My
Shop Sugar-Free
Wholesome Yum
Free: Healthy Freezer Meals Recipe Ebook
Get It NowThis post may contain affiliate links, which help keep this content free. (Full disclosure)
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 Loaded 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!
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.)
- 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.
- 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).
Cauliflower Casserole Variations
- Trade the cheese – Use any semi-hard melting cheese instead of cheddar, such as Monterey Jack cheese or mozzarella.
- Add other meats – Shredded chicken, leftover turkey, ground beef, or sausage can add more satisfying protein to this dish and turn it into a meal. You’ll need to increase the sauce ingredients if you do this.
- Swap toppings – Besides bacon, top cauliflower casserole with diced ham, blue cheese crumbles, grated parmesan cheese, or a panko breadcrumb topping.
Storage Instructions
- Store: Place cheesy loaded cauliflower in an airtight container in the refrigerator up to 3 days.
- Meal prep: Assemble, cover with plastic wrap, and store in the fridge up to 2 days ahead. Bake as directed, but it may take longer if you place in the oven directly from the fridge.
- Reheat: Warm leftover casserole in a 350 degree F oven or in the microwave.
- Freeze: Most cauliflower casseroles, including this one, can be frozen before or after baking. Wrap tightly and store in a freezer-safe container for up to 1 month. Thaw overnight in the fridge before heating, or bake from frozen at 325 degrees F, until hot.
More Cauliflower Casserole Recipes
Cauliflower works so well in casseroles! Here are a few more of my favorites.
Tools To Make This Cheesy Cauliflower Bake
- Glass Nesting Bowls – In a variety of sizes for easy prep and cleanup.
- Baking Dish – Durable and elegant from oven to table.
cheesy loaded cauliflower casserole
Cheesy Loaded Cauliflower Casserole (30 Min!)
Bake this cheesy loaded cauliflower casserole recipe with sour cream, bacon, and cheddar in just 30 minutes. Tastes like loaded potatoes!
Go Ad-FreeRecipe Video
Tap on the image below to watch the video.Like this video? Subscribe to my YouTube cooking channel for healthy recipes weekly! (Click the bell icon to be notified when I post a new video.)
Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
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.
Last Step: Leave A Rating!
Share your recipe picture by tagging @wholesomeyum and hashtag it #wholesomeyum on Instagram, or in our Facebook support group, too – I’d love to see it!
Readers Who Liked This Easy Recipe Also Made:
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.
Want to save this recipe?
Create a free account to save your favorite recipes!
Sign Up To Save Recipes© 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. 🙂
404 Comments
Julie
0This is the absolute best tasting mac ‘n cheese wanna-be I have ever tasted! I could not get my kids on the cauliflower train, but they scarfed this up! I now make it as a side dish or main entree. Add some diced ham or bacon and you have a quick and easy meal. I added broccoli with ham one night, and the kids and I could not get enough. Truly, the best!
Phyllis
0I have heart disease, is this healthy for the heart? All that fat seems unhealthy, like cheese, butter, heavy cream? Just curious because I’d like to try keto.
Wholesome Yum A
0Hi Phyllis, I’m not a doctor so I would recommend talking with your medical provider to see if keto is right for you.
Sarah Williams
0Can you use frozen cauliflower for this recipe?
Wholesome Yum D
0Hi Sarah, If using frozen I would thaw and then roast your cauliflower.
Maegan
0Simple, delicious, and most importantly, guilt-free! This is the first time I’ve ever had cauliflower and I’m glad I branched out! I’ll keep this recipe as a go-to as I find other recipes focused on this veggie. Thanks for sharing!
Margaret
0Can this be frozen?
Wholesome Yum D
0Hi Margaret, Absolutely! Store it in a freezer-safe airtight container and it will keep well in the freezer.
Mother Luv
0Hello. This dish was very EASY and delicious. I substituted some ingredients with plant based ingredients. My son really does not like my planted meals he said “It was deeeelicious.
I wanted to post a pic of my dish however I did not see the option to post pics 🤗 ~Mother Luv~ 💖Hug somebody and tell’m u luv’m 💖
Irene Showalter
0My son is not very fond of vegetables but he took seconds👏👍🤸
Mary Zeno
0Love it, very good but my cheese watered down.
C. Rawlins
0Delicious outcome. I only gave it four stars instead of five because there is some extensive prep involved, which probably could be avoided by using pre-shredded cheese (great if you like eating wood chips) and pre-minced garlic (which is always foul-tasting). Still, it was delicious. I would say using fully fatted sour cream and cream is a must because otherwise, you will end up in with a soupy cauliflower mess.
Tracy F
0I read your review. I, too, do not buy pre-shredded cheese. I buy Tillamook cheeses and shred them in my shredder, 1/4 lb at a time. Put the 1/4 # shredded cheese in a freezer zip lock bag and into the freezer. Be sure and mark the bags as to how much you are keeping and the date. Since I buy the cheese a pound at a time, I end up with four bags full. They last for at least 4 months (for me).
