This keto loaded cauliflower casserole mashes steamed cauliflower with cream cheese, sour cream, and cheddar, then loads it up with crispy bacon and green onions. It’s ready in just 30 minutes and makes a rich, creamy low carb side dish that stands in for potatoes at any meal.
This extra cheesy little casserole started because I couldn’t stop thinking about the loaded fries from a restaurant near us – the kind piled with cheddar, bacon, sour cream, and green onions. Turns out you can get all of that flavor from a head of cauliflower, and it’s every bit as good.
Not the same, certainly. But still delicious and creamy and cheesy and basically all the good things.
We’re clearly into the “loaded” concept around here – our loaded radishes and loaded deviled eggs are both in regular rotation too.
- It’s ready in 30 minutes. Steam, mash, mix, and bake – there’s no long ingredient list or fussy technique involved.
- The cream cheese and sour cream combo is incredibly rich. Melted together with cheddar and studded with crispy bacon, this tastes like the loaded potato side you already know and love.
- It goes with absolutely everything. Pork chops, grilled chicken, steak, ham – this is the side dish you’ll keep making no matter what’s on the menu.
Ingredient Notes, Swaps, & Tips:
Cauliflower – Fresh works best here. Frozen will work in a pinch, but expect a slightly wetter casserole since frozen cauliflower holds more moisture.
Cream cheese – This is what gives the casserole its rich, creamy texture. Make sure it’s fully softened before mixing so it blends in smoothly.
Sour cream – Adds a little tang alongside all that cheese. Full-fat sour cream gives you the creamiest results.
Bacon – Fry it up ahead of time if you can. We like to make a big batch in the air fryer so it’s ready to go for recipes like this one.
Cheddar cheese – Freshly grated melts smoother than the pre-shredded bags, so grate your own if you have a few extra minutes.
Green onion – Skip it for picky eaters, or swap in chives for a similar flavor.
Tools Needed:
Potato Masher – This makes mashing your cauliflower a breeze!
Baking Dish – A 9×9 square dish or any shaped 2 quart dish will be perfect for baking up this keto cauliflower casserole recipe.
How To Make Cauliflower Casserole with Cream Cheese:
- Steam and mash. Chop the cauliflower into florets, add a tablespoon or two of water in a microwave-safe bowl, cover, and microwave for about 4 minutes until soft. Drain, then mash with a potato masher. Stovetop steaming works too if you prefer.
- Stir in the dairy. Add the sour cream, cream cheese, and cheddar to the mashed cauliflower and stir until melted and creamy.
- Add the bacon and seasonings. Stir in the bacon, green onions, garlic powder, salt, and pepper.
- Bake. Spread into your baking dish and bake for about 20 minutes, until hot and bubbly.
Rather try this in the air fryer? This cheesy cauliflower bake recipe is the place to look!
What To Serve With Cheesy Cauliflower Casserole:
My breaded baked pork chops go fabulously with this cauliflower casserole.
Of course, you can also keep things super simple with some grilled chicken or steak bites as your main dish.
Serve this at your next holiday dinner alongside our keto crockpot ham.
This is just the sort of low carb side dish that’ll pair well with pretty much any meat.
Storage
- Fridge life: Store in an airtight container for 3 to 4 days.
- Freezer situation: This casserole freezes well for up to a few months.
- Reheating: Warm covered in the oven, or microwave until hot through.
- Make-ahead magic: Mix everything together and refrigerate unbaked for up to a day, then bake when you’re ready to serve.
Loaded Cauliflower Casserole
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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 9×9 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. Drain liquid from bowl.
- 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.
Tips & Notes:
Nutrition Information:
Nutritional information is provided as a courtesy and calculated automatically – it’s an estimate, not a guarantee. Values can vary depending on the brands and ingredients you use, so if you’re tracking closely, I’d recommend calculating with your own preferred tool. Net carbs are total carbs minus fiber and any sugar alcohols.
Jacqueline says
I made this recipe last night for dinner guests and it was a big hit. I substituted chives for the green onions and sprinkled a little extra cheddar and bacon on the top before baking. I also grated the cheddar myself instead of using pregrated bagged cheese, but I did use 2 bags of frozen riced cauliflower. It turned out perfect. Very nice consistency.
