Loaded Cauliflower Casserole is a low carb, delicious alternative to loaded potato casserole. You’ll want this easy baked cauliflower casserole in regular rotation after you taste how good it is!
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Buffalo Cauliflower is one of my most popular recipes so I don’t know why it’s taken me so long to make another cauliflower dish. Clearly, the world loves cauliflower.
As much as I love bread and pasta, our whole household could do with a few less carbs. Fortunately, I also love vegetables so I’m trying to focus on making them more exciting than just the usual steamed or roasted (though I do love them that way).
I made this loaded cauliflower casserole last night for dinner and I’m looking forward to leftovers tonight. It really rivals a baked/loaded mashed potato!
The steamed then baked cauliflower really takes on a potato texture and once you load it up with the sour cream, cheese, and bread crumbs, you’ll never miss the potato!
LOADED CAULIFLOWER CASSEROLE INGREDIENTS
- Cauliflower – a head of cauliflower, washed & broken into florets
- Water – to steam the cauliflower
- Sour Cream – to add to the creaminess
- Cheddar Cheese – or whichever cheese you like, shredded.
- Panko Bread Crumbs
- Salt & Pepper
- Bacon – crisp bacon for the top, optional. Learn how to cook it in the oven.
It’s simple enough to make as a weeknight side but also perfect to serve on a holiday dinner table.
It can easily be made into a vegetarian dish if you omit the bacon on the top, but a little bit of crisp bacon just adds to the flavor.
HOW DO YOU MAKE CAULIFLOWER CASSEROLE?
It’s really easy! First, preheat your oven to 325 and spray an 8×8 or 9×9 baking dish with non-stick spray and set aside.
Next, wash your cauliflower and break it up or cut it up into small florets. Add them to a medium saucepan with a cup of water and cook over medium heat until they’re fork tender, about 8 minutes.
Then, drain off the water and return the cauliflower to the saucepan. To the cooked cauliflower, add the sour cream, cheese, panko bread crumbs, salt, pepper, and onion. Gently mix.
Finally, spread the cauliflower into the prepared pan, sprinkle with more cheese, and bake for 25 minutes. Once done, top with crisp bacon, if desired. That’s it!
IS LOADED CAULIFLOWER CASSEROLE KETO?
Yes, this cauliflower casserole recipe is keto. Swap out the sour cream for Greek yogurt to add another protein source that is healthy and low carb.
CAN YOU USE FROZEN CAULIFLOWER?
You sure can use a bag of steamer cauliflower. Just steam it, then pick up the recipe after the cooking of the cauliflower.
CAN YOU FREEZE CAULIFLOWER CASSEROLE?
You can freeze this casserole in an airtight container. It will also keep in the fridge, covered for about 4 days.
TOOLS TO HELP YOU MAKE THIS CASSEROLE:
- Santoku Knife – a good kitchen knife makes chopping the cauliflower & onion easy.
- Medium Saucepan – for cooking the cauliflower.
- Baking Dish – a like when baking dishes come with lids for leftovers or freezing.
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HOW TO MAKE CAULIFLOWER CASSEROLE
Loaded Cauliflower Casserole
- 1 medium cauliflower washed & broken into florets
- 1 cup water
- 1 cup sour cream
- 1 cup cheddar cheese + more for topping shredded
- 3/4 cup panko bread crumbs
- 1/4 cup onion chopped
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 1 strip crisp bacon chopped
- Preheat your oven to 325 degrees and spray a 2 quart casserole dish with non-stick spray. Set aside.
- Wash your cauliflower and break it up into small pieces. (I usually chop it in half then break up the florets by hand). Add them to a medium saucepan with 1 cup of water. Cook over medium heat for 8 minutes or until fork tender.
- Drain and return to the saucepan.
- To the cooked cauliflower, add the sour cream, cheddar cheese, panko, salt, pepper, and onion. Gently mix.
- Spread the mixture into your prepared casserole dish.
- Sprinkle with more shredded cheddar cheese.
- Bake, uncovered, for 25 minutes.
- Top with chopped bacon.
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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Originally published September 22, 2015.