola bars, candy
- Most fruit – Such as apples, bananas, and grapes
- Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
- Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
- Starchy veggies – Such as peas, carrots, and beets.
- Potatoes – Such as sweet potatoes and white potatoes.
That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:
Get The Keto Cheat Sheet System PDF (Only $37)
Electrolyte Basics
Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.
For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .
The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.
Here’s your keto diet cheat sheet for getting electrolytes from food:
| Sodium | Magnesium | Potassium |
|---|---|---|
| Bone broth Boullion cubes Bacon Salted nuts Pickles | Seaweed Seeds Nuts Avocado Leafy greens | Potassium chloride Avocado Bone broth Spinach Broccoli Mushrooms Beef Pork |
Keto Diet Types
People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.
Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.
Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!
- Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
- Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
- Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
- Low Carb – Up to 50-100g net carbs daily, less strict.
For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!
Want The Keto Cheat Sheet Printable PDF System?
Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:
- Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
- Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
- Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
- Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
- Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
- Keto flu guide – Understand what it is and exactly how to avoid it.
- Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
- Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
- FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.
Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)
Cauliflower Casserole (Cheesy Loaded Recipe)
Bake this cheesy loaded cauliflower casserole recipe with sour cream, bacon, and cheddar in just 30 minutes. Tastes like loaded potatoes!
Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/recipes/easy-cheesy-loaded-cauliflower-casserole-recipe/
Ingredients
- 1 large head Cauliflower (cut into small florets)
- 2 tbsp Unsalted butter (melted)
- 1/2 tsp Sea salt (plus more to taste, see step 4)
- 1/4 tsp Black pepper (plus more to taste, see step 4)
- 2/3 cup Sour cream
- 1/4 cup Heavy cream
- 2 cloves Garlic (minced)
- 1 1/2 cup Cheddar cheese (shredded, divided)
- 6 tbsp Cooked bacon (crumbled or chopped, divided)
- 1/4 cup Green onions (chopped, divided)
Instructions
- Preheat the oven to 450 degrees F (232 degrees C).
- In a large bowl, toss the cauliflower florets with butter. Season with sea salt and black pepper.
- Transfer the cauliflower to a small 1.5 quart (1.4 L) casserole dish in a single layer. (Roasting in the baking dish saves on dishes, but you could also roast on a sheet pan to make it faster.) Roast in the oven for 15-20 minutes if using a sheet pan, or 25-30 minutes if using the baking dish (stir halfway through if using this method), until crisp-tender.
- Meanwhile, in the same bowl, whisk together the sour cream and heavy cream, until smooth. Stir in the minced garlic, half of the cheddar cheese, half of the bacon, and half of the green onions. If desired, season sauce with sea salt and black pepper. (Don’t over salt – it will get more salty as the cheese melts later.)
- When the cauliflower is done roasting, take it out and leave the oven on. Add the cauliflower to the bowl and mix with the sauce.
- Return the cauliflower mixture to the casserole dish. Top with remaining cheese and bacon.
- Bake for 5-10 minutes , until the cheese melts. Top with remaining green onions.
Maya’s Recipe Notes
Serving size: 3/4 cup
- Tips: Check out my recipe tips above to help you get the best flavor and texture, plus some of my favorite shortcuts.
- Storage: The leftovers from this dish are great the next day! Keep them in an airtight container in the refrigerator for up to 3-5 days. The cauliflower does soften a bit, but I still think it tastes delicious.
- Meal prep: One of my favorite things about this loaded cauliflower bake is that I can make it in advance – so convenient for holidays when cooking is hectic, or weeknights when I know we’ll be home late. Just assemble the whole thing, cover with plastic wrap, and store in the fridge for up to 2-3 days. Bake it fresh right before serving. Keep in mind that it does take longer if you place in the oven directly from the fridge.
- Reheat: You can warm up the entire casserole in the oven at 350 degrees F, or reheat individual portions in the microwave.
- Freeze: I’ve frozen this dish both before and after baking, and both ways work quite well. This was a bit surprising, since there is so much dairy, but it just works! The cauliflower casserole keeps well in the freezer for up to 3 months. Thaw overnight in the fridge before heating if you can, or you can bake from frozen at 325 degrees F, but it takes a while.
📖 Want more recipes like this? Find this one and many more in my Low Carb Holiday Cookbook , Keto Ebook Bundle , and Winter Ebook Bundle !
