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This loaded cauliflower casserole recipe is the perfect low-carb comfort food.
Creamy, cheesy, and full of flavor, it’s a fantastic way to enjoy vegetables while keeping carbs in check.
Whether you’re cutting out potatoes, looking for a cozy side dish for pork chops, or just want to try a new way to eat cauliflower, this dish is sure to impress.
Made with a delicious cheese sauce, cream cheese, and sharp cheddar, this casserole is rich in flavor and fiber, yet light on carbs.
The creamy mixture binds everything together, and the crispy bacon and green onion topping take it over the top.
Why you’ll love this recipe
- Perfect low-carb and keto comfort food
- Easy to prepare and ready in under an hour
- Cheesy and creamy with great texture
- Naturally gluten-free and packed with flavor
- Great for holidays, meal prep, or a weeknight side
- A delicious way to replace mashed potatoes or pasta
What you’ll need
- Cauliflower – fresh or frozen, steamed or roasted
- Cream cheese – creates the base for the cheese sauce
- Heavy cream – adds richness
- Garlic powder, salt, pepper, paprika – simple and flavorful seasoning
- Sour cream or Greek yogurt – balances the richness and adds tang
- Shredded cheese – cheddar, Monterey Jack, or a combination
- Cooked bacon – adds smoky, salty flavor
- Optional: green onions, fresh chives, or red pepper flakes for topping
How to make low-carb cauliflower casserole
- Prepare the cauliflower.
Option 1: Cut into florets, season with salt, pepper, and olive oil, and roast at 425°F for 20 minutes.
Option 2: Boil in a large pot of salted water for 5 minutes until fork tender. Drain well and let cool slightly.
2. In a saucepan, combine cream cheese and heavy cream. Heat on medium-low, stirring until melted and smooth. Add garlic powder, salt, black pepper, paprika, and sour cream or Greek yogurt. Mix into a creamy mixture.
3. Grease a 9×13-inch or slightly smaller casserole dish. Add the cauliflower, half the chopped bacon, and about a third of the shredded cheese. Stir gently.
4. Pour the cheese sauce over the cauliflower mixture and stir to combine. Top with the remaining cheese.
5. Bake at 350°F for 20 to 30 minutes until hot and bubbly. For a golden top, broil for 2 to 3 minutes at the end.
6. Top with the remaining bacon and garnish with green onions, fresh chives, or a pinch of red pepper flakes.
Loaded Low-Carb Cauliflower Casserole:
You can easily call this low-carb, Keto cauliflower casserole loaded.
It is very difficult, but not impossible to make this dish vegan. Even though, cauliflower is healthy and low-carb, it definitely does well with creamy sauces, cheese and bacon.
Why I call this Low-Carb Cauliflower Casserole loaded? Because the use of sour cream, bacon and cheese almost remind me of a “loaded baked potato”/
As I mentioned above, toppings are optional and you feel free to experiment.
Recipe tips:
- Serve as a side dish with grilled chicken, pork chops, or steak
- Use sharp cheddar cheese for bold flavor or combine with Monterey Jack for a smoother melt
- Drain cauliflower well after boiling to prevent watery texture
- Parboil cauliflower instead of roasting if you’re short on time
- Add a sprinkle of parmesan cheese before baking for extra depth
Storage
- Refrigerate leftovers in an airtight container for up to 5 days
- Freeze baked portions for up to 2 months; reheat in the oven for best texture
- Reheat individual servings in the microwave with a fresh sprinkle of cheese
Frequently asked questions
Yes, just thaw and drain well before using.
Yes, you can assemble the casserole and refrigerate it unbaked for up to 24 hours. Bake when ready.
Yes, this casserole is low in net carbs and high in fat, making it ideal for keto.
Mozzarella, Monterey Jack, gouda, or parmesan all work great.
More Cauliflower Recipes:
- Cauliflower Gratin
- Low-Carb Cauliflower Pizza
- Cauliflower Patties
- Keto Mashed Cauliflower
- Roasted Broccoli And Cauliflower
- Keto Stuffed Peppers With Cauliflower Rice
Low-Carb Cauliflower Casserole
Video
Ingredients
- 20 oz cauliflower
- salt and pepper to season the cauliflower if baking
- 4 oz cream cheese
- 1/2 cup heavy cream
- 1/2 tsp garlic powder
- 1 tsp salt
- 1/4 tsp paprika, optional
- 1/3 cup sour cream
- 1 cup cheddar
- 6 slices bacon, cooked
- 1/4 tsp black pepper
- green onions, topping, optional
Instructions
Prepare the cauliflower:
- Preheat oven to 350°F (175°C).
- Roast method: Cut into small florets, toss with salt, pepper, and 1 tablespoon olive oil, and roast at 425°F for 20 minutes.
- Boil method: Boil in salted water for 5 minutes, drain and cool.
Prepare the sauce:
- In a saucepan, heat cream cheese and heavy cream on medium-low, stirring until melted and smooth.Stir in garlic powder, salt, pepper, paprika, and sour cream.
- Grease a casserole dish and add the cauliflower, half of the chopped bacon, and a third of the cheese. Mix gently.Pour cheese sauce over the cauliflower. Top with the rest of the cheese.
- Bake uncovered for 20-30 minutes at 350 F, until the cheese melts.
- Top with the rest of the bacon, green onions, or chives. Serve warm.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is so easy to make and perfect for the holidays. Tasted delicious!