If you’re looking for a cozy, crowd-pleasing side dish that’s bursting with flavor and comfort, then this Loaded Cauliflower Casserole Recipe is going to become your new favorite. Creamy, cheesy, and topped with crispy bacon and fresh chives, this casserole transforms humble cauliflower into a rich, satisfying delight that’s perfect for any occasion from holiday dinners to weeknight family meals. It’s a brilliant way to enjoy veggies with a comforting twist, and trust me, once you try it, you’ll be craving it again and again.
Ingredients You’ll Need
The magic behind the Loaded Cauliflower Casserole Recipe lies in its simple but essential ingredients. Each one plays a part in creating a dish that is creamy, cheesy, flavorful, and has just the right hint of freshness and crunch.
- Cauliflower florets (2 lbs): Cut into bite-sized pieces, this low-carb veggie forms the hearty base, soaking up all the creamy goodness beautifully.
- Fresh chives (1/4 cup, chopped): Adds a mild oniony freshness that lightens the richness of the cheese and bacon.
- Cream cheese (8 ounces, softened): Gives the casserole that velvety smooth texture synonymous with comfort food.
- Sour cream (1/2 cup): Adds a subtle tang while making the cheese mixture extra creamy.
- Sharp cheddar cheese (1 1/2 cups, shredded): Provides a classic, bold cheese flavor with a touch of sharpness.
- Monterey Jack cheese (1 1/2 cups, shredded): Brings meltability and a gentle creaminess to balance the cheddar.
- Garlic powder (1 teaspoon): Infuses the dish with savory depth without overpowering the other flavors.
- Onion powder (1/2 teaspoon): Complements the garlic powder for a well-rounded seasoning.
- Kosher salt and black pepper: Essential for seasoning and enhancing the flavors.
- Crispy cooked bacon (6 slices, chopped): Adds irresistible smoky crunch and a salty finish to every bite.
How to Make Loaded Cauliflower Casserole Recipe
Step 1: Steam the Cauliflower
Start by placing your bite-sized cauliflower florets in a steamer basket over boiling water. Steam them just until they are fork-tender—this usually takes about 10 minutes. This method keeps the cauliflower moist but still with a slight firmness, which will hold up well in the casserole. Be sure to drain them well afterward to avoid a soggy dish.
Step 2: Preheat the Oven
While your cauliflower is steaming, preheat the oven to 425°F (220°C). This high temperature ensures the cheese melts beautifully and the casserole gets that perfect golden bubbly top. Don’t forget to grease your 9 x 13-inch baking dish with butter or a non-stick spray to make cleanup a breeze.
Step 3: Prepare the Cheese Mixture
In a large bowl, combine the softened cream cheese and sour cream until smooth and creamy. Then stir in both the shredded sharp cheddar and Monterey Jack cheeses along with garlic powder and onion powder. This luscious mixture is what gives the casserole its signature richness and tangy depth.
Step 4: Combine Cauliflower and Bacon
Gently fold the steamed cauliflower, half of the chopped bacon, and most of the chopped chives into the cheese mixture. Season generously with kosher salt and freshly cracked black pepper to taste. This step is where all the wonderful textures and flavors meld beautifully, from creamy cheese to smoky bacon and fresh herbs.
Step 5: Assemble and Bake
Transfer your cheesy cauliflower mixture into the prepared baking dish, spreading it out evenly. Sprinkle the remaining chopped bacon across the top for that extra crunch and bacon flavor that everyone loves. Bake uncovered for 20 to 25 minutes, or until the cheese is bubbly, melted, and just starting to turn golden around the edges.
Step 6: Garnish and Serve
Once out of the oven, sprinkle the reserved fresh chives on top for a pop of color and oniony brightness. Serve it hot and watch it disappear off the table in no time!
How to Serve Loaded Cauliflower Casserole Recipe
Garnishes
Simple garnishes like freshly chopped chives or a sprinkle of extra shredded cheese can elevate the dish visually and add bursts of flavor. For an even more decadent touch, consider crumbled crisp bacon or a few dashes of smoked paprika to add a hint of color and smokiness.
Side Dishes
This casserole pairs wonderfully with a variety of mains and sides. Serve it alongside roasted chicken or grilled steak for a hearty dinner. For lighter options, a crisp green salad or steamed green beans offers a refreshing counterbalance to the richness of the casserole.
Creative Ways to Present
If you want to impress at your next gathering, consider serving the Loaded Cauliflower Casserole Recipe in individual ramekins for elegant, single servings. You could also scoop it onto toasted baguette slices for a fancy appetizer that still feels homestyle and inviting.
Make Ahead and Storage
Storing Leftovers
Leftover casserole stores well in an airtight container in the refrigerator for up to 4 days. The flavors continue to meld, making it taste even better the next day. Just be sure to keep it covered tightly to preserve moisture and prevent the bacon from getting too soft.