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)
FREE 5-Ingredient Recipe EBook
- My Cauliflower Casserole Recipe Is Better Than Loaded Potatoes
- Ingredients & Substitutions
- How To Make Cauliflower Casserole
- My Recipe Tips
- Cauliflower Casserole (Cheesy Loaded Recipe) Recipe card
- Serving Ideas
- More Cauliflower Casserole Recipes
- Recipe Reviews
My Cauliflower Casserole Recipe Is Better Than Loaded Potatoes
This cauliflower casserole is my go-to side dish for weeknight dinners, potlucks, and even holidays. My family, friends, and even kids all love it, and I always get asked for the recipe. While I like to sneak this veggie into many meals in unexpected ways, this loaded cauliflower bake is my absolute favorite . Here’s why:
- “Loaded” with flavor – See what I did there? 😉 With cheesy, creamy sauce, bacon, and green onions, this dish has all the flavors you love in a loaded baked potato. Except with veggies.
- Quick and easy – My cauliflower casserole recipe uses simple, natural ingredients you can find at any grocery store, and takes only about 30 minutes from start to finish. Must be why I make it so often?
- Major comfort food factor, but lighter – Just like my cauliflower potato salad and cauliflower mac and cheese , replacing the starch with cauliflower works amazingly well when the sauce is right (and it is). This dish is naturally low carb and gluten-free, but feels like you’re eating potatoes!
- Minimal cleanup – Many casserole recipes leave lots of dishes to wash, so I absolutely love that I just need a bowl and a baking dish to make this one.
This cheesy cauliflower casserole is quick enough for a weeknight, but crowd pleasing enough for a potluck or holiday meal. Even the leftovers are amazing the next day. Make it with me!
“We loved this recipe! We were craving loaded baked potatoes and wanted a healthier option – this recipe was the answer. We will definitely be making it again!”
-Erin
More Reviews
Ingredients & Substitutions
Here I explain the best ingredients for my loaded cauliflower casserole, what each one does in the recipe, and substitution options. For measurements, see the recipe card .
- Cauliflower – I use fresh cauliflower, cut into florets. Frozen will also work — just keep in mind it takes a bit longer to roast. You can take a shortcut and use bagged florets from the produce section, but it’s not my favorite thing to do because they tend to be different sizes.
- Butter – I wouldn’t normally use it for roasting, but since I roast the florets in a baking dish, the butter adds extra richness and never burns for me. You can use olive oil or avocado oil if you’re concerned about it.
- Heavy Cream – Thins out the sauce and makes it rich. You can also use half and half. Other milks, such as almond milk or regular dairy milk, are not ideal, as the sauce will be too thin. If you want to try one of those to lighten it up, use less.
- Sour Cream – For that classic “loaded” experience! I prefer to use full-fat sour cream, but lower fat sour cream or even plain Greek yogurt works as well. I’ve also made this with cream cheese when I ran out of sour cream. Just melt it in the microwave first, and add a little extra heavy cream for the right sauce consistency.
- Garlic – I love the taste of fresh minced garlic, but have also used jarred minced garlic to save time. If needed, you can substitute 1/2 teaspoon of garlic powder instead.
- Cheddar Cheese – Shredded sharp cheddar cheese adds that classic loaded baked potato flavor to my cauliflower casserole recipe. You can also swap in other types of shredded cheese, but to me the dish loses some of that “loaded potato” vibe if you do.
- Bacon – I typically use leftover oven baked bacon , air fryer bacon , or even microwave bacon , but ready-made bacon bits are an easy time-saver. You can also replace the bacon with cooked turkey bacon for a lighter option.
- Green Onions – For a pop of color and flavor. Fresh chives also work, if you prefer something more mild.
- Sea Salt & Black Pepper
How To Make Cauliflower Casserole
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .
- Roast the cauliflower. If you’ve seen any of my other cauliflower recipes , you know that I’m a big fan of roasting cauliflower ! So, let’s do this. In a large mixing bowl, toss the cauliflower florets with melted butter (or oil of your choice), salt, and pepper. Transfer to a casserole dish or sheet pan, and roast in a preheated oven until fork tender. (You can boil, steam the cauliflower , or even make Instant Pot cauliflower instead and then drain it, but roasted tastes better!)
- Make the sauce. In the same bowl (wipe it down first but no need to wash), whisk together the sour cream and heavy cream, until smooth. Add the garlic, cheddar cheese, bacon, and green onions. Season to taste with sea salt and pepper, if needed.
