Free: Healthy 5-Ingredient Meals Ebook
Get It NowThis cheesy loaded cauliflower casserole recipe is my go-to side dish for weeknight dinners, potlucks, and even holidays. My family, friends, and even kids all love it. I always get asked for the recipe — so here it is! And while I like to sneak this veggie into many meals in unexpected ways, this cauliflower bake is my absolute favorite. It reminds me of a loaded baked potato, but is also a lighter take on comfort food.
Why You’ll Love My Cauliflower Casserole Recipe
- “Loaded” with flavor – See what I did there? 😉 With creamy cheddar cheese sauce, bacon, and green onions, this dish has all the flavors you love in a loaded baked potato.
- Quick and easy – My cauliflower casserole recipe uses simple, natural ingredients you can find at any grocery store, and takes only about 30 minutes from start to finish. Must be why I make it so often?
- Major comfort food factor, but lighter – Just like my cauliflower potato salad and cauliflower mac and cheese, replacing the starch with cauliflower works amazingly well when the sauce is right (and it is). This dish is naturally low carb and gluten-free, but feels like you’re eating potatoes!
- Minimal cleanup – Many casserole recipes leave a lot of dishes to wash, so I absolutely love that I just need a bowl and a baking dish to make this one.
- Versatile for any occasion – It’s quick enough for a weeknight, but crowd pleasing enough for a potluck or holiday meal. Even the leftovers are amazing the next day.
Ingredients & Substitutions
This section explains how to choose the best ingredients for my loaded cauliflower casserole, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Cauliflower – I use fresh cauliflower (cut into florets), but frozen will also work (but takes longer to roast). You can take a shortcut and use bagged florets from the produce section, but it’s not my favorite thing to do because they tend to be different sizes.
- Butter – I wouldn’t normally use it for roasting, but since I roast the florets in a baking dish, the butter adds extra richness and never burns for me. You can use olive oil or avocado oil if you’re concerned about it.
- Heavy Cream – Thins out the sauce and makes it rich. You can also use half and half. Other milks, such as almond milk or regular dairy milk, are not ideal, as the sauce will be too thin. If you want to try one of those to lighten it up, use less.
- Sour Cream – For that classic “loaded” experience! I prefer to use full-fat sour cream, but lower fat sour cream or even plain Greek yogurt works as well. I’ve also made this with cream cheese when I ran out of sour cream. Just melt it in the microwave first, and add a little extra heavy cream for the right sauce consistency.
- Garlic – I love the taste of fresh minced garlic, but have also used 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 that classic loaded baked potato flavor to my cauliflower casserole recipe. I use a pre-shredded variety (all about convenience over here), but you can shred it yourself if you like. You can also opt for other types of shredded cheese, but to me the dish loses some of that “loaded potato” vibe if you do.
- 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. You could also replace the bacon with cooked turkey bacon for a lighter option.
- Green Onions – For a pop of color and flavor. Fresh chives also work, if you prefer something more mild.
- Sea Salt & Black Pepper
How To Make Cauliflower Casserole
This section shows step-by-step photos together with the instructions, to help you visualize the recipe. For full instructions, including amounts and temperatures, see the recipe card below.
- Roast the cauliflower. If you’ve seen any of my other cauliflower recipes, you know that I’m a big fan of roasting cauliflower! So, let’s do this. In a large mixing bowl, toss the cauliflower florets with melted butter (or oil of your choice), salt, and pepper. Transfer to a casserole dish or sheet pan, and roast in a preheated oven until fork tender. (You can boil, steam the cauliflower, or even make Instant Pot cauliflower instead and then drain it, but roasted tastes better!)
- Make the sauce. In the same bowl (wipe it down first but no need to wash), whisk together the sour cream and heavy cream, until smooth. Add the garlic, cheddar cheese, bacon, and green onions. Season to taste with sea salt and pepper, if needed.
- Mix the cauliflower with the sauce. Add the roasted cauliflower to the cream cheese mixture, and stir to combine. (Feel free to try it here if you can’t resist, I often do!)