Cheryl Boaldin says
This recipe was amazing and spool delicious! My very picky autistic seven year old who hates everything but chicken nuggets and cheese absolutely loved this and begged for seconds and thirds. Any food that passes that test is a must in our household!
Karly Campbell says
So glad to hear that!
Christine Conner says
can low fat cream cheese work for this??
Karly Campbell says
It should work fine.
Brooklyn says
I am wondering why its called twice baked cauliflower casserole. According to the recipe it is only baked 20 mins. Am I missing something? Or is it just a spin on the ever popular twice baked potatos?
Karly Campbell says
It’s just a spin on twice baked potatoes. 🙂
Vickihsmith@aol.com says
Can you give the macros?
Karly Campbell says
They’re in the recipe card.
Michelle Devaney says
When can you freeze this dish… Before baking or after?
Karly Campbell says
I think you could likely freeze either way.
Markene says
What are the nutritional facts on this recipe?
Karly Campbell says
Nutrition info is located in the recipe card.
Pam Hopkins says
Karly,
Thank you for the ebook. I’m anxious
to start making your recipes.
Tim slifka says
After reading all the reviews and just buying a giant head of cauliflower for a 99 cents looking for a recipe can’t wait to try it thanks for the info
Karly Campbell says
Enjoy!
Jane says
Wow, delish and my family likes it better than the mashed potatoes
Karly Campbell says
That’s awesome!! Thanks for sharing!
Andrea says
Do you think this would hold up well in a crock pot (for keeping warm purpose only) for a pot luck at a work function?
Karly Campbell says
I haven’t done it, but I think it would hold up perfectly. 🙂
Regina says
I bet this would also be good by adding ranch seasoning to it. We love ranch!!!
Karly Campbell says
Ranch does make everything better!
Jennifer Wilson says
I made this today as a trial run before Thanksgiving. It is delicious!!! I will have to double the batch for Thanksgiving as I know even my family that doesn’t eat low carb will LOVE this!!! Thanks for the recipe!
Amy says
Thinking the same thing. When you double the batch will you cook it longer?
Jennifer Wilson says
yes I will probably cook it a little longer….not sure how much longer though. It just all needs to be hot so depending on what dish I put it in will determine my cooking time.
Karen says
What happens if you over microwave the cauliflower? I’m at6 minutes and it is still too hard to mash. Wondering if I went to far with the microwaving (or just have too much in the bowl)
Karly Campbell says
I’m not sure, but I don’t think it would get too hard after just a couple of extra minutes. Was your plastic wrap on nice and tight? You have to trap the steam in or it will probably take longer to cook. Hope it worked out for you!
Shirley Lewis says
My sis made this for a party and not one of the 16 guests figured they were eating cauliflower and loved it and asked for the recipe. It doesn’t seem very low in artery clogging fats however.
Karly Campbell says
This recipe is great for keto with it’s higher fat content, but totally understand it won’t work for every diet. Glad it was a hit either way. 🙂
Susie says
When I loaded the ingredients into MyFitnessPal to “Create Recipe”, the nutrition count, especially carbs and calories were much higher than it says above. I will message MFP and ask why the huge difference. Thanks for any input you can give me. I baked tonight. It was DELICIOUS!!
Karly Campbell says
It’ll depend on the specific items you click in MFP. It’s very finicky and I just grab the ones that look most accurate to me.
Shawn says
Does this recipe come out a thin consistency like cauliflower tends to do, or does the cream cheese add body to it?
Karly Campbell says
It’s thicker than plain mashed cauliflower, for sure. We love the texture. 🙂
Tina S. says
Is it ok to prepare it like a couple hours ahead before you are ready to bake it?
Karly Campbell says
That should be fine.
Jen says
Would using riced cauliflower work just as well?
Karly Campbell says
Yep, it should work fine!
Debby says
20 ounces!??? Weight or size? Why can’t you use cups?
Karly Campbell says
I’m not sure what you mean by weight or size – an ounce is a measurement of weight. You can weigh the head of cauliflower at the grocery store using their scales or you can purchase the pre-cut florets or rice by weight as well.
Rocco says
Using cauliflower rice is it still mashed?