This loaded cauliflower bake recipe is super cheesy, creamy, and delicious, just how I like it! Like a loaded baked potato, it’s filled with cheese, bacon, chives, and sour cream. I make this keto-friendly, cheesy cauliflower casserole any time I need an easy side dish that everyone will love!
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As much as I love veggies, sometimes they just need to be a little more fun. Baking fresh cauliflower in a creamy cheese sauce with loads of bacon is the way to do it! This low-carb side dish basically has it all, and it’s so easy to make. I’ve found it really goes well with anything, from chicken to pork to beef.
Ingredients for Loaded Cauliflower Casserole
- Cauliflower: Cut up a head of cauliflower, or use pre-cut bags of cauliflower to save time.
- Flour: All-purpose flour thickens the cheese sauce.
- Milk: Use 2% or whole milk.
- Butter: Use unsalted butter.
- Cream Cheese: Makes the cheese sauce extra creamy.
- Shredded Cheese: Use 3 cups total of your favorite cheeses; like cheddar, Colby jack, Monterey jack, or pepper jack.
- Bacon: Use pre-cooked and diced bacon pieces.
- Sour Cream: Add dollops of sour cream; or use a plain Greek yogurt for the same tangy, creamy effect.
- Garlic: Minced garlic adds a kick of flavor to the cheese sauce.
- Chives: This is the perfect garnish for the baked cauliflower. Or use green onions.
Tips for Success
- Microwave the Cauliflower: Instead of steaming the cauliflower on the stove, you can use the microwave. Place the cauliflower in a microwave safe bowl and add ¼ cup water. Cover with a plate and cook for 5 minutes. Drain out all of the water and pat dry.
- Frozen Cauliflower: You can use frozen cauliflower florets instead of fresh cauliflower. Steam or microwave according to package instructions, and chop up into smaller pieces if needed. Then follow the rest of the directions as listed.
- Cheese Sauce: When making the cheese sauce, don’t overcook it. Turn off the burner after the cream cheese has melted, before adding the shredded cheese. Use immediately for best results.
How to Store and Reheat
Store loaded cauliflower in an airtight container in the refrigerator for up to 7 days. Reheat in the oven to serve. I don’t recommend freezing this casserole as milk products and cheese sauces can separate when frozen and thawed.
You can prep this cauliflower casserole the day before baking. Steam the cauliflower and make the cheese sauce, then fully assemble the casserole, cover and refrigerate. You will need to increase the baking time slightly.
Serving Suggestions
Since this cheesy cauliflower is loaded up with classic baked potato toppings, I find it makes the ideal veggie side dish for filet mignon. But really this recipe goes well with just about everything, including juicy burgers or my cast iron pork chops.
Loaded Cauliflower Bake Recipe
Equipment
Ingredients
- 1 head of cauliflower about 6 cups, cut into bite-sized pieces
- 2 tablespoons unsalted butter ¼ stick
- 1 tablespoon minced garlic
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 4 ounces cream cheese ½ block
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1½ cups shredded cheddar cheese divided
- 1½ cups shredded Monterey jack cheese divided
- 5 slices bacon cooked and diced
- ⅔ cup sour cream
- 1 tablespoon diced chives
Instructions
- Preheat the oven to 425°F and spray a 9×13-inch casserole dish with nonstick cooking spray.
- Prepare the cauliflower. In a large saucepan, add 1 ½-2 inches of water over medium-high heat. Once hot, place the chopped cauliflower into a steamer basket and add it to the pan. Cover with a lid and cook the cauliflower for 5 minutes. Lift the steamer from the pan and drain well. Set aside.1 head of cauliflower
- In a separate saucepan, make a roux. Melt the butter, add the garlic, and cook for 1 minute. Whisk in the flour to make a paste, followed by the milk. Cook until it begins to thicken.2 tablespoons unsalted butter, 1 tablespoon minced garlic, 3 tablespoons all-purpose flour, 2 cups whole milk
- To the roux, add the cream cheese, stirring to combine as it melts. Turn off the stove. Stir in the salt and pepper and add 1 cup each of cheddar and Monterey jack cheese. Stir until the cheese melts.4 ounces cream cheese, 1½ cups shredded cheddar cheese, ½ teaspoon kosher salt, ½ teaspoon ground black pepper, 1½ cups shredded Monterey jack cheese
- Place the steamed cauliflower in the prepared casserole dish and pour the cheese sauce over the cauliflower.
- Add dollops of sour cream over the cauliflower.⅔ cup sour cream
- Sprinkle the top of the casserole with the cooked bacon and remaining cheese.5 slices bacon
- Place in the oven and bake until bubbly and lightly browned, about 10-15 minutes.
- Remove and garnish with chives. Serve immediately.1 tablespoon diced chives
Video
Becky’s Tips
- Make It A Main: Add chicken to this loaded cauliflower bake to add more protein to this meal.
- Vegetarian: It’s easy to make this a vegetarian-friendly recipe. Just skip the bacon and you’re good to go!
- Spicy: Add diced chiles and use pepper jack cheese for a spicier cauliflower casserole.
- Add Broccoli: The more veggies the better! Try adding half the cauliflower, and the same amount of broccoli.
- Add Potatoes: If you’re not worried about carbs, add in some potatoes for a heartier dish. Boil potatoes, chop into bite-sized cubes, and add into the casserole dish before baking.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Loaded Baked Cauliflower Step by Step
Prep: Preheat the oven to 425°F and spray a 9×13-inch casserole dish with nonstick cooking spray. Cut 1 head of cauliflower into bite-sized pieces.
Cook the Cauliflower: In a large saucepan, add 1 ½-2 inches of water over medium-high heat. Once hot, place the chopped cauliflower into a steamer basket and add it to the pan. Cover with a lid and cook the cauliflower for 5 minutes. Lift the steamer from the pan and drain well. Set it aside.
Melt the Butter In a separate saucepan, melt 2 tablespoons of unsalted butter. Then add 1 tablespoon of minced garlic and cook for 1 minute.
Make a Roux: Whisk in 3 tablespoons of all-purpose flour to make a paste, followed by 2 cups of whole milk. Continue cooking until it begins to thicken.
Make the Cheese Sauce: To the roux, add 4 ounces of cream cheese, stirring to combine as it melts. Turn off the stove, then stir in ½ teaspoon of kosher salt and ½ teaspoon of ground black pepper; and add 1 cup each of shredded cheddar and shredded Monterey jack cheeses. Stir until the cheese fully melts.
Add the Cauliflower: Place the steamed cauliflower pieces to the prepared casserole dish, and pour the cheese sauce on top.
Add Sour Cream: Next, add dollops of sour cream (about ⅔ cup sour cream total) over the cauliflower.
Bake: Sprinkle the top of the casserole with 5 slices of cooked and diced bacon, and remaining cheese (about ½ cup of each kind). Place the loaded cauliflower in the oven, and bake until bubbly and lightly browned, about 10-15 minutes. Remove and garnish with 1 tablespoon of diced chives. Serve immediately.
And here we have the finished product. Yum Yum, yum
This cauliflower baked casserole was easy, enjoyable to make . I am posting a before pic & after 15 mins. I’ll take another of the finished product
So glad you enjoyed it, Susan!