Loaded Cauliflower Casserole is steamed cauliflower combined with cream cheese, sour cream, sharp cheddar, Monterey Jack, bacon, and chives. Cauliflower has never tasted this good! This delicious cauliflower side dish is quick, easy to make, and low-carb-friendly.
The Best Cauliflower Casserole
This Loaded Cauliflower Bake is AMAZING. Finding new ideas for the same old veggies that everyone in the family loves can be hard work. This, my friends, is a real winner. If you have not tried any of my recipes in a while, you must try this one! Even my picky son loves this one. Forget the loaded baked potato casserole and make this lower-carb, better-tasting version with cauliflower. If you like cauliflower, you must try, cauliflower au gratin, cheesy cauliflower soup, broccoli cauliflower salad, and whole roasted cauliflower.
How to make Cauliflower Casserole
First, steam or boil your cauliflower in a large pot until fork tender. Then drain it well because you don’t want any added moisture in this dish. Mix the cream cheese, sour cream, cheddar cheese, Monterey Jack, garlic powder, and onion powder in a large bowl until smooth and creamy. Slowly and gently stir in the steamed cauliflower, bacon, and chives.
Pour the mixture into a casserole dish and sprinkle with a little more bacon. Bake until the cheese is melted and gooey. Garnish with chives and serve hot.
Beth’s Recipe Tips
- The cauliflower should be steamed or boiled until it is fork-tender.
- Spray the casserole dish well with nonstick spray, as it makes for easier cleanup.
- For optimum flavor, I recommend full-fat sour cream, cream cheese, and cheese for this recipe. It just tastes better with it.
- Other cheeses that work well in this casserole are fontina, Gruyere, Pepper Jack, and Parmesan cheese.
- If low carb is not your thing, combine a cup of panko bread crumbs with 3 tablespoons of melted butter and sprinkle over the top before baking.
- Fresh chives really make this casserole pop! They are worth the added expense and trouble.
- Other garnishes that work well include chopped parsley or green onions.
- Season to taste with salt and pepper. I love lots of pepper on this dish.
- This Loaded Cauliflower Casserole can be served as a full meal. It really is very filling, but if more protein is desired, consider adding roasted or grilled chicken or cooked ground beef.
Can you prepare cauliflower casserole in advance?
In a hurry? You can steam the cauliflower ahead of time. As a matter of fact, you can prepare the whole dish in advance. Cover with plastic wrap and store in the refrigerator. Bring it out of the refrigerator and set it on the counter for about thirty minutes to warm up a bit. Then pop it in the oven for twenty-five minutes before serving.
Can you use frozen cauliflower?
Yes, follow the instructions for steaming the cauliflower and drain well. Then proceed with the recipe the same as using fresh cauliflower. Generally speaking, frozen cauliflower is more economical.
Storage and Reheat
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven on low or in the microwave at reduced power.
To freeze, first cool completely. Then, double wrap with plastic wrap or store in an airtight container. Freeze for up to 2 months. Thaw in the refrigerator overnight.
More vegetable side dishes you will love!
Loaded Cauliflower Casserole Recipe
Ingredients
- 2 lbs cauliflower florets cut in bite-size pieces
- 1 box 8 ounces of cream cheese softened
- 1/2 cup sour cream
- 1 1/2 cups sharp cheddar cheese finely shredded
- 1 1/2 cups Monterey Jack cheese finely shredded
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 6 slices crispy cooked bacon coarsely chopped
- 1/4 cup chopped fresh chives reserve one tablespoon for the top
- Kosher salt and black pepper to taste
Instructions
- Steam the cauliflower until fork tender; approximately 10 minutes. Drain well in a colander.
- Preheat oven to 425 degrees. Grease a 9 x 13-inch baking dish.
- In a large bowl, combine the cream cheese, sour cream, cheddar cheese, Monterey Jack, garlic powder, and onion powder. Mix until creamy and smooth. Gently stir in cauliflower, 1/2 of the bacon, and chives. Season with kosher salt and black pepper to taste.
- Spoon into a casserole dish and top with the remaining bacon. Bake uncovered for 20-25 minutes or until the cheese is melted. Top with remaining chives and serve.
Notes
- The cauliflower should be steamed or boiled until it is fork-tender.
- Spray the casserole dish well with nonstick spray, as it makes for easier cleanup.
- For optimum flavor, I recommend full-fat sour cream, cream cheese, and cheese for this recipe. It just tastes better with it.
- Other cheeses that work well in this casserole are fontina, Gruyere, Pepper Jack, and Parmesan cheese.
- If low carb is not your thing, combine a cup of panko bread crumbs with 3 tablespoons of melted butter and sprinkle over the top before baking.
- Fresh chives really make this casserole pop! They are worth the added expense and trouble.
- Other garnishes that work well include chopped parsley or green onions.
- Season to taste with salt and pepper. I love lots of pepper on this dish.
- This Loaded Cauliflower Casserole can be served as a full meal. It really is very filling, but if more protein is desired, consider adding roasted or grilled chicken or cooked ground beef.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven on low or in the microwave at reduced power.
- To freeze, first cool completely. Then double wrap with plastic wrap or store in an airtight container. Freeze for up to 2 months. Thaw in the refrigerator overnight.
Nutrition
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https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Sandra Bartram
I only cooked my cauliflower 5 minutes and it was perfect. I was able to stir it with the cheeses, no problem. I did add some sauted onions to mine. I had company over and they said it tastes like loaded baked potato casserole. It’s DELICIOUS!!