- Mix the cauliflower with the sauce. Add the roasted cauliflower to the cream cheese mixture, and stir to combine. (Feel free to try it here if you can’t resist, I often do!)
- Assemble and add toppings. Return the cauliflower to the baking dish. Top with more cheese and bacon.
- Bake the cauliflower casserole. Place the dish in the oven and bake until the cheese on top is melted. This goes pretty quick! When it’s done, I like to sprinkle it with more green onions for a pretty finish.
My Recipe Tips
- Make sure your florets are uniform in size, and not too large. Consistent sized pieces ensure that they cook at the same rate. And the sauce mixes in better if your florets are small or medium, rather than large.
- Roast in the casserole dish to save on cleanup time. Although roasting on a sheet pan is a little bit faster (more airflow), I prefer to cook the vegetables in the same baking dish I’ll use for the actual cauliflower casserole. Fewer dishes to wash = win!
- This baking dish is perfect for this recipe. You might recognize it from many of my recipe photos, because it’s the one I use the most! It’s durable, heats evenly, and looks elegant when I bring it to the table. And it still looks new after all these years.
- Go light on the salt. When mixing the sauce and adjusting salt to taste, keep in mind that the sauce will get saltier as cheese melts later. The right amount will vary depending on your preferences and the brands of cheese you use, but oftentimes I don’t even need to add extra salt to the sauce. (I do always salt the cauliflower before roasting, though.)
- Add protein for a one-pan meal. Turn this into a full dinner and call it a day! Simply stir in about 2 cups of shredded chicken or cubed chicken breast , leftover turkey , or cooked ground beef or sausage. I typically increase the amounts in the sauce by 50% to account for the added meat.
Recipe Video
Ingredients
Tap underlined ingredients to see the ones I use.
- 1 large head Cauliflower (cut into small florets) ▢
- 2 tbsp Unsalted butter (melted) ▢
- 1/2 tsp Sea salt (plus more to taste, see step 4) ▢
- 1/4 tsp Black pepper (plus more to taste, see step 4) ▢
- 2/3 cup Sour cream ▢
- 1/4 cup Heavy cream ▢
- 2 cloves Garlic (minced) ▢
- 1 1/2 cup Cheddar cheese (shredded, divided) ▢
- 6 tbsp Cooked bacon (crumbled or chopped, divided) ▢
- 1/4 cup Green onions (chopped, divided) ▢
Instructions
Tap on the times in the instructions to start a kitchen timer.
- Preheat the oven to 450 degrees F (232 degrees C).
- In a large bowl, toss the cauliflower florets with butter. Season with sea salt and black pepper.
- Transfer the cauliflower to a small 1.5 quart (1.4 L) casserole dish in a single layer. (Roasting in the baking dish saves on dishes, but you could also roast on a sheet pan to make it faster.) Roast in the oven for 15-20 minutes if using a sheet pan, or 25-30 minutes if using the baking dish (stir halfway through if using this method), until crisp-tender.
- Meanwhile, in the same bowl, whisk together the sour cream and heavy cream, until smooth. Stir in the minced garlic, half of the cheddar cheese, half of the bacon, and half of the green onions. If desired, season sauce with sea salt and black pepper. (Don’t over salt — it will get more salty as the cheese melts later.)
- When the cauliflower is done roasting, take it out and leave the oven on. Add the cauliflower to the bowl and mix with the sauce.
- Return the cauliflower mixture to the casserole dish. Top with remaining cheese and bacon.
- Bake for 5-10 minutes , until the cheese melts. Top with remaining green onions.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 3/4 cup
- Tips: Check out my recipe tips above to help you get the best flavor and texture, plus some of my favorite shortcuts.
- Storage: The leftovers from this dish are great the next day! Keep them in an airtight container in the refrigerator for up to 3-5 days. The cauliflower does soften a bit, but I still think it tastes delicious.
- Meal prep: One of my favorite things about this loaded cauliflower bake is that I can make it in advance — so convenient for holidays when cooking is hectic, or weeknights when I know we’ll be home late. Just assemble the whole thing, cover with plastic wrap, and store in the fridge for up to 2-3 days. Bake it fresh right before serving. Keep in mind that it does take longer if you place in the oven directly from the fridge.
- Reheat: You can warm up the entire casserole in the oven at 350 degrees F, or reheat individual portions in the microwave.