Micki
0If I wanted to do this as a prep-ahead recipe, could I roast the cauliflower and put together the sauce, store them separately and then combine when I’m ready to bake? Would the roasted cauliflower still be good after being in the fridge for a day or two? I suppose I could just do the sauce ahead of time, but would like to do both if possible. Thoughts?
Wholesome Yum D
0Hi Micki, Yes you could prep both ahead of time and heat up when you are ready to eat.
Norma
0Excellent recipe!! My family loved it!
Karen Hunt
0Thank you so much Maya. Your Cheesy Loaded Cauliflower Casserole is delicious! I had given up on cauliflower after trying it mashed until I looked up your recipe. It’s on the menu again. Awesome!
Megan
0This was a HUGE hit to say the least. I brought it to my families Easter dinner. It was all gone in a matter of minutes. Everyone went home asking for the recipe.. so I shared the app! Thank you for the great recipe and the wonderful app that makes it all so easy and accessible.
Andrea
0Absolutely delicious, even my husband likes it. We had it with a lamb chop, yummy, thank you.
Lejla
0I just made this for dinner and have enjoyed it very much. Great recipe! Thank you for sharing. 👍
Sondra Johnson
0OMG! This was fantastic! My husband gave it a “10” – said he could eat this every day. Thanks Maya for a wonderful recipe! (Served it with a rotisserie chicken and roasted asparagus.)
Linda P.
0Yummy, yummy, yummy! Thanks for the recipe.
Alyssa
0I didn’t have sour cream so I used 2/3 cup heavy cream and it is still so delicious!
K.
0How long will this keep in fridge after cooked? Thanks for reply!
Wholesome Yum D
0You can store in an air tight container for up to 5 days in the refrigerator.
SW Scholar
0Amazing recipe. We loved it. Will probably make a double recipe next time. I omitted the fresh garlic in the sauce and instead seasoned the cauliflower before I roasted it with a seasoning from Kinders called The Blend which is salt/pepper/garlic.
John Lacenere
0I love it it’s quick and delicious. I used my ninja foodie xl.
Jami
0The recipe was delicious. But seriously, the webpage is simply awful. Ingredients were obstructed, and the ads are just more than annoying.
Wholesome Yum D
0Hi Jami, Thanks for your feedback. Ads 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, along with other perks.
Stephie
0It’s not so much the ads, it’s the formatting. The ‘Pin, Facebook and Save’ circlets overlay the recipe on the left side. It ends up cutting off the first 4 spaces, so instead of seeing 2/3 cups you see 3 cups because the “2/” is cut off. Then some of the ads change the placement of the recipe vertically, so you are reading it and suddenly it shifts down, a few seconds later it shifts the opposite direction. I believe this is what they are referring to in their post.
BUT, the recipe itself is FANTASTIC. Thank you so much. It is a keeper. I couldn’t stop eating it and I’m buying more cauliflower tomorrow just to make it again. Roasting takes it to a whole new level.
Maya | Wholesome Yum
0Hi Stephie, Oh no, what you are describing definitely should not be happening! I’ll take a look at this. Thank you for bringing it to my attention. I’m so glad you like the recipe!
Tracy Fluitt
0My print out recipes always turn out perfect. Maybe it’s the printer setting?
Lizzy
0Is it possible to do half cauliflower & half broccoli? The family loves both & have made many with with that combo. Thanks so much!!
Wholesome Yum D
0Hi Lizzy, Yes, that would also work!
Heike Farmer
0I really want to try this but I don’t have heavy cream. Can I do it without the heavy cream or is there a substitute?
Wholesome Yum D
0Hi Heike, You could omit it but the sauce would be very thick.
Be
0I used half and half. It was delicious.
Karen Todd
0This was delicious and my husband loved it.
Lori
0Can you leave out the heavy cream altogether, I’m diabetic and that has a lot of things I shouldn’t have.
Wholesome Yum D
0Hi Lori, You could omit it but the sauce would be very thick.
Angie
0Loved it!
Susan
0I’m really big into one pot meals these days and it occurs to me that adding some shredded chicken to this yummy-sounding dish would make it a complete meal. I will try that.
Christina
0This dish was amazing as a side at Christmas dinner! A star of the meal. I adjusted it slightly, using plain Greek yogurt instead of sour cream. I also cooked a small diced onion and the garlic cloves until they were soft and translucent (about 6 mins) and mixed that into the dish. I didn’t add the bacon or green onions on top. I will definitely be making this again.
Betty Bennett
0Loved this. Will definitely make again.
Laura
0Can you use 2% milk instead of heavy cream
Wholesome Yum D
0Hi Laura, I have never used 2% in this recipe, one being because 2% milk is not low carb and two being you want a thick and creamy texture and you will only get that from HWC.
Amy
0Great recipe, so tasty every time. This is a new go to recipe for my family. I roast the cauliflower in the bacon grease rather than adding butter.
Sarene
0Second time I’ve made this. First was Thanksgiving, a friend who had it that evening requested it for her birthday dinner. It was a huge hit both nights. Feedback was “Who would have thought cauliflower would steal the show!”
