This Loaded Cauliflower Casserole tastes like a fully loaded baked potato, only lighter and veggie-forward. It is creamy, cheesy, and studded with crisp bacon and scallions for the kind of comfort that brings everyone back for seconds.
Loaded Cauliflower Casserole (Creamy, Cheesy, Bacon!)
Equipment
- 1 9×13 inch baking dish
- 1 Large bowl
- 1 Whisk
- 1 Steamer basket or pot with lid for steaming; optional if roasting
- 1 Sheet pan (optional) for roasting cauliflower
- 1 Colander for draining cauliflower
Ingredients
Casserole
- 2 heads cauliflower large; cut into 1 inch florets (about 10 cups)
- 6 slices thick-cut bacon cooked crisp and crumbled
- 1 cup sharp cheddar cheese shredded
- 0.5 cup mozzarella or Monterey Jack cheese shredded
- 4 oz cream cheese softened
- 0.5 cup sour cream
- 0.25 cup heavy cream or milk
- 3 tbsp unsalted butter melted
- 2 cloves garlic minced; or 1/2 tsp garlic powder
- 3 tbsp scallions or chives chopped; divided
- 1 tsp Dijon mustard optional for tang
- 0.5 tsp smoked paprika
- 0.5 tsp onion powder
- 0.5 tsp kosher salt plus more to taste
- 0.25 tsp black pepper
Optional Toppings
- 0.5 cup Parmesan cheese grated; optional
- extra bacon for topping (optional)
- extra scallions for topping (optional)
Optional Add-in
- 1 cup rotisserie chicken diced; optional add-in
Instructions
- Preheat oven to 375°F. Grease a 9×13 inch baking dish with butter or spray. Set aside.
- Steam florets for 6 to 8 minutes until just fork-tender, then drain very well and pat dry (excess moisture makes the casserole watery). Alternatively, roast on a sheet pan at 425°F for 18 to 20 minutes to drive off moisture and add light caramelization.
- In a large bowl, whisk melted butter, cream cheese, sour cream, cream or milk, garlic, Dijon, smoked paprika, onion powder, salt, and pepper until smooth. Stir in 2 tbsp scallions.
- Add cauliflower, 3/4 of the bacon, cheddar, and mozzarella. Fold gently to coat without breaking the florets.
- Transfer to the baking dish, smoothing the top. Sprinkle with Parmesan if using and the remaining bacon.
- Bake 20 to 25 minutes until hot and bubbling with golden spots. If you like deeper color, broil 1 to 2 minutes, watching closely.
- Let rest 5 to 10 minutes so it sets and thickens. Finish with remaining scallions and serve warm.
Notes
Why You’ll Love This Loaded Cauliflower Casserole
- Comfort food flavor with a lighter base so you feel satisfied, not weighed down.
- Weeknight-easy with make-ahead options and simple prep.
- Customizable for keto, vegetarian, or spicy-lovers.
- Family-friendly and perfect for potlucks or holiday tables.
Loaded Cauliflower Casserole Ingredients & Substitutions
- 2 large heads cauliflower, cut into 1 inch florets (about 10 cups)
- 6 slices thick-cut bacon, cooked crisp and crumbled (swap turkey bacon or sautéed mushrooms for vegetarian)
- 1 cup shredded sharp cheddar (or extra-sharp for bolder flavor)
- 1/2 cup shredded mozzarella or Monterey Jack (melts extra creamy)
- 4 oz cream cheese, softened (neufchâtel for lighter)
- 1/2 cup sour cream (plain Greek yogurt works great)
- 1/4 cup heavy cream or milk (use broth for lighter, less creamy texture)
- 3 tbsp unsalted butter, melted (olive oil works in a pinch)
- 2 cloves garlic, minced, or 1/2 tsp garlic powder
- 3 tbsp chopped scallions or chives, divided
- 1 tsp Dijon mustard, optional for tang
- 1/2 tsp smoked paprika
- 1/2 tsp onion powder
- 1/2 tsp kosher salt, plus more to taste
- 1/4 tsp black pepper
- Optional toppings: 1/2 cup grated Parmesan, extra bacon, extra scallions
- Optional add-in: 1 cup diced rotisserie chicken to make it a hearty main
Step-by-Step Instructions to Make Loaded Cauliflower Casserole
Prep the Oven and Pan
Preheat oven to 375°F. Grease a 9×13 inch baking dish with butter or spray. Set aside.
