Cheesy Loaded Cauliflower Casserole Recipe

loaded cauliflower casserole in a white baking dish topped with chopped green onions and bacon

Cheesy Loaded Cauliflower Casserole Recipe

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!

Prep Time10

Servings: servings

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 9x13-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