- Assemble and add toppings. Return the cauliflower to the casserole dish. Top with more cheese and bacon.
- Bake the cauliflower casserole. Place the dish in the oven and bake until the cheese on top is melted. This goes pretty quick! When it’s done, I like to sprinkle it with more green onions for a pretty finish.
My Recipe Tips
- Make sure your florets are uniform in size, and not too large. Consistent sized pieces ensure that they cook at the same rate. And the sauce mixes in better if your florets are small or medium, rather than large.
- Roast in the casserole dish to save on cleanup time. Although roasting on a sheet pan is a little bit faster (more airflow), I prefer to cook the vegetables in the same baking dish I’ll use for the actual cauliflower casserole. Fewer dishes to wash = win!
- Go light on the salt. When mixing the sauce and adjusting salt to taste, keep in mind that the sauce will get saltier as cheese melts later. The right amount will vary depending on your preferences and the brands of cheese you use, but oftentimes I don’t even need to add extra salt to the sauce. (I do always salt the cauliflower before roasting, though.)
- Add protein for a one-pan meal. Turn this into a full dinner and call it a day! Simply stir in about 2 cups of shredded chicken or cubed chicken breast, leftover turkey, or cooked ground beef or sausage. I typically increase the amounts in the sauce by 50% to account for the added meat.
Storage Instructions
- Store: The leftovers from this dish are great the next day! Keep them in an airtight container in the refrigerator for up to 3 days. The cauliflower does soften a bit, but I still think it tastes delicious.
- Meal prep: One of my favorite things about this loaded cauliflower bake is that I can make it in advance — so convenient for holidays when cooking is hectic, or weeknights when I know we’ll be home late. Just assemble the whole thing, cover with plastic wrap, and store in the fridge for up to 2 days. Bake it fresh right before serving. Keep in mind that it does take longer if you place in the oven directly from the fridge.
- Reheat: You can warm up the entire casserole in the oven at 350 degrees F, or reheat individual portions in the microwave.
- Freeze: I’ve frozen this dish both before and after baking, and both ways work quite well. This was a bit surprising, since there is so much dairy, but it just works! The cauliflower casserole keeps well in the freezer for up to 2 months. Thaw overnight in the fridge before heating if you can, or you can bake from frozen at 325 degrees F, but it takes a while.
Serving Suggestions
I’ve served this loaded cauliflower casserole in dozens of ways over the years — it goes with just about anything! Try it with one of the options below, or choose one of my other healthy dinner recipes:
- Chicken – Simple baked chicken legs make a nice main dish with this, or make healthy chicken breast at the same oven temperature, so you can cook them together. When I want something even faster and more hands off, I make Instant Pot chicken drumsticks.
- Beef – Since we’ve got major comfort food vibes going on with this casserole, beef is one of the best main dishes to go with it. I like to keep it simple and serve it with juicy burgers or a sirloin steak.
- Pork – Make some quick air fryer brats or juicy cast iron pork chops while the cauliflower casserole is in the oven.
- Salad – Since this dish is so rich, you can even serve it as your main entree! When I do this, I tend to balance it with a colorful pomegranate salad or a light arugula salad on the side.
More Cauliflower Casserole Recipes
Cauliflower is one of my favorite real-food “fillers” for casseroles! Here are a few other ways I like to do this:
My Baking Dish For This Recipe
You might have seen this baking dish in many of my recipe photos, because it’s the one I use the most! It’s durable, heats evenly, and looks elegant when I bring it to the table. And it still looks new after all these years.
Cauliflower Casserole (Loaded Style!)
Bake this cheesy loaded cauliflower casserole recipe with sour cream, bacon, and cheddar in just 30 minutes. Tastes like loaded potatoes!
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
-
Preheat the oven to 450 degrees F (232 degrees C).
-
In a large bowl, toss the cauliflower florets with butter. Season with sea salt and black pepper.
-
Transfer the cauliflower to a small 1.5 quart (1.4 L) casserole dish in a single layer. (Roasting in the baking dish saves on dishes, but you could also roast on a sheet pan to make it faster.) Roast in the oven for 15-20 minutes if using a sheet pan, or 25-30 minutes if using the baking dish (stir halfway through if using this method), until crisp-tender.