- Freeze: I’ve frozen this dish both before and after baking, and both ways work quite well. This was a bit surprising, since there is so much dairy, but it just works! The cauliflower casserole keeps well in the freezer for up to 3 months. Thaw overnight in the fridge before heating if you can, or you can bake from frozen at 325 degrees F, but it takes a while.
📖 Want more recipes like this? Find this one and many more in my Low Carb Holiday Cookbook , Keto Ebook Bundle , and Winter Ebook Bundle !
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .
Add Your NotesYour Notes
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.
Cauliflower Casserole
Serving Ideas
I’ve served this loaded cauliflower casserole in dozens of ways over the years — it goes with just about anything! Try it with one of the options below, or choose one of my other healthy dinner recipes :
- Chicken – Simple baked chicken legs make a nice main dish with this, or make healthy chicken breast at the same oven temperature, so you can cook them together. When I want something even faster and more hands off, I make Instant Pot chicken drumsticks .
- Beef – Since we’ve got major comfort food vibes going on with this casserole, beef is one of the best main dishes to go with it. I like to keep it simple and serve it with juicy burgers or a sirloin steak .
- Pork – Make some quick air fryer brats or juicy cast iron pork chops while the cauliflower casserole is in the oven.
- Salad – Because this dish is so rich, you can even serve it as your main entree! When I do this, I like to balance it with something light, like my pomegranate salad or arugula salad .
More Cauliflower Casserole Recipes
Cauliflower is one of my favorite real-food “fillers” for casseroles! Here are a few other ways I like to do this:
FREE 5-Ingredient Recipe EBook
- My Cauliflower Casserole Recipe Is Better Than Loaded Potatoes
- Ingredients & Substitutions
- How To Make Cauliflower Casserole
- My Recipe Tips
- Cauliflower Casserole (Cheesy Loaded Recipe) Recipe card
- Serving Ideas
- More Cauliflower Casserole Recipes
- Recipe Reviews
My Cauliflower Casserole Recipe Is Better Than Loaded Potatoes
This cauliflower casserole is my go-to side dish for weeknight dinners, potlucks, and even holidays. My family, friends, and even kids all love it, and I always get asked for the recipe. While I like to sneak this veggie into many meals in unexpected ways, this loaded cauliflower bake is my absolute favorite . Here’s why:
- “Loaded” with flavor – See what I did there? 😉 With cheesy, creamy sauce, bacon, and green onions, this dish has all the flavors you love in a loaded baked potato. Except with veggies.
- Quick and easy – My cauliflower casserole recipe uses simple, natural ingredients you can find at any grocery store, and takes only about 30 minutes from start to finish. Must be why I make it so often?
- Major comfort food factor, but lighter – Just like my cauliflower potato salad and cauliflower mac and cheese , replacing the starch with cauliflower works amazingly well when the sauce is right (and it is). This dish is naturally low carb and gluten-free, but feels like you’re eating potatoes!
- Minimal cleanup – Many casserole recipes leave lots of dishes to wash, so I absolutely love that I just need a bowl and a baking dish to make this one.
This cheesy cauliflower casserole is quick enough for a weeknight, but crowd pleasing enough for a potluck or holiday meal. Even the leftovers are amazing the next day. Make it with me!
“We loved this recipe! We were craving loaded baked potatoes and wanted a healthier option – this recipe was the answer. We will definitely be making it again!”
-Erin
More Reviews
Ingredients & Substitutions
Here I explain the best ingredients for my loaded cauliflower casserole, what each one does in the recipe, and substitution options. For measurements, see the recipe card .
- Cauliflower – I use fresh cauliflower, cut into florets. Frozen will also work — just keep in mind it takes a bit longer to roast. You can take a shortcut and use bagged florets from the produce section, but it’s not my favorite thing to do because they tend to be different sizes.
- Butter – I wouldn’t normally use it for roasting, but since I roast the florets in a baking dish, the butter adds extra richness and never burns for me. You can use olive oil or avocado oil if you’re concerned about it.
- Heavy Cream – Thins out the sauce and makes it rich. You can also use half and half. Other milks, such as almond milk or regular dairy milk, are not ideal, as the sauce will be too thin. If you want to try one of those to lighten it up, use less.
- Sour Cream – For that classic “loaded” experience! I prefer to use full-fat sour cream, but lower fat sour cream or even plain Greek yogurt works as well. I’ve also made this with cream cheese when I ran out of sour cream. Just melt it in the microwave first, and add a little extra heavy cream for the right sauce consistency.