Par-Cook the Cauliflower
Steam florets for 6 to 8 minutes until just fork-tender, then drain very well and pat dry. Too much moisture makes the casserole watery. Alternatively, roast on a sheet pan at 425°F for 18 to 20 minutes to drive off moisture and add light caramelization.
Make the Creamy Base
In a large bowl, whisk melted butter, cream cheese, sour cream, cream or milk, garlic, Dijon, smoked paprika, onion powder, salt, and pepper until smooth. Stir in 2 tbsp scallions.
Fold in Cauliflower and Cheese
Add cauliflower, 3/4 of the bacon, cheddar, and mozzarella. Fold gently to coat without breaking the florets.
Assemble and Top
Transfer to the baking dish, smoothing the top. Sprinkle with Parmesan if using and the remaining bacon.
Bake to Bubbly Perfection
Bake 20 to 25 minutes until hot and bubbling with golden spots. If you like deeper color, broil 1 to 2 minutes, watching closely.
Rest and Garnish
Let rest 5 to 10 minutes so it sets and thickens. Finish with remaining scallions and serve warm.
Tips for Success
- Dry the cauliflower well so the sauce stays luxuriously thick.
- Cut florets uniformly for even cooking.
- Use sharp cheddar for flavor and a bit of mozzarella for pull.
- Season thoughtfully. Bacon and cheese are salty, so taste the sauce before adding more salt.
- Make-ahead: assemble up to 24 hours in advance, cover, and refrigerate. Add 5 to 10 minutes to bake time.
Variations of Loaded Cauliflower Casserole
- Vegetarian Loaded: skip bacon and add sautéed mushrooms or roasted broccoli.
- Buffalo Style: add 2 to 3 tbsp hot sauce to the sauce and finish with blue cheese crumbles.
- Jalapeño Popper: fold in 1 to 2 seeded jalapeños and a few dollops of cream cheese, plus extra cheddar.
- Chicken Bacon Ranch: add 1 cup cooked chicken and 1 to 2 tsp dry ranch seasoning.
- Herb and Garlic: swap smoked paprika for Italian seasoning and add extra garlic.
Serving Suggestions: What to Pair with Loaded Cauliflower Casserole
- Protein: grilled chicken thighs, pork chops, meatloaf, or baked salmon.
- Greens: simple arugula salad with lemon vinaigrette or roasted green beans.
- Fresh Toppers: extra scallions, chives, diced tomatoes, or a dollop of Greek yogurt.
Storage & Reheating Instructions
- Fridge: cool completely, then refrigerate in an airtight container up to 4 days.
- Freezer: wrap tightly and freeze up to 3 months. Thaw overnight in the fridge.
- Reheat: bake at 350°F for 15 to 20 minutes until hot, or microwave individual portions in 45 second bursts, stirring between.
Memories Made Around the Table
I first made this for a snowy weeknight when we craved comfort but wanted more veggies. One bubbling casserole later, we had clean plates and warm smiles. It quickly joined our short list of guaranteed crowd-pleasers.
FAQs
Can I use frozen cauliflower? Yes. Thaw completely, pat very dry, and roast briefly to remove excess moisture before mixing with the sauce.
How do I keep the casserole from getting watery? Par-cook just to tender, then drain and dry well. Roasting instead of steaming helps. Resting 5 to 10 minutes after baking also lets the sauce set.
Can I make it lighter? Use neufchâtel, Greek yogurt, and milk, and reduce the cheese slightly. It will be less rich but still delicious.
Is it keto friendly? Yes. Keep the dairy full-fat and skip milk for heavy cream or a splash of broth.
Final Thoughts
This Loaded Cauliflower Casserole delivers all the cozy, cheesy, bacon-kissed goodness you love in a lighter, veggie-forward bake. Tuck it alongside your favorite protein or let it shine as the star of the plate. I hope it becomes a new family favorite at your table.