Freezing
You can freeze this casserole either before or after baking. To freeze before baking, assemble in a freezer-safe dish, wrap tightly with foil and plastic wrap, and freeze for up to 3 months. When ready to eat, bake straight from the freezer, adding extra baking time as needed. After baking, let cool completely before freezing in portion-sized containers for easy reheats.
Reheating
Reheat leftovers in the oven at 350°F (175°C) until warmed through to keep that fresh-baked texture and melty cheese. Microwaving works well for quick meals, but the oven will give you more of that just-out-of-the-oven goodness with a slightly crisp top.
FAQs
Can I use frozen cauliflower for this casserole?
Absolutely! Just make sure to thaw it completely and drain any excess water to prevent the casserole from becoming watery. Fresh cauliflower tends to offer the best texture, but frozen works well in a pinch.
Is this casserole gluten-free?
Yes, this Loaded Cauliflower Casserole Recipe is naturally gluten-free as it contains no wheat or gluten-containing ingredients. Just double-check your seasonings and bacon to ensure they are gluten-free if you’re serving someone with sensitivities.
Can I make this recipe vegetarian?
To keep this dish vegetarian, simply omit the bacon or substitute with a plant-based bacon alternative or crispy roasted mushrooms for a smoky, savory touch.
What can I substitute for cream cheese?
If you’re looking to lighten the casserole, Greek yogurt or mascarpone cheese can be good alternatives. Keep in mind the flavor and texture will be slightly different, but both will still provide creaminess.
How spicy is this casserole?
This casserole is mild and creamy with no added heat. If you enjoy spicy flavors, try adding a pinch of cayenne pepper or chopped jalapeños to the cheese mixture before baking.
Final Thoughts
This Loaded Cauliflower Casserole Recipe is one of those exceptional dishes that manage to be comforting, flavorful, and downright addictive—all while sneaking in some veggies. It’s perfect for sharing with loved ones, and I promise it will quickly become a household favorite to turn to whenever you want a little extra cheesy goodness in your life. So gather your ingredients, get cooking, and enjoy every delicious bite of this fantastic casserole!
Print
Loaded Cauliflower Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Low Carb
Description
This Loaded Cauliflower Casserole is a creamy, cheesy, and flavorful side dish perfect for any occasion. Tender steamed cauliflower is mixed with a rich blend of cream cheese, sour cream, sharp cheddar, Monterey Jack, aromatic garlic and onion powders, and crispy bacon, baked to bubbly perfection, and topped with fresh chives for a pop of color and freshness. It’s a delicious low-carb alternative to traditional potato casseroles.
Ingredients
Vegetables
- 2 lbs cauliflower florets (cut into bite-sized pieces)
- 1/4 cup chopped fresh chives (reserve one tablespoon for topping)
Dairy & Cheese
- 1 box (8 ounces) cream cheese, softened
- 1/2 cup sour cream
- 1 1/2 cups sharp cheddar cheese, finely shredded
- 1 1/2 cups Monterey Jack cheese, finely shredded
Seasonings
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Kosher salt, to taste
- Black pepper, to taste
Meat
- 6 slices crispy cooked bacon, coarsely chopped
Instructions
- Steam the cauliflower: Place the cauliflower florets in a steamer basket set over boiling water and steam until fork-tender, about 10 minutes. Drain well and set aside to remove excess moisture.
- Preheat oven: Preheat your oven to 425°F (220°C). Grease a 9 x 13-inch baking dish with butter or non-stick spray to prevent sticking.
- Prepare the cheese mixture: In a large mixing bowl, combine the softened cream cheese, sour cream, shredded cheddar cheese, shredded Monterey Jack cheese, garlic powder, and onion powder. Mix thoroughly until the mixture is completely smooth and creamy.
- Combine ingredients: Gently fold the steamed cauliflower, half of the chopped bacon, and chopped chives into the cheese mixture. Season with kosher salt and freshly ground black pepper to your taste.
- Assemble and bake: Transfer the mixture into the prepared baking dish and spread evenly. Top with the remaining chopped bacon. Bake uncovered for 20 to 25 minutes, or until the cheese is bubbly, melted, and lightly golden on the edges.
- Garnish and serve: Remove the casserole from the oven, sprinkle with the reserved fresh chives for a fresh color contrast, and serve hot as a savory side dish.
Notes
- Ensure the cauliflower is well-drained after steaming to prevent a watery casserole.
- For a vegetarian version, omit the bacon and optionally add sautéed mushrooms or smoked paprika for flavor.
- Use freshly shredded cheese rather than pre-shredded for better melting quality.
- This casserole can be prepared a day ahead, assembled, and refrigerated; bake just before serving.
- Store leftovers covered in the refrigerator for up to 3 days and reheat gently in the oven.