- Garlic – I love the taste of fresh minced garlic, but have also used jarred minced garlic to save time. If needed, you can substitute 1/2 teaspoon of garlic powder instead.
- Cheddar Cheese – Shredded sharp cheddar cheese adds that classic loaded baked potato flavor to my cauliflower casserole recipe. You can also swap in other types of shredded cheese, but to me the dish loses some of that “loaded potato” vibe if you do.
- Bacon – I typically use leftover oven baked bacon , air fryer bacon , or even microwave bacon , but ready-made bacon bits are an easy time-saver. You can also replace the bacon with cooked turkey bacon for a lighter option.
- Green Onions – For a pop of color and flavor. Fresh chives also work, if you prefer something more mild.
- Sea Salt & Black Pepper
How To Make Cauliflower Casserole
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .
- Roast the cauliflower. If you’ve seen any of my other cauliflower recipes , you know that I’m a big fan of roasting cauliflower ! So, let’s do this. In a large mixing bowl, toss the cauliflower florets with melted butter (or oil of your choice), salt, and pepper. Transfer to a casserole dish or sheet pan, and roast in a preheated oven until fork tender. (You can boil, steam the cauliflower , or even make Instant Pot cauliflower instead and then drain it, but roasted tastes better!)
- Make the sauce. In the same bowl (wipe it down first but no need to wash), whisk together the sour cream and heavy cream, until smooth. Add the garlic, cheddar cheese, bacon, and green onions. Season to taste with sea salt and pepper, if needed.
- Mix the cauliflower with the sauce. Add the roasted cauliflower to the cream cheese mixture, and stir to combine. (Feel free to try it here if you can’t resist, I often do!)
- Assemble and add toppings. Return the cauliflower to the baking dish. Top with more cheese and bacon.
- Bake the cauliflower casserole. Place the dish in the oven and bake until the cheese on top is melted. This goes pretty quick! When it’s done, I like to sprinkle it with more green onions for a pretty finish.
My Recipe Tips
- Make sure your florets are uniform in size, and not too large. Consistent sized pieces ensure that they cook at the same rate. And the sauce mixes in better if your florets are small or medium, rather than large.
- Roast in the casserole dish to save on cleanup time. Although roasting on a sheet pan is a little bit faster (more airflow), I prefer to cook the vegetables in the same baking dish I’ll use for the actual cauliflower casserole. Fewer dishes to wash = win!
- This baking dish is perfect for this recipe. You might recognize it from many of my recipe photos, because it’s the one I use the most! It’s durable, heats evenly, and looks elegant when I bring it to the table. And it still looks new after all these years.
- Go light on the salt. When mixing the sauce and adjusting salt to taste, keep in mind that the sauce will get saltier as cheese melts later. The right amount will vary depending on your preferences and the brands of cheese you use, but oftentimes I don’t even need to add extra salt to the sauce. (I do always salt the cauliflower before roasting, though.)
- Add protein for a one-pan meal. Turn this into a full dinner and call it a day! Simply stir in about 2 cups of shredded chicken or cubed chicken breast , leftover turkey , or cooked ground beef or sausage. I typically increase the amounts in the sauce by 50% to account for the added meat.
Recipe Video
Ingredients
Tap underlined ingredients to see the ones I use.
- 1 large head Cauliflower (cut into small florets) ▢
- 2 tbsp Unsalted butter (melted) ▢
- 1/2 tsp Sea salt (plus more to taste, see step 4) ▢
- 1/4 tsp Black pepper (plus more to taste, see step 4) ▢
- 2/3 cup Sour cream ▢
- 1/4 cup Heavy cream ▢
- 2 cloves Garlic (minced) ▢
- 1 1/2 cup Cheddar cheese (shredded, divided) ▢
- 6 tbsp Cooked bacon (crumbled or chopped, divided) ▢
- 1/4 cup Green onions (chopped, divided) ▢
Instructions
Tap on the times in the instructions to start a kitchen timer.
- Preheat the oven to 450 degrees F (232 degrees C).
- In a large bowl, toss the cauliflower florets with butter. Season with sea salt and black pepper.
- Transfer the cauliflower to a small 1.5 quart (1.4 L) casserole dish in a single layer. (Roasting in the baking dish saves on dishes, but you could also roast on a sheet pan to make it faster.) Roast in the oven for 15-20 minutes if using a sheet pan, or 25-30 minutes if using the baking dish (stir halfway through if using this method), until crisp-tender.
