Cheesy Loaded Cauliflower Casserole Recipe
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My cheesy loaded cauliflower casserole recipe is the ultimate low-carb comfort food! It has all the flavors of a loaded baked potato—but without the carbs. This casserole is packed with tender cauliflower, crispy chopped bacon, ranch seasoning, and lots of cheese, making it a crowd-pleasing side dish. It’s so rich and flavorful that everyone will be coming back for seconds…maybe even thirds!
Why You’ll Love This Cheesy Cauliflower Casserole
Next time you need an easy casserole dish, this one’s a must-try. It’s the ultimate low-carb comfort food, giving you all the creamy, cheesy indulgence without the heavy feeling afterward. Quick to prepare and simple to make, it’s a delicious side dish that’s perfect for sneaking in veggies for the whole family.
Plus, it’s easily customizable for dairy-free eaters or anyone looking for new ways to enjoy cauliflower. Serve it on New Year’s Eve alongside bacon wrapped stuffed dates, high protein pepperoncini dip, or roasted cheesy ranch potatoes—your guests will thank you!
The combination of cream cheese and sour cream creates a smooth and creamy sauce that coats the cauliflower, while crispy bacon adds a savory flavor and crunchy texture, and ranch seasoning ties it all together with a zesty kick. Not only is cauliflower low in carbs, but it’s also packed with vitamin C, fiber, and antioxidants, making it a perfect, low-carb casserole base.
Ingredient Notes
- Bacon: Adds a crispy, savory bite that takes this casserole to the next level—feel free to add more or swap for bacon bits or turkey bacon for a lighter option.
- Cauliflower florets: The hearty base of the dish that soaks up all the cheesy goodness—it’s a low-carb swap for potatoes but just as satisfying.
- Sour cream: Creates a creamy, tangy layer that ties the whole dish together. For a dairy-free version, opt for dairy-free sour cream alternatives or non-dairy yogurt.
- Cream cheese: Makes the casserole irresistibly rich and smooth, and a dairy-free version works well here if needed.
- Garlic: Fresh minced garlic infuses the dish with a savory depth—because you can never go wrong with garlic.
- Salt
- Garlic powder: Adds another layer of garlic goodness without overpowering the fresh garlic.
- Onion powder: Rounds out the savory flavors.
- Ranch seasoning: The secret ingredient that brings all the flavors together with its herby, zesty kick. Making it from scratch is optional – but totally worth it!
- Salt/black pepper to taste
- Colby-Monterey Jack cheese: Melts into the casserole for creaminess with a mild, buttery flavor.
- Cheddar cheese: Adds that classic, sharp cheesiness we all love in comfort food.
- Chopped fresh chives and fresh green onions for garnish.
See the full recipe card below for exact ingredient amounts and instructions.
Recipe Variations
- Make it Spicy: Add a dash of red pepper flakes or diced jalapeños for a little heat.
- Add Protein: Stir in shredded rotisserie chicken, crumbled sausage, or cooked ground beef to turn this into a full meal.
- Vegetarian Option: Swap the bacon for sautéed mushrooms or roasted broccoli for a meat-free twist.
- Different Cheeses: Try smoked gouda, mozzarella, or pepper jack for more flavor.
How to Make This Loaded Cauliflower Casserole
Step 1: Preheat your oven to 375 degrees F and lightly grease a 9×13-inch baking dish. In a large pot, steam or boil the fresh cauliflower florets until fork tender, about 7-10 minutes. Drain well and pat the florets dry with a paper towel to prevent excess water in your casserole.
Step 2: In a large mixing bowl, mix the cream cheese, sour cream, garlic powder, onion powder, ranch seasoning, garlic, salt, and half of the shredded cheddar cheese. Stir until the mixture is creamy and smooth.
Step 3: Add the cooked tender cauliflower into the sauce mixture, making sure it’s well coated. Gently mix in 3 slices of crumbled bacon and the chopped green onions.