-
Meanwhile, in the same bowl, whisk together the sour cream and heavy cream, until smooth. Stir in the minced garlic, half of the cheddar cheese, half of the bacon, and half of the green onions. If desired, season sauce with sea salt and black pepper. (Don't over salt — it will get more salty as the cheese melts later.)
-
When the cauliflower is done roasting, take it out and leave the oven on. Add the cauliflower to the bowl and mix with the sauce.
-
Return the cauliflower mixture to the casserole dish. Top with remaining cheese and bacon.
-
Bake for 5-10 minutes, until the cheese melts. Top with remaining green onions.
Did You Like It?
Leave a rating to help other readers, or get the recipe sent to your inbox.
Recipe Notes
Serving size: 3/4 cup
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂
443 Comments
Stacey
0My very picky 16 year old son just got his third helping of this dish. My 14 year old said she liked it so much that she didn’t even care that it had sour cream in it. She had 2 servings. I served it along with pork chops and broccoli. Everyone declared it was delish!
Michael
0This has become our go-to recipe for cauliflower. We don’t change a thing! Super simple and delicious.
ashley
0This recipe was absolutely delicious.
Anne
0It was amazing – hubby gave me a hug 😉 ! Thank you 🙂 I was trying to find the link to the video but was not able to find it.
Wholesome Yum M
0Hi Anne, I’m so glad you enjoyed it! The video is located in the recipe card. If you can’t see it, you may want to check your browser settings to make sure you aren’t viewing the website in ‘Reader Mode.’ I hope this helps!
Beth
0We loved it! My kids and I made this together and we will keep this in our recipe book. So easy and delicious. We may add some grilled chicken next time just to mix things up but it will be just for fun. Loved it! Thank you for sharing.
Vanessa Sands
0Delicious, decadent-tasting and easy. My picky family gobbled it up, and the leftovers I’d planned on for lunch tomorrow are nonexistent 😉
Paul
0I made a large batch for a pool party and it was a huge hit. Really delicious and a great side for a BBQ. Thanks for the recipe!
D. Walters
0“Only takes 10 minutes to prepare!”
Literally 30 minutes in the directions.
Wholesome Yum M
0Hi D. Walters, This recipe has 10 minute prep time, which doesn’t include cook time.
Margarena Comeaux
0Love love love this recipe! So quick and easy and very filling. I can surely say, I have a new fave.
Keep those recipes coming
Deborah
0Loved, loved this. It will become a go to. I added some extra bacon and think it needed a bit more salt but, otherwise it was perfect. I’m going to send this to all of my Keto friends and tell them they should make this.
Lee
0This was so good! Used Greek yogurt instead of sour cream. Saved it immediately to my sides.
Danielle Sayers
0Awesome recipe, I make it all the time, even on holidays!
Robin Hammon
0This recipe is a hit. Enjoyed it so much that I decided to try it on company because I like keto. My guests liked it so much they went for seconds and also asked for the recipe.
Loraine Petrasovits
0This recipe was very easy to make and delicious! Will make it again…
Jane Field
0Absolutely gorgeous. Please can you give some suggestions on what to serve it with so that there is a complete meal.
Wholesome Yum M
0Hi Jane, You can enjoy this dish as a meal itself, or add a protein such as chicken or steak. I hope you enjoy!
ash
0Made it tonight and I as well as my family are blown away! Mind you I didn’t have all the ingredients so for heavy cream I substituted with half and half and for minced garlic I used garlic powder, green onion i used some fresh onion I had left over. All in all it is amazing and the casserole is half gone lol.
Tammy
0This recipe was absolutely amazing and better than any potato casserole that we have ever had! This was our first recipe from Wholesome Yum and it was a total winner so we just ordered the cookbook! Thank you for all of these great options and videos.
Chro
0Loved the loaded cauliflower casserole!! Does it freeze well?
Wholesome Yum M
1Hi Chro, Yes this dish freezes well. I suggest storing in single-serve portions. It’s much easier to reheat when ready to eat.