- Meanwhile, in the same bowl, whisk together the sour cream and heavy cream, until smooth. Stir in the minced garlic, half of the cheddar cheese, half of the bacon, and half of the green onions. If desired, season sauce with sea salt and black pepper. (Don’t over salt — it will get more salty as the cheese melts later.)
- When the cauliflower is done roasting, take it out and leave the oven on. Add the cauliflower to the bowl and mix with the sauce.
- Return the cauliflower mixture to the casserole dish. Top with remaining cheese and bacon.
- Bake for 5-10 minutes , until the cheese melts. Top with remaining green onions.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 3/4 cup
- Tips: Check out my recipe tips above to help you get the best flavor and texture, plus some of my favorite shortcuts.
- Storage: The leftovers from this dish are great the next day! Keep them in an airtight container in the refrigerator for up to 3-5 days. The cauliflower does soften a bit, but I still think it tastes delicious.
- Meal prep: One of my favorite things about this loaded cauliflower bake is that I can make it in advance — so convenient for holidays when cooking is hectic, or weeknights when I know we’ll be home late. Just assemble the whole thing, cover with plastic wrap, and store in the fridge for up to 2-3 days. Bake it fresh right before serving. Keep in mind that it does take longer if you place in the oven directly from the fridge.
- Reheat: You can warm up the entire casserole in the oven at 350 degrees F, or reheat individual portions in the microwave.
- Freeze: I’ve frozen this dish both before and after baking, and both ways work quite well. This was a bit surprising, since there is so much dairy, but it just works! The cauliflower casserole keeps well in the freezer for up to 3 months. Thaw overnight in the fridge before heating if you can, or you can bake from frozen at 325 degrees F, but it takes a while.
📖 Want more recipes like this? Find this one and many more in my Low Carb Holiday Cookbook , Keto Ebook Bundle , and Winter Ebook Bundle !
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .
Add Your NotesYour Notes
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.
Cauliflower Casserole
Serving Ideas
I’ve served this loaded cauliflower casserole in dozens of ways over the years — it goes with just about anything! Try it with one of the options below, or choose one of my other healthy dinner recipes :
- Chicken – Simple baked chicken legs make a nice main dish with this, or make healthy chicken breast at the same oven temperature, so you can cook them together. When I want something even faster and more hands off, I make Instant Pot chicken drumsticks .
- Beef – Since we’ve got major comfort food vibes going on with this casserole, beef is one of the best main dishes to go with it. I like to keep it simple and serve it with juicy burgers or a sirloin steak .
- Pork – Make some quick air fryer brats or juicy cast iron pork chops while the cauliflower casserole is in the oven.
- Salad – Because this dish is so rich, you can even serve it as your main entree! When I do this, I like to balance it with something light, like my pomegranate salad or arugula salad .
More Cauliflower Casserole Recipes
Cauliflower is one of my favorite real-food “fillers” for casseroles! Here are a few other ways I like to do this:
FREE 5-Ingredient Recipe EBook
- My Cauliflower Casserole Recipe Is Better Than Loaded Potatoes
- Ingredients & Substitutions
- How To Make Cauliflower Casserole
- My Recipe Tips
- Cauliflower Casserole (Cheesy Loaded Recipe) Recipe card
- Serving Ideas
- More Cauliflower Casserole Recipes
- Recipe Reviews
My Cauliflower Casserole Recipe Is Better Than Loaded Potatoes
This cauliflower casserole is my go-to side dish for weeknight dinners, potlucks, and even holidays. My family, friends, and even kids all love it, and I always get asked for the recipe. While I like to sneak this veggie into many meals in unexpected ways, this loaded cauliflower bake is my absolute favorite . Here’s why:
- “Loaded” with flavor – See what I did there? 😉 With cheesy, creamy sauce, bacon, and green onions, this dish has all the flavors you love in a loaded baked potato. Except with veggies.
- Quick and easy – My cauliflower casserole recipe uses simple, natural ingredients you can find at any grocery store, and takes only about 30 minutes from start to finish. Must be why I make it so often?
- Major comfort food factor, but lighter – Just like my cauliflower potato salad and cauliflower mac and cheese , replacing the starch with cauliflower works amazingly well when the sauce is right (and it is). This dish is naturally low carb and gluten-free, but feels like you’re eating potatoes!
- Minimal cleanup – Many casserole recipes leave lots of dishes to wash, so I absolutely love that I just need a bowl and a baking dish to make this one.