Step 4: Transfer the cauliflower mixture to the prepared baking dish. Top with the remaining cheese and bake for 20 minutes, or until the cheese is melted and bubbly.
Step 6: Remove the casserole from the oven and sprinkle with the other half of crispy bacon, green onions, and chives. Serve hot and enjoy!
Mac’s Pro Tips
Expert Tips
Prep Ahead: Assemble your loaded cauliflower casserole up to a day in advance, cover it with plastic wrap, and refrigerate until ready to bake.
Cheese Blend: Use freshly shredded cheese for the best melt.
Serving Tips
- Serve this easy side dish alongside grilled chicken, steak, or a simple cobb salad for a beautiful meal.
- Top with a sprinkle of parmesan cheese or even more bacon for added flavor and crunch.
Storage Tips
Store leftovers in an airtight container in the fridge for up to 4 days. While this dish can be frozen, the texture of the cauliflower may change slightly. If you choose to freeze it, wrap it tightly in plastic wrap or tinfoil and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Recipe FAQs
Yes, but make sure to cook and drain it thoroughly to remove any excess moisture.
I recommend chunkier pieces for this recipe. The larger florets give the casserole a heartier texture and really hold onto the sauce. If you do go with riced cauliflower, just be sure to drain it really well so the casserole doesn’t end up watery. Let me know if you try it!
Broil the casserole for 1–2 minutes at the end of baking for a golden, crispy finish. Keep a close eye to avoid burning, and sprinkle on parmesan cheese or extra bacon bits for added flavor and crunch.
More Delicious Side Dishes
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Cheesy Brussels Sprouts Gratin Recipe
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Roasted Cheesy Ranch Potatoes
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Cheesy Loaded Cauliflower Casserole Recipe
Ingredients
- 6 slices bacon or more to taste
- 2.5 pounds florets cut in bite-size pieces (1 ½-2 large heads)
- 3/4 cup sour cream or greek yogurt or use dairy-free sour cream
- 6 oz cream cheese reg or dairy-free
- 3 cloves garlic minced
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 ½ teaspoons ranch seasoning
- salt/pepper to taste
- 1 cup shredded Colby-Monterey Jack cheese divided
- 1 cup shredded cheddar cheese divided
- 6 tablespoons chopped fresh chives divided
- ½ cup chopped green onions
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish or similar-sized casserole dish.
- Cook the Cauliflower: Steam or boil the cauliflower florets until tender, about 7–10 minutes. Drain well and pat dry with paper towels to remove excess moisture.
- Prepare the Sauce: In a large mixing bowl, combine the cream cheese, sour cream, garlic powder, onion powder, ranch seasoning, garlic, salt, and half of the shredded cheddar cheese. Stir until smooth.
- Assemble the Casserole: Add the cooked cauliflower florets to the bowl and toss to coat them in the creamy mixture. Fold in 3 slices of the crumbled bacon and green onions.
- Bake the Casserole: Transfer the cauliflower mixture to the prepared baking dish. Top with the remaining shredded cheddar cheese and bake for 20 minutes, or until the cheese is melted and bubbly.
- Garnish and Serve: Remove the casserole from the oven and sprinkle with the other half of bacon, green onions, and chives. Serve hot and enjoy!
Notes
- Cheese Blend: Use freshly shredded cheese for the best melt.
- Prep Ahead: Assemble the casserole up to a day in advance, cover it with plastic wrap, and refrigerate until ready to bake.
- Store leftovers in an airtight container in the fridge for up to 4 days. While this dish can be frozen, the texture of the cauliflower may change slightly. If you choose to freeze it, wrap it tightly in plastic wrap or tinfoil and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This sounds so delish! I’m in the midst of making it, but the garlic and ranch seasoning, salt/pepper aren’t included in the steps. I’m going to assume it goes into the cream cheese mixture with the other seasonings in step 3, but noting here in case you want to update it.
Correct, the seasonings are included in step 3 of the recipe card.