RandomActsofCaitlin
0So yummy! I pretty much followed the recipe. I cooked up the bacon and added a little of the bacon grease, and did Monterey Jack with Cheddar shredded cheese. It was a tad runny, which didn’t affect how delicious it was. Maybe less cream next time or no bacon grease or even more cauliflower or other veggies. The end result reminded me of chicken bacon ranch pizza from Papa Murphys. I am pregnant and have been craving everything spicy, so I topped with Tabasco. Definitely making again!! Thank you!
Philippa Church
0Great recipe – loved it. I’m never one to leave well enough alone so added roasted mushrooms (as I did bacon in oven) and then right at the end added a load of spinach and popped in oven for 3 or 4 mins to wilt and stirred that in (which was awesome!!). A real keeper, thank you
Nancy Slagle-Cessna
0The ingredients look like a simple flavor combination, but are magical when all cooked up together. I have made it a few times, all with varying amounts of sour cream vs heavy cream, but it didn’t matter, it was delicious every time. I also used turkey bacon, crisping it up before adding. The green onions are the pièces de ré·sis·tance, adding an amazing pop of flavor in every bite. This is a keeper, thanks!
Vida K
0I made this last night. It was delicious. Like very delicious. Entire family loved it. I followed the recipe exactly and will be making it very often, possibly doubling it so that we don’t fight over the last spoonful. Thank you so much!! Non cauliflower eaters are now loving cauliflower.
Sarah
0So I added more than Recommended garlic amount because omg love garlic. I also seasoned the cauliflower with some tony’s for extra spice. And I added a little extra sour cream and freshly chopped jalapeños. Honestly the standard recipe is delicious but I’m very pro spice. I think my next attempt with this already awesome recipe is buffalo sauce….
Amanda J Duncan
0Oh My Goodness! Amazing. Thank you!!!
Chloe Bailey
0Hello! Have made this many times – delicious. Am planning to make tonight but realized I mistook having sour cream for cream cheese! Possible to sub the sour cream for cream cheese you think??
Wholesome Yum M
0Hi Chloe, Yes, I think that will still work. You may need to add some additional liquid to loosen it up, but it should still be great!
Tracy Ricchiuto
0Made this tonight for the 5th time! Love it! Added caramelized onions and sautéd spinach to the cauliflower to change it this time! Also added 1 cup cottage cheese. Wowza!! Will make it again!
Mary
0The best thing I have ever tasted! Keeping this recipe forever. Such an easy quick make, but tastes gourmet. I will keep this recipe and if asked to bring a dish to any occasion this is for sure making the list! Better than loaded mash potatoes!!!
Michaela
0All I can say is YUM! Wouldn’t change a thing!
Rebecca
0Hi! I am planning to make this recipe (sounds amazing!) but am hoping for advice on what I could use instead of bacon/meat? Maybe sliced mushrooms (but should I sauté them first)? Black olives? Would love any substitution ideas as I would like to add something else to keep a similar texture. Thanks!
Wholesome Yum M
0Hi Rebecca, You don’t really need to replace the bacon with anything if you are wanting to keep this dish vegetarian! When trying to create similar taste/texture profiles, I would suggest using sauteed mushrooms. It won’t provide the same crunch that bacon gives, but it will give a nice depth of flavor that will complement the recipe.
Sarah van der Merwe
0This is the best recipe ever! We made it for friends once and now we make it almost weekly! They also told us that they are sometimes making it twice a week. I use a cup of sour cream and left out the cream. Also use an entire pack of bacon (200g). Thanks for the recipe!
John
0This was so good. Thanks for sharing it. Two suggestions: remind people to make sure to cut the cauliflower into small pieces so the cheese sauce is well distributed and after roasting the cauliflower make sure to pour off any leftover liquid before putting the mixture back into the pan.
So many good ideas with this one. Tastes just like potato skins. Great job!
Lindsay Sanford
0so good, thank you!!