This cheesy cauliflower casserole is quick enough for a weeknight, but crowd pleasing enough for a potluck or holiday meal. Even the leftovers are amazing the next day. Make it with me!
“We loved this recipe! We were craving loaded baked potatoes and wanted a healthier option – this recipe was the answer. We will definitely be making it again!”
-Erin
More Reviews
Ingredients & Substitutions
Here I explain the best ingredients for my loaded cauliflower casserole, what each one does in the recipe, and substitution options. For measurements, see the recipe card .
- Cauliflower – I use fresh cauliflower, cut into florets. Frozen will also work — just keep in mind it takes a bit longer to roast. You can take a shortcut and use bagged florets from the produce section, but it’s not my favorite thing to do because they tend to be different sizes.
- Butter – I wouldn’t normally use it for roasting, but since I roast the florets in a baking dish, the butter adds extra richness and never burns for me. You can use olive oil or avocado oil if you’re concerned about it.
- Heavy Cream – Thins out the sauce and makes it rich. You can also use half and half. Other milks, such as almond milk or regular dairy milk, are not ideal, as the sauce will be too thin. If you want to try one of those to lighten it up, use less.
- Sour Cream – For that classic “loaded” experience! I prefer to use full-fat sour cream, but lower fat sour cream or even plain Greek yogurt works as well. I’ve also made this with cream cheese when I ran out of sour cream. Just melt it in the microwave first, and add a little extra heavy cream for the right sauce consistency.
- Garlic – I love the taste of fresh minced garlic, but have also used jarred minced garlic to save time. If needed, you can substitute 1/2 teaspoon of garlic powder instead.
- Cheddar Cheese – Shredded sharp cheddar cheese adds that classic loaded baked potato flavor to my cauliflower casserole recipe. You can also swap in other types of shredded cheese, but to me the dish loses some of that “loaded potato” vibe if you do.
- Bacon – I typically use leftover oven baked bacon , air fryer bacon , or even microwave bacon , but ready-made bacon bits are an easy time-saver. You can also replace the bacon with cooked turkey bacon for a lighter option.
- Green Onions – For a pop of color and flavor. Fresh chives also work, if you prefer something more mild.
- Sea Salt & Black Pepper
How To Make Cauliflower Casserole
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .
- Roast the cauliflower. If you’ve seen any of my other cauliflower recipes , you know that I’m a big fan of roasting cauliflower ! So, let’s do this. In a large mixing bowl, toss the cauliflower florets with melted butter (or oil of your choice), salt, and pepper. Transfer to a casserole dish or sheet pan, and roast in a preheated oven until fork tender. (You can boil, steam the cauliflower , or even make Instant Pot cauliflower instead and then drain it, but roasted tastes better!)
- Make the sauce. In the same bowl (wipe it down first but no need to wash), whisk together the sour cream and heavy cream, until smooth. Add the garlic, cheddar cheese, bacon, and green onions. Season to taste with sea salt and pepper, if needed.
- Mix the cauliflower with the sauce. Add the roasted cauliflower to the cream cheese mixture, and stir to combine. (Feel free to try it here if you can’t resist, I often do!)
- Assemble and add toppings. Return the cauliflower to the baking dish. Top with more cheese and bacon.
- Bake the cauliflower casserole. Place the dish in the oven and bake until the cheese on top is melted. This goes pretty quick! When it’s done, I like to sprinkle it with more green onions for a pretty finish.
My Recipe Tips
- Make sure your florets are uniform in size, and not too large. Consistent sized pieces ensure that they cook at the same rate. And the sauce mixes in better if your florets are small or medium, rather than large.
- Roast in the casserole dish to save on cleanup time. Although roasting on a sheet pan is a little bit faster (more airflow), I prefer to cook the vegetables in the same baking dish I’ll use for the actual cauliflower casserole. Fewer dishes to wash = win!
- This baking dish is perfect for this recipe. You might recognize it from many of my recipe photos, because it’s the one I use the most! It’s durable, heats evenly, and looks elegant when I bring it to the table. And it still looks new after all these years.
- Go light on the salt. When mixing the sauce and adjusting salt to taste, keep in mind that the sauce will get saltier as cheese melts later. The right amount will vary depending on your preferences and the brands of cheese you use, but oftentimes I don’t even need to add extra salt to the sauce. (I do always salt the cauliflower before roasting, though.)
