Loaded Cauliflower Casserole
A healthier twist on classic loaded potato casserole—creamy, cheesy, packed with bacon and chives, and absolutely comforting!
Ingredients
- 2 lbs cauliflower florets, cut into bite-size pieces
- 1 box (8 oz) cream cheese, softened
- ½ cup sour cream
- 2 cups shredded cheddar cheese (sharp preferred)
- 6 slices bacon, cooked crispy and crumbled
- 2 cloves garlic, minced
- ½ teaspoon salt (or to taste)
- ½ teaspoon black pepper
- ½ teaspoon onion powder
- ¼ teaspoon paprika (optional)
- 2 tablespoons fresh chives or green onions, chopped
- 1 tablespoon butter (for greasing dish)
Instructions
- Preheat oven to 375°F (190°C). Grease a baking dish with butter.
- Cook the cauliflower:
- Bring a large pot of salted water to a boil.
- Add cauliflower florets and cook for 8–10 minutes until fork-tender.
- Drain very well (important to avoid watery casserole).
- Make the creamy mixture:
- In a large bowl, mix cream cheese, sour cream, garlic, salt, pepper, onion powder, and paprika until smooth.
- Combine:
- Gently fold the cooked cauliflower into the cream cheese mixture.
- Stir in 1½ cups of the cheddar cheese and half of the bacon.
- Assemble:
- Transfer mixture to the prepared baking dish.
- Top with remaining cheddar cheese and remaining bacon.
- Bake:
- Bake uncovered for 20–25 minutes, until bubbly and lightly golden on top.
- Finish & serve:
- Remove from oven and sprinkle with chopped chives or green onions.
- Let rest 5 minutes before serving.
Serving Tips
- Perfect as a side dish for grilled chicken, steak, or turkey.
- Can also be a low-carb main dish
- Add jalapeños for heat or swap cheddar with Monterey Jack for a milder flavor.
