Loaded Cauliflower Casserole Recipe

Keto-friendly loaded Cauliflower Casserole combines steamed cauliflower, cream cheese, sour cream, sharp cheddar, Monterey Jack, bacon, and chives.

Course vegetable

Cuisine American

Keyword cauliflower cheese casserole, cheesy cauliflower casserole, keto cauliflower casserole

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 359kcal

Author Beth Pierce

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.

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.