- Add protein for a one-pan meal. Turn this into a full dinner and call it a day! Simply stir in about 2 cups of shredded chicken or cubed chicken breast , leftover turkey , or cooked ground beef or sausage. I typically increase the amounts in the sauce by 50% to account for the added meat.
Recipe Video
Ingredients
Tap underlined ingredients to see the ones I use.
- 1 large head Cauliflower (cut into small florets) ▢
- 2 tbsp Unsalted butter (melted) ▢
- 1/2 tsp Sea salt (plus more to taste, see step 4) ▢
- 1/4 tsp Black pepper (plus more to taste, see step 4) ▢
- 2/3 cup Sour cream ▢
- 1/4 cup Heavy cream ▢
- 2 cloves Garlic (minced) ▢
- 1 1/2 cup Cheddar cheese (shredded, divided) ▢
- 6 tbsp Cooked bacon (crumbled or chopped, divided) ▢
- 1/4 cup Green onions (chopped, divided) ▢
Instructions
Tap on the times in the instructions to start a kitchen timer.
- Preheat the oven to 450 degrees F (232 degrees C).
- In a large bowl, toss the cauliflower florets with butter. Season with sea salt and black pepper.
- Transfer the cauliflower to a small 1.5 quart (1.4 L) casserole dish in a single layer. (Roasting in the baking dish saves on dishes, but you could also roast on a sheet pan to make it faster.) Roast in the oven for 15-20 minutes if using a sheet pan, or 25-30 minutes if using the baking dish (stir halfway through if using this method), until crisp-tender.
- Meanwhile, in the same bowl, whisk together the sour cream and heavy cream, until smooth. Stir in the minced garlic, half of the cheddar cheese, half of the bacon, and half of the green onions. If desired, season sauce with sea salt and black pepper. (Don’t over salt — it will get more salty as the cheese melts later.)
- When the cauliflower is done roasting, take it out and leave the oven on. Add the cauliflower to the bowl and mix with the sauce.
- Return the cauliflower mixture to the casserole dish. Top with remaining cheese and bacon.
- Bake for 5-10 minutes , until the cheese melts. Top with remaining green onions.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 3/4 cup
- Tips: Check out my recipe tips above to help you get the best flavor and texture, plus some of my favorite shortcuts.
- Storage: The leftovers from this dish are great the next day! Keep them in an airtight container in the refrigerator for up to 3-5 days. The cauliflower does soften a bit, but I still think it tastes delicious.
- Meal prep: One of my favorite things about this loaded cauliflower bake is that I can make it in advance — so convenient for holidays when cooking is hectic, or weeknights when I know we’ll be home late. Just assemble the whole thing, cover with plastic wrap, and store in the fridge for up to 2-3 days. Bake it fresh right before serving. Keep in mind that it does take longer if you place in the oven directly from the fridge.
- Reheat: You can warm up the entire casserole in the oven at 350 degrees F, or reheat individual portions in the microwave.
- Freeze: I’ve frozen this dish both before and after baking, and both ways work quite well. This was a bit surprising, since there is so much dairy, but it just works! The cauliflower casserole keeps well in the freezer for up to 3 months. Thaw overnight in the fridge before heating if you can, or you can bake from frozen at 325 degrees F, but it takes a while.
📖 Want more recipes like this? Find this one and many more in my Low Carb Holiday Cookbook , Keto Ebook Bundle , and Winter Ebook Bundle !
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .
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Cauliflower Casserole
Serving Ideas
I’ve served this loaded cauliflower casserole in dozens of ways over the years — it goes with just about anything! Try it with one of the options below, or choose one of my other healthy dinner recipes :
- Chicken – Simple baked chicken legs make a nice main dish with this, or make healthy chicken breast at the same oven temperature, so you can cook them together. When I want something even faster and more hands off, I make Instant Pot chicken drumsticks .
- Beef – Since we’ve got major comfort food vibes going on with this casserole, beef is one of the best main dishes to go with it. I like to keep it simple and serve it with juicy burgers or a sirloin steak .
- Pork – Make some quick air fryer brats or juicy cast iron pork chops while the cauliflower casserole is in the oven.
- Salad – Because this dish is so rich, you can even serve it as your main entree! When I do this, I like to balance it with something light, like my pomegranate salad or arugula salad .
More Cauliflower Casserole Recipes
Cauliflower is one of my favorite real-food “fillers” for casseroles! Here are a few other ways I like to do this:
