Cheesy Loaded Cauliflower Casserole Recipe
This Cheesy Loaded Cauliflower Casserole is a deliciously creamy and savory side dish perfect for any occasion. Roasted cauliflower is combined with a rich mixture of sour cream, heavy cream, garlic, cheddar cheese, and crispy bacon, then baked until bubbly and golden. Topped with fresh green onions, it’s a comforting, low-carb alternative to traditional casseroles that the whole family will love.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Casserole
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Vegetables
- 1 large head Cauliflower (cut into small florets)
- 1/4 cup Green onions (chopped, divided)
- 2 cloves Garlic (minced)
Dairy
- 2 tbsp Unsalted butter (melted)
- 2/3 cup Sour cream
- 1/4 cup Heavy cream
- 1 1/2 cup Cheddar cheese (shredded, divided)
Meat
- 6 tbsp Cooked bacon (crumbled or chopped, divided)
Seasonings
- 1/2 tsp Sea salt (plus more to taste)
- 1/4 tsp Black pepper (plus more to taste)
Instructions
- Preheat Oven: Preheat your oven to 450°F (232°C) to ensure it’s hot and ready for roasting the cauliflower and later baking the casserole.
- Season Cauliflower: In a large bowl, toss the cauliflower florets with the melted unsalted butter. Sprinkle with sea salt and black pepper to season evenly.
- Roast Cauliflower: Place the cauliflower in a 1.5-quart casserole dish in a single layer. Roast in the oven for 25-30 minutes, stirring halfway through to ensure even cooking, until the cauliflower is crisp-tender. Alternatively, roast on a sheet pan for 15-20 minutes for a quicker roast.
- Prepare Sauce: While the cauliflower roasts, whisk together sour cream and heavy cream in the same large bowl until smooth. Mix in minced garlic, half of the shredded cheddar cheese, half of the crumbled bacon, and half of the chopped green onions. Adjust with a little sea salt and black pepper, keeping seasoning light as cheese will add saltiness later.
- Combine Cauliflower and Sauce: When the cauliflower is roasted, add it to the sauce mixture and gently stir to coat all the florets evenly.
- Assemble Casserole: Transfer the coated cauliflower mixture back into the casserole dish. Sprinkle the top with the remaining shredded cheddar cheese and bacon to create a deliciously cheesy crust.
- Bake to Melt Cheese: Return the casserole to the oven and bake for an additional 5-10 minutes, or until the cheese on top has melted and started to turn golden.
- Garnish and Serve: Remove from the oven and garnish with the remaining chopped green onions. Serve warm for a comforting and flavorful side dish.
Notes
- To speed up roasting, spread cauliflower on a sheet pan instead of the casserole dish.
- Adjust seasoning carefully since the cheese and bacon add saltiness.
- For a vegetarian version, omit bacon and substitute with smoked paprika for smokiness.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven.