Jackie
0This recipe hits it out of the ballpark. I didn’t have chives, so didn’t include them. I used turkey bacon since I don’t eat other types of meat. My 22 year old son, who is home from college, is an very picky eater, especially with vegetables. He didn’t know that it had cauliflower in it instead of potatoes. He said it was okay, but the potato flavor was too strong, which is funny since it didn’t have potatoes in it. He did eat some of it, which is amazing in itself. I will put more cheese in it for him and see what he says. My husband, other son and I absolutely loved it. I think the recipe would work great on all types of keto vegetables. Thank you for creating such an excellent recipe!
Lorraine R. Bernard
0Just made this for supper and it was sooooo delicious!! My husband loved it too and wants me to make it again which of course I definitely will. Thanks for this awesome recipe! 😉 🙂
Ashlyn
0Honestly, I try recipes off Pinterest ALL the time and they always turn out “meh”… but this one was different!!! It turned out SO yummy I had to leave a review. Go try it!!! It was so easy to make and it was delish!!
Jay
0Used frozen pre-cooked cauliflower so I didn’t roast it. It would have made it way too overcooked (mushy). Subbed whole Greek yogurt for sour cream. And used ham bits from leftover smoked ham I made. Also added a large smoked chipotle from a batch I made a while back. Baked the whole thing for 15-20 until hot then added remainder of cheese (used some Parm as well) until it was melted.
Lynn
0This is my new favorite way to eat cauliflower. Made it for my meal prep last week and I’m making it again this week.
Linda
0PLEASE! PLEASE! The recipe is great, I’m sure and I am about to make it! HOWEVER, THERE IS SO MUCH ADVERTISING that I can’t even see all of the video. I have to scroll up to see what the ingredients are and then back down to watch the process! There is only about a 2 or 3 inch window to see your recipe! I know you have to have ads, however, this is one of the worst ones I’ve seen with so many ads that you can’t see the recipe without confusing it with the ads!
Wholesome Yum M
0Hi Linda, Thanks for your input regarding ads. They keep the Wholesome Yum website running and allow me to develop recipes that readers like you can access absolutely free. However, you may be interested in Wholesome Yum Plus, which includes an ad-free version of the website.
Ciffy
0Can you freeze this?
Wholesome Yum M
0Hi Cliffy, Yes, this recipe can be frozen and reheated. It’s easiest to freeze in single serving portions and use as needed.
Cheryl
0Tastes heavenly and so comforting during cold weather!
Chris
0This turned out delicious. I will be making this again.
Maggie
0Delicious!!!
Stacy
0I used to make “funeral potatoes” (frozen hashbrowns, cream soups, sour cream, cheese, onions) – my family would always request it. This is a beautiful substitute that hit the spot – especially on steak night! I’ve made this twice in the last 2 weeks, and put some of it in the freezer. Everyone I’ve had try it, loved it, even my 2nd grader who thought she “hated” cauliflower! The 2nd time around – she was the one that requested this! I did end up adding more cheese & sour cream though, and neither time did I add bacon, just b/c I didn’t have any thawed….
Tracy Hobbs
0Perfect to curb the potato cravings. Delicious. Served with steak and salad. My son asked were we still on our diet because he was tired of cauliflower. When dinner was served, he ate more of this than the baked potato I nuked for him. Winner for sure.
Diane Torrey
0Cast iron is the best way 😉
Rita
0This is s delicious❣️❣️❣️ My husband and I love it and will make again r
Pam Powell
0I made this after cooking a batch of bacon in oven. I used the cookie sheet to roast cauliflower on that I did bacon on. Roasting cauliflower in bacon grease gave it some really good bacon flavor. This is definitely a recipe keeper.
MICHAEL Edwards
0I have to say… delicious! Garnished with fresh parsley sprigs.
Sylvia Munoz
0This was so good, I omitted the bacon only because I am cutting back on meat. I did not have green onions but had chives in my spice rack, worked out just fine. I took the advise of another review and broiled it for a few minutes. I will definitely make this again, tastes like a bake potato with all the fixings yum yum!
Doug
0Loved it but I cut out the salt and replaced it with one teaspoon of dry mustard powder.