Deb Steppe
0If using frozen cauliflower do you boil then roast or just roast etc…
Wholesome Yum D
0Hi Deb, I would thaw and then roast your cauliflower.
Dawn E Van Riper
0Could I use frozen cauliflower in this recipe?
Wholesome Yum D
0Hi Dawn, Frozen cauliflower should work as a replacement in this recipe.
HK
0How would you cook in crockpot?
Wholesome Yum D
0It may work in a slow cooker, but I’ve never tried it to give any recommendations. Let me know how it goes and what you did if you decide to experiment with it.
Janet Howgate
0Awesome. But I should have done more cauliflower I’m still hungry. Lol.
Anita
0Loved it!!
Vickie
0Is this recipe gluten free? I don’t eat gluten free but my daughter does and I would like to make something she can eat at our Thanksgiving dinner.
Wholesome Yum D
0Hi Vickie, Yes, this recipe is gluten free.
Heather
0I only have 10% cream in my fridge. Do you think that would work? Thanks
Wholesome Yum D
0Hi Heather, Yes, that would also work in this recipe.
Jpallesen
0This was SO DELICIOUS!! The roasting left the cauliflower with texture and a nice bite.
Judy
0I’ve made loaded cauliflower casserole for a very long time & have never roasted my cauliflower…..I cook it first drain it & put it in the baking dish & pour my sauce over it cover with foil & I sprinkle the cheese over it & bake for 10-15 mins. or until cheese melts. Sprinkle with green onions & serve.
Gary
0You should try the roasted approach, even though you have always done it another way. Roasting removes a LOT of the additional water! It also adds a more complex, nutty and smoky flavor to the cauliflower.
This recipe as written is GREAT! 🙂
Peggy Pavek
0I made this last week & it was outstanding! I plan to make it again next week! It was THAT GOOD!
Tammi
0This recipe is so delicious! My husband (who hates cauliflower) loved this casserole. I made this alongside smoked sausage and green beans. Will definitely be making this often!
Oh, I added double cheese
Ashley
0My family requests this a lot now!! So good! When we need to go through veggies, we add sweet potato, squash and zucchini. Super easy and most of the time my picky girl will even eat this.
Chris Vigil
0Love this recipe. I’d like to make ahead for a weekend away with some friends. Can I just refrigerate until time to bake? Any suggestions on bake time after that? Thanks in advance!
Wholesome Yum M
0Hi Chris, Yes, you can assemble the ingredients in a baking dish and refrigerate until ready for the final bake. Follow steps 1-6 on the recipe card and then refrigerate. When you are ready to serve, bake at 350 for 20 minutes or so until fully heated through. Enjoy!
Kristy c Glisson
0Can you freeze this?
Wholesome Yum M
0Hi Kristy, Absolutely! Store it in a freezer-safe airtight container and it will keep well in the freezer.
Lourdes Winter
0Maya does it again! I just whipped up my second batch of this delicious side dish – two Sunday dinners in a row. Big hit with friends last week as well as with the hubs.
I can’t recommend it enough!
*My variation was to substitute “Unexpected Cheddar” cheese from Trader Joe’s – it’s got a hint of parmesan, but it’s definitely a nice, sharp cheddar flavor.
Julie
0This just became a staple in my household and I will be making at least once a week. Was a little worried with cauliflower but it turned out incredible! With the salt and pepper I also added onion and garlic powder. So good!
Liz
0I made this recipe last weekend. Oh my goodness this is so good. I did add cooked chicken breasts, chopped, to it to give it some meat. The flavor was absolutely amazing. Nothing “diet” like to this. Loved it.
Rebecca Heck
0This recipe was one of our favorites when we first started Keto. We’ll 2.5 years and 105lbs later it STILL IS! Now I add 4oz of softened cream cheese in with heavy cream and sour cream. It’s a bit richer and spectacular over the top creamy.
Dana Jackson
0I made this for my family. We loved it! I did use a bigger head of cauliflower, so I added some extra butter, cream, and cheese. We turned it into a one dish meal with some extra crumbled bacon and diced, sweet onion on the top. Great recipe!
Sue Y
0Oh my… SO good! Husband and I may or may not have demolished the entire pan at dinner! Made exactly to the instructions. All the things I love about cauliflower mac & cheese without the fuss of making a sauce. Highly recommend.
Sue
0I didn’t add bacon or green onions very satisfying without all those carbs
Mandy
0I was planning to make this tonight but I only have 18% cream. Do you think that will work instead of heavy cream? Thanks so much in advance!
Wholesome Yum M
0Hi Mandy, Yes, melt an extra tablespoon of butter in to the 1/4 cup of cream and it will work great! Enjoy!
Christalynn
0Very tasty but had some extra moisture in the bottom of the casserole dish. Any suggestions to reduce or what I may have done?
Wholesome Yum M
0Hi Christalynn, Did you have too much cream sauce at the bottom or was it watery from the cauliflower? If it was watery, you can increase the roast time by another 5 minutes. Then pour off any excess liquid before adding the cream and sour cream. If the recipe had too much creamy sauce, you can half the amount of heavy cream you add to the recipe. I hope this helps!