Cauliflower Casserole

Name: Cauliflower Casserole (Loaded Style, 30 Min!)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 large head Cauliflower ((cut into small florets)); 2 tbsp Unsalted butter ((melted)); 1/2 tsp Sea salt; 1/4 tsp Black pepper; 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))

Jump to recipeBake this cheesy loaded cauliflower casserole recipe with sour cream, bacon, and cheddar in just 30 minutes. Tastes like loaded potatoes!

By Maya Krampf

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Cheesy loaded cauliflower casserole recipe.

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This cheesy loaded cauliflower casserole is my go-to dish for weeknight dinners, potlucks, and even holidays — adults and kids alike love it! While I like to sneak this veggie into all kinds of cauliflower casserole recipes, like pizza casserole and cheeseburger casserole, this loaded cauliflower bake is my absolute favorite. It tastes like a loaded baked potato, but is also a lighter take on comfort food.

Just like cauliflower potato salad, it’s easy to swap the starch and keep all the classic taste. And even though this twice baked cauliflower casserole has heavier ingredients like bacon, cheese, and cream, it’s still healthier than one with potatoes. Don’t fear the baking twice, either — it’s just about half an hour for the whole thing!

Why You’ll Love This Cauliflower Casserole Recipe

Cheesy bacon flavors
Tender cauliflower in a creamy sauce
Simple, natural ingredients
Done in 30 minutes
Can prepare most of it in advance
Naturally gluten-free, low carb, and keto
Easy, satisfying healthy side dish for potato lovers!

Loaded cauliflower casserole with serving spoon.

Ingredients & Substitutions

This section explains how to choose the best ingredients for cheesy loaded cauliflower casserole, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.

Cauliflower – Obviously you need cauliflower for cauliflower casserole recipes! I use fresh cauliflower (cut into florets), but frozen will also work.
Butter – Grass-fed butter tastes great in this recipe, but any unsalted kind will do. Melt before using. You can also swap in olive oil or avocado oil if you prefer.
Sea Salt & Black Pepper – For seasoning cauliflower.
Sour Cream – Full-fat versions tastes best, but lower fat sour cream (or even plain Greek yogurt) works as well. You could also use cream cheese instead, but melt it in the microwave first, and you may need a little more cream to thin out the sauce.
Heavy Cream – Thins out the sauce and makes it rich. You can also use half and half instead. I don’t recommend other milks, such as almond milk or regular dairy milk, as the sauce will be too thin, but you can try it if you like.
Garlic – Fresh minced garlic tastes the best here, but you can use 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 classic loaded baked potato flavor. Shred fresh or use a pre-shredded variety.
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. (Or simply cook about 6 slices of bacon in a skillet!)
Green Onions – Add a pop of color and flavor. Fresh chives also work.

How To Make Cauliflower Casserole

This section shows how to make a cheesy cauliflower casserole, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.

Roast the cauliflower. If you’ve seen any of my other low carb cauliflower recipes, you know that I’m a big fan of roasting cauliflower. (You can steam or boil the cauliflower instea and then drain it, but roasted tastes so much better!) In a large mixing bowl, toss cauliflower florets with melted butter (or oil of your choice), salt, and pepper. Transfer to a casserole dish or sheet pan and roast until fork tender.

TIP: Use a casserole dish to save on cleanup time.

Although roasting on a sheet pan cooks cauliflower faster, the baking dish cooks the veggies in the same dish you’ll use for the casserole. I love this for saving on dishes!

Make the sauce. In the same bowl (wipe it down first but no need to wash), whisk sour cream and heavy cream until smooth. Add garlic, cheddar cheese, bacon, and green onions. Season to taste with sea salt and pepper. (Don’t add too much salt — the sauce will get saltier as cheese melts later.)

Sauce ingredients in a bowl with a spatula.

Mix. Add roasted cauliflower to the cream cheese mixture and stir to combine.
Assemble. Return the cauliflower to the casserole dish. Top with more cheese and bacon.

Loaded cauliflower casserole topped with cheese and bacon in a baking dish.

Bake. Place in the oven and bake cauliflower casserole until the cheese on top is melted.
Garnish. Sprinkle more green onions on top (or fresh parsley).