Loaded Cauliflower Casserole is an easy and delicious low carb and keto-friendly side dish loaded with bacon, cheddar cheese, sour cream, garlic, and more!
If you’re following a keto diet, you might also enjoy my Cauliflower Chowder recipe!
If you’re a low-carb or Keto dieter, this Loaded Cauliflower Mashed Potatoes recipe is going to change your life. What’s more, you’ll be able to enjoy your holiday feasts without feeling deprived at all!
(And even if you aren’t following an eating plan, listen up!)
This Cauliflower Casserole definitely doesn’t taste like “diet food.” That means that everyone at the table can enjoy it … although, you’ll want to keep it all to yourself.
The low-carb secret in this recipe is replacing starchy potatoes with cauliflower. If you haven’t tried this substitution before, you’ll be amazed at how the taste and texture are spot-on!
Not to mention, a key ingredient in these Cauliflower Mashed Potatoes is bacon. As we know, bacon makes everything better.
This Loaded Cauliflower