Loaded Cauliflower Casserole is made with steamed cauliflower combined with cream cheese, sour cream, sharp cheddar, Monterey Jack, bacon and chives. Cauliflower has never been so good! This delicious appetizer is quick and easy to prepare and contains no carbohydrates.
This baked cauliflower is AMAZING. It can be hard work coming up with new ideas for the same old vegetables that everyone in the family loves.This, my friends, is a real winner. If you haven’t tried one of my recipes in a while, you definitely need to try this one! Even my picky son loves it. Skip the baked potato casserole and make this lower-carb, tastier version with cauliflower.

Can I use frozen cauliflower?

Yes, follow the instructions for steaming the cauliflower and draining it well. Then follow the recipe as for fresh cauliflower. In general, frozen cauliflower is cheaper.


Are you in a hurry?Cauliflower can be steamed in advance. In fact, the entire dish can be prepared in advance. Cover with cling film and store in the fridge. Take it out of the fridge and place it on the counter to warm up a bit for about thirty minutes. Then place them in the oven for 25 minutes before serving.

How do you make cauliflower casserole?

First, steam the cauliflower or cook in a large pot until tender. Then drain it well because you don’t want any extra moisture in this dish. In a large bowl, mix cream cheese, sour cream, cheddar cheese, Monterey Jack, garlic powder, and onion powder until smooth and creamy. Slowly and carefully add the steamed cauliflower, bacon and chives.

Pour the mixture into a baking dish and sprinkle with a few pieces of bacon. Cook until cheese is melted and gooey. Garnish with chives and serve hot.


  • Steam or boil the cauliflower until tender.
  • Spray the baking dish well with non-stick spray to make cleaning easier.
  • For optimal flavor, I recommend full-fat sour cream, cream cheese, and yellow cheese for this recipe. It’s just better that way.
  • Other cheeses that work well in this casserole include fontina, gruyere, pepper jack and parmesan.
    If low carb isn’t your thing, mix one cup of panko breadcrumbs with 3 tablespoons of melted butter and sprinkle on top before baking.
  • Fresh chives really add flavor to this casserole!They are worth the extra cost and effort.
  • Other additions that work well are chopped parsley or scallions.
  • Season with salt and pepper. I really like pepper in this dish.
  • This cauliflower casserole can be served as a complete dish.It’s really filling, but if you need more protein, consider adding fried or grilled chicken or cooked ground beef.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven on low power or in the microwave on low power.
  • To freeze, let it cool completely. Then wrap twice in cling film or store in an airtight container.Freeze for up to 2 months. Thaw in the refrigerator overnight.

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