Transform humble cauliflower into a crowd-pleasing comfort dish that rivals any loaded potato casserole. This cheesy, creamy cauliflower bake brings all the indulgent flavors you love while keeping things lighter and low-carb.
Perfect for family dinners or potlucks, this satisfying casserole features tender cauliflower florets smothered in a rich cheese sauce, then topped with crispy bacon, green onions, and a golden-brown crust that’ll have everyone asking for seconds.
Why You’ll Love This
- Ready in just 45 minutes from start to finish
- Naturally low-carb and keto-friendly
- Make-ahead friendly – perfect for meal prep
- Customizable with your favorite toppings
- Great way to get picky eaters to enjoy vegetables
Ingredients
- 4Slicesof bacon cooked and crumbled
- 6C.Cauliflower florets
- 3tsp.Minced garlic
- ⅓C.Heavy whipping cream
- 1Tbsp.Whipped butter unsalted
- 1Tbsp.Chives chopped
- Salt and pepper to taste
- ¼C.Cheddar cheese shredded
- Chopped green onions for garnish
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
- Steam cauliflower florets until tender-crisp, about 5-7 minutes.
- In a large bowl, mix cream cheese, sour cream, half the cheddar, garlic, salt, and pepper.
- Fold in the steamed cauliflower until well coated.
- Transfer to prepared baking dish and top with remaining cheddar and parmesan.
- Bake for 20-25 minutes until bubbly and golden brown.
- Sprinkle with crumbled bacon and green onions before serving.
Tips & Variations
- Don’t overcook the cauliflower – keep it slightly firm as it will continue cooking in the oven
- Swap bacon for turkey bacon or ham for a lighter version
- Add diced jalapeños or red pepper flakes for extra heat
- Use a mixture of different cheeses like monterey jack or gruyere
- Make it vegetarian by omitting the bacon and adding crispy fried onions instead
Serving Suggestions
Serve this hearty cauliflower bake as a main dish with a crisp green salad on the side. It also works beautifully as a side dish alongside grilled chicken or steak. For extra indulgence, drizzle with additional sour cream or a sprinkle of hot sauce before serving.
Notes
- Stores well in an airtight container for up to 4 days in the refrigerator
- Can be assembled up to 24 hours in advance before baking
- Reheat individual portions in the microwave or whole dish in the oven at 350°F until hot
FAQs
- Can I use frozen cauliflower?
Yes, but thaw and drain it well first to avoid excess moisture. - Can I make this ahead of time?
Yes, assemble up to 24 hours in advance and bake when ready to serve. - Is this keto-friendly?
Yes, this recipe is naturally low in carbs and suitable for keto diets. - Can I freeze leftovers?
While possible, the texture may change slightly upon thawing. Best enjoyed fresh.
Servings6
Prep15 min
Cook45 min
Calories—
Ingredients
- 4Slicesof bacon cooked and crumbled
- 6C.Cauliflower florets
- 3tsp.Minced garlic
- ⅓C.Heavy whipping cream
- 1Tbsp.Whipped butter unsalted
- 1Tbsp.Chives chopped
- Salt and pepper to taste
- ¼C.Cheddar cheese shredded
- Chopped green onions for garnish
Steps
- Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
- Steam cauliflower florets until tender-crisp, about 5-7 minutes.
- In a large bowl, mix cream cheese, sour cream, half the cheddar, garlic, salt, and pepper.
- Fold in the steamed cauliflower until well coated.
- Transfer to prepared baking dish and top with remaining cheddar and parmesan.
- Bake for 20-25 minutes until bubbly and golden brown.
- Sprinkle with crumbled bacon and green onions before serving.
Notes
- Stores well in an airtight container for up to 4 days in the refrigerator
- Can be assembled up to 24 hours in advance before baking
- Reheat individual portions in the microwave or whole dish in the oven at 350°F until hot