Beth Pierce
Thanks, Sandra! I am so glad that you liked it.
James Ritter
Please help – I made the loaded cauliflower bake yesterday as part of an Easter family dinner. This was the second time I made it, and I must have done something wrong. I put all the cheeses and some half and half into a glass bowl and melted them. I then transferred to a pan on the oven and kept stirring and stirring. Well, evidently I did not stir enough, because the cheese sauce came out…..”grainy” is the only word I can think of – It was like there was flour in the sauce that hadn’t been completely mixed in.
The first time I made it, the microwave wasn’t involved – I just put it all the cheeses and the half and half and onion and garlic powders in a pan on the stovetop and kept whisking and whisking on medium to medium high heat – About the same as you would if you were making a roux (but on a bigger scale).
Can you help me figure out what happened and where things went wrong?
Thank you.
Jim
Beth Pierce
I don’t use half and half. I use sour cream and cream cheese. I wonder if you meant to ask a different blogger?
James Ritter
?? I wrote a reply to your message above. I do not know what happened to it.
I will try again:
I put a little half and half in with the cheeses because they were a very thick clump after putting them all in a glass bowl and microwaving them. It really did not appear that the cauliflower would be able to be “gently” added in.
I just don’t know what went wrong to make that “grainy-ness” that I mentioned in my initial post.
I really want to fix this – It is a VERY GOOD dish!
Beth Pierce
Adding milk or half and half directly to melted cheese can cause curdling or clumping due to the way dairy proteins behave when heated. You could increase the cream cheese or sour cream by a little bit and cut back on the shredded cheese. Or only add half the shredded cheese and top the dish with the remaining shredded cheese. The second tip would porbably be the better alternative. Please make sure your cream cheese is softened.
James Ritter
??? I don’t know what is going on – I have responded 2 times to you, but my posts are either not being allowed or are being deleted. Can you help with this?
Beth Pierce
Your posts are not showing up because I must approve all posts first. I am behind on my work but trying to catch up. Give me a couple of days to respond, thank you.
Michelle
I have made this a couple times and it is so good. I even got my picky son to eat it and he likes it. I decided to try it this time with cubed ham, broccoli, cauliflower and bacon for more protein.
Beth Pierce
That is awesome! I am so happy that you all enjoy it!
Jim
This was excellent. I added some chopped onions and cut back on the cheese a bit.
Beth Pierce
Thanks, Jim! So glad that you liked it!
Jan
41 carbs is not low unless it is for the entire dish??
Beth Pierce
Yes I am sure that is is overstated. The software that is available to bloggers for calculations is only so good.
Casey
Can you roast the cauliflower instead of steaming ? Or would you advise against that?
Beth Pierce
Yes, you can!
Tracy Frederick
Can I do 1/2 broccoli and 1/cauliflower
Beth Pierce
Yes, you can!
DIANE
I’ve made this a few times with different cheeses. I’ve also made with fresh and frozen cauliflower (both steamed). The fresh has a more cauliflower forward.taste and is more dense. For those having trouble mixing, make sure your cream cheese is room temperature softened and cauliflower is warm. I have also made casserole a week ahead, froze before cooking, thawed in fridge overnight, then sit out 30 minutes before oven. It turned out perfect. Making this again, tomorrow. Thank you!
Beth Pierce
Thanks for the all the great tips! I am so glad that you like it.
James Ritter
I would like to read more details about the “how” you combined the cheeses. Thanks.
Amber
This is amazing! However wondering if your carbs are supposed to say 4.1g maybe? There’s definitely not 41g of carbs in this dish.
Beth Pierce
The software available to food bloggers is only so good.
Ruth Tarango
I added mushrooms and I also found the cheese ingredients too thick so I added a little half and half and added panko and a little fried onions on top…so delicious 😋
Amy
This was a very good side dish. Accompanied grilled salmon well! I added some chopped green onions with the chives to the mixture. My husband added hot sauce to his portion. I will definitely make it again.
Beth Pierce
Thank you, Ammy! I am so glad that you liked it!
Maggie
I loved this – it was really good! The only thing I found was that it was almost impossible to mix the cauliflower and cheese mixture as it was way too stiff (even after microwaving a bit to soften it up). The cauliflower started to break up. I ended up just layering the cauliflower with spoonfuls of the cheese mixture. Anyway, it turned out great,
Beth Pierce
Thanks, Maggie! I am glad that you liked it!
Ginny
Looking forward to trying this recipe. It will be my first time. It sounds fairly simple. Glad to read the comments and learn that the first half of the cheese mixture will be stiff – so I won’t be surprised. Can’t wait to try it.
Beth Pierce
Thanks, Ginny! Enjoy!
Jane Moore
I added my cream mixture to my cauliflower pan when hot and it went together much more smoothly. Cheese started meeting right away, so was easier to mix up
Beth Pierce
Glad to hear it, Jane!
rebecca orcutt
i agree, i just put the cheese mix into the hot pan you cooked the cauliflower in, put the cauliflower on top of it and closed the lid for a couple minutes, loosened right up
Sara Kosowski
I love this recipe! Next time I make it I’m going to do cauliflower and broccoli. I love the two together just steamed so I can’t imagine how it good they will be together with all this other yummy goodness.
Beth Pierce
Thanks, Sara! Enjoy!