Hey y'all! If you're craving the creamy, cheesy comfort of a loaded baked potato but want to keep things keto-friendly, this Loaded Cauliflower Casserole (Keto) will be your new go-to. Packed with gooey cheese, smoky bacon, and a luscious, velvety cauliflower base, this dish is perfect for weeknight family dinners, holiday gatherings, or meal-prep lunches. Let's get cooking!
Why You'll Love This Loaded Cauliflower Casserole (Keto)
- Low-Carb Comfort: All the flavors of a loaded baked potato, minus the carbs.
- Quick & Easy: Prep and bake in under an hour—weeknight friendly!
- Family Approved: Even picky eaters will devour this creamy, cheesy casserole.
- Make-Ahead Magic: Perfect for meal prep and reheats beautifully.
- Gluten-Free: Naturally gluten-free and fits most healthy eating plans.
Loaded Cauliflower Casserole (Keto) Ingredients
- 1 large head cauliflower (about 2 lbs), cut into florets
- 6 slices bacon
- 1 cup shredded sharp cheddar cheese, divided
- ½ cup shredded Monterey Jack cheese
- 4 oz cream cheese, softened
- ¼ cup sour cream
- ¼ cup chopped green onions (plus extra for garnish)
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- Salt & freshly ground black pepper, to taste
How to Make Loaded Cauliflower Casserole (Keto)
Step 1: Cook the Cauliflower
Preheat your oven to 400°F (200°C). Bring a large pot of salted water to a boil. Add the cauliflower florets and cook for 6-8 minutes, until fork-tender but not mushy. Drain well and gently pat dry with paper towels to remove excess moisture.
Step 2: Crisp the Bacon
Meanwhile, in a skillet over medium heat, cook the bacon until crispy, about 6-8 minutes. Transfer to a paper towel-lined plate. Once cool, crumble into bite-sized pieces.
Step 3: Make the Creamy Base
In a large bowl, combine the cooked cauliflower, cream cheese, sour cream, half of the cheddar cheese, Monterey Jack cheese, green onions, garlic powder, onion powder, salt, and pepper. Mash together using a potato masher or fork until creamy but still a bit chunky. Fold in half of the crumbled bacon.
Step 4: Assemble and Bake
Transfer the cauliflower mixture to a greased 2-quart casserole dish. Top with remaining cheddar cheese and bacon. Bake uncovered for 18-20 minutes, or until bubbly and golden brown.
Step 5: Garnish and Serve
Let rest for 5 minutes. Sprinkle with extra green onions before serving for a burst of freshness.
Notes for the Best Loaded Cauliflower Casserole (Keto)
- Pat the cauliflower very dry after boiling to prevent a watery casserole.
- Use a steamer basket instead of boiling for even less moisture.
- Swap in turkey bacon or pancetta for a flavor twist.
Loaded Cauliflower Casserole (Keto) Variations
- Buffalo Style: Stir in 2 tablespoons of buffalo sauce and top with blue cheese crumbles.
- Veggie Boost: Add chopped broccoli or spinach for extra veggies.
- Tex-Mex: Mix in diced jalapeños and taco seasoning, and swap Monterey Jack for pepper jack cheese.
Required Equipment for Loaded Cauliflower Casserole (Keto)
- Large pot
- Skillet
- Potato masher or fork
- Mixing bowls
- 2-quart casserole dish
- Measuring cups & spoons
Storage Instructions for Loaded Cauliflower Casserole (Keto)
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual servings in the microwave or place the casserole dish in a 350°F (175°C) oven until warmed through. Not recommended for freezing, as the texture may become watery.
Serving Suggestions & Pairings for Loaded Cauliflower Casserole (Keto)
- Serve alongside grilled chicken or steak for a hearty meal.
- Pair with a crisp green salad tossed with keto ranch dressing (recipe here).
- Perfect as a comforting side dish at holiday dinners or potlucks.
Pro Tips for the Best Loaded Cauliflower Casserole (Keto)
- For extra flavor, roast the cauliflower at 425°F (220°C) for 20 minutes instead of boiling, as recommended by Serious Eats.
- Let the casserole rest for 5-10 minutes after baking for easier slicing and serving.
- Use pre-shredded cheese for convenience, but grating your own melts better and is less likely to clump.
Loaded Cauliflower Casserole (Keto) FAQ
- Can I make this casserole ahead of time?
Absolutely! Assemble the casserole up to 24 hours in advance, cover, and refrigerate. Bake just before serving, adding 5 extra minutes to the baking time if chilled. - Is this casserole gluten-free?
Yes, this recipe is naturally gluten-free as long as all packaged ingredients (like bacon) are certified gluten-free. - Can I use frozen cauliflower?
Yes, just thaw and drain thoroughly before using to avoid excess moisture. You may need to reduce the boiling time if using frozen florets.
Enjoy your creamy, cheesy Loaded Cauliflower Casserole (Keto)—a low-carb comfort food classic the whole family will love!
Ingredients
- 1 large head cauliflower, cut into florets
- 1 cup shredded cheddar cheese
- 4 oz cream cheese, softened
- ½ cup sour cream
- ¼ cup chopped green onions
- 6 slices cooked bacon, crumbled
- ½ teaspoon garlic powder
- Salt and pepper to taste
Instructions
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1Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
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2Steam or boil the cauliflower florets until tender, about 8-10 minutes. Drain well and pat dry.
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3In a large bowl, combine the cooked cauliflower, cream cheese, sour cream, half of the cheddar cheese, half of the bacon, garlic powder, salt, and pepper. Mix until well combined.
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4Transfer the mixture to the prepared baking dish. Top with the remaining cheddar cheese and bacon.
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5Bake for 20 minutes or until the cheese is melted and bubbly. Garnish with chopped green onions before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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