Loaded Cauliflower Casserole
This delicious Loaded Cauliflower Casserole isn’t just a great low-carb side dish—it’s a cozy, cheesy comfort food alternative to traditional starchy casseroles. Packed with creamy cheese, crispy bacon, and flavorful seasonings, it's perfect for holiday gatherings or weeknight dinners!
Servings: 6
Calories: 400kcal
Ingredients
- 2 large heads of cauliflower cut into florets
- 8 ounces cream cheese softened
- 1 cup sour cream
- 2 cups shredded Colby Jack cheese divided
- 8 slices bacon cooked and crumbled
- 4 green onions thinly sliced, divided
- 2 cloves garlic minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon paprika
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Steam the cauliflower until tender, about 5-7 minutes. Drain well and pat dry with paper towels. (For microwave steaming: Place florets in a microwave-safe bowl with 2 tablespoons of water, cover tightly with plastic wrap, and microwave for 5-7 minutes.)
- Prepare the cheese mixture: In a large bowl, mix the cream cheese, sour cream, 1 cup of Colby Jack cheese, half of the crumbled bacon, half of the green onions, minced garlic, salt, and pepper.
- Combine with cauliflower: Add the steamed cauliflower to the bowl and gently fold to coat it with the cheese mixture.
- Assemble the casserole: Transfer the mixture to the prepared baking dish. Top with the remaining 1 cup of cheese, the remaining bacon, and sprinkle with paprika.
- Bake for 20-25 minutes, or until the cheese is melted, bubbly, and the edges are lightly browned.
- Cool and serve: Let the casserole cool for 5 minutes, then sprinkle with the remaining green onions before serving. Enjoy!
Notes
Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
Reheating: Reheat in the oven at 350°F (175°C) for 10-15 minutes, or in the microwave in 30-second intervals until warmed through.
Freezing: Freeze in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating in the oven.