Loaded cauliflower casserole is one of my favorite side dishes and it’s a hit with my whole family! I pack in a bunch of bacon and cheddar to keep this low carb side dish recipe super creamy and flavorful.
Things I’ve been craving lately: loaded french fries. Ugh.
There is a restaurant nearby that serves the best dang fries that are topped with cheddar, bacon, sour cream, and green onions. I used to eat them way too often.
I’ve given up the french fries for cauliflower and no, it’s definitely not the same, but my pants fit better and cauliflower is delicious.
I’ve even been working on a loaded radish recipe for you guys, which probably sounds weird but trust me – it’s going to be good. Still tweaking a few things in hopes of getting the radishes to cook up a bit crunchier.
Anyway, I’m all about cauliflower casserole recipes. Cauliflower just makes a great base for pretty much everything, you know?
This cauliflower casserole with bacon and cream cheese is going to rock your world.
How to make this loaded cauliflower bake:
Start with a head of cauliflower, chopped up into florets.
I pop my cauliflower into a large microwave safe bowl, add a tablespoon of water, and cover with plastic wrap. Then I just microwave for about 4 minutes. You could also steam your cauliflower on the stove, if you prefer.
Once the cauliflower is nice and soft, grab a potato masher and go to town.
Once your cauliflower is mashed, stir in the good stuff – sour cream, cream cheese, and cheddar. This is going to be so creamy and amazing.
You’ll also stir in some bacon, green onions, garlic powder, salt, and pepper.
This just goes in the oven for about 20 minutes and you’re ready to serve!
Special Tools Needed for this loaded cauliflower casserole:
Potato masher: This makes mashing your cauliflower a breeze! This one from Amazon (affiliate link) has great reviews.
Baking dish: A 9×9 square dish or any shaped 2 quart dish will be perfect for this recipe. I just ordered this one (affiliate link) because it’s pretty and I have a thang for pretty dishes. 😉
What to serve with this cheesy cauliflower casserole:
My garlic butter pork tenderloin is the perfect main course to serve alongside this cauliflower casserole.
Of course, you can also keep things super simple with some grilled chicken or steak as your main dish. This loaded cauliflower bake is going to steal the spotlight anyway. 😉
More low carb cauliflower recipes:
My cauliflower potato salad is always a hit.
The kids go crazy for this cauliflower chicken fried rice.
And, when I make taco salad, I always make some cilantro lime cauliflower rice to go alongside it.
Cauliflower really is the king of low carb foods! 🙂

Loaded Cauliflower Casserole
This cheesy cauliflower casserole sure doesn't taste like diet food. It's loaded with cheddar, bacon, cream cheese, and sour cream. My kids love this one!
Ingredients
- 20 ounces cauliflower florets
- 1 cup grated cheddar
- 4 ounces cream cheese, room temperature
- ¼ cup sour cream
- 6 slices bacon, fried and crumbled
- 3 tablespoons diced green onions
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon pepper
Instructions
- Preheat oven to 350 degrees. Spray a 9x9 baking dish with non-stick spray.
- Add the cauliflower to a large microwave safe bowl along with 1 tablespoon of water. Cover tightly with plastic wrap and microwave for 4 minutes or until cauliflower is soft.
- Mash cauliflower with a potato masher.
- Add the cheddar, cream cheese, and sour cream to the bowl and stir well until the cheese has melted into the cauliflower.
- Stir in the bacon, green onions, garlic powder, salt, and pepper.
- Spread mixture into prepared baking dish and bake uncovered for 20 minutes.
- Serve hot.
Notes
We always cook with fresh cauliflower, but frozen may work in this recipe. Adjust the cook time as needed to get it soft enough to mash.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 240Total Fat: 19gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 55mgSodium: 747mgCarbohydrates: 6gNet Carbohydrates: 4gFiber: 2gSugar: 2gProtein: 12g
All information and tools presented and written within this site are intended for informational purposes only. This information is provided as a courtesy and there is no guarantee that the information is accurate.
Kat says
I have used this recipe and I do love it. I have one regret that it doesn’t taste as good the 2nd day- cream cheese thickens too much perhaps? I do also use a different herb blend now, as my first attempt was extremely salty…I use one that is a blended salt, pepper, garlic, and onion powders. Leftovers are my lunch life, chuckl
Amyomom says
I just made this and it’s delicious! I asked my non- keto husband to try my potatoes, and he took a bite. He first said, this is cauliflower….boy is this delicious!
Made two slight changes in cooking. First I steamed the cauliflower because it’s a healthier way to prepare ( even though it does take longer), and believe it or not I don’t have a masher, so I used my food processor. This is a winner!
Mary F. says
As good as a hashbrown casserole but without the carbs. Delish.
Karly Campbell says
Thanks, Mary!
Rosemary Smith says
Can you use the vegetable steam bags in the microwave for this?
Karly Campbell says
Yep, should work fine. We just prefer the flavor of fresh cauliflower over frozen.
Laurie says
I make this and add chopped up leftover Easter ham, YUMMY!!!
Karly Campbell says
Sounds delicious!
Paula says
I’m a diabetic and love to find recipes like this since I can’t have any carbs. Love it. Thank you.
Ganderson0919 says
Would this be one head of cauliflower?
Karly Campbell says
It’d be one really big head of cauliflower or a little more on an average sized head.
Liz says
I used both fresh and frozen. Yum.
Cathy Peters says
I added a 1/2 packet of ranch dressing instead of garlic powder, so yummy!!
Will try with broccoli as well
Karly Campbell says
Sounds like a great swap!
Celeste de la Cruz says
made it, turned out great, was delicious. Only thing is it took twice that time and a lot more water in the microwave heating the cauliflower until it was tender enough to mash. It still didn’t mash that well, but it was fine by the time all the stirring, etc. got finished with. Will definitely be making this again, Thank you!!!
Jackie says
Can you make this the night before, store in refer and bake the next day?
Karly Campbell says
Hi Jackie! I think you likely could, but keep in mind that cooked cauliflower often gets a bit stinky as it sits. 🙂
jimb says
I made this yesterday and it delivered. This dish will be made again in my house.
Karly Campbell says
Yay! Glad to hear that!
Joan Thompson says
Absolutely delicious! It tastes like twice baked potatoes. My husband is new to keto, hates veggies but asked me to make this again. A huge victory
Chad Campbell says
Yay! I love getting comments like this. Thanks, Joan!
Argie says
Does it freeze and reheat well? How would you go about that?
Karly Campbell says
I don’t really freeze food myself, but I imagine it would freeze perfectly. I’d reheat in the microwave, covered for the first few minutes and then uncovered the last few minutes until hot…that’s solely based on the frozen packages of mashed cauliflower I’ve purchased though. Haha! 🙂
Bibi says
What is the serving size I only see the number 1
Karly Campbell says
The recipe serves 6. It’s 1/6th of the dish. I didn’t measure by volume.
Mary M Wilshire says
This is absolutely fantastic – and easy. It’s helping me come to terms with diabetes and the eternal carb count!
Susan says
could you use frozen cauliflower for this?
Karly Campbell says
I’ve not tried, but it should fine.
Kim says
I used frozen riced cauliflower and it turned out great!
Joan Herich says
How many carbs per serving?
Karly Campbell says
The nutrition information is located in the recipe card.
Anna Pawlyk says
Looks good I need to try this recipe.
Madeline Christiansen says
Everything BEE SAID IS WHAT i WOULD HAVE SAID . THANKS
Bee says
OMG these look delicious! I’m a cauliflower addict too! It really is just so good and versatile. I may totally be making these in the next couples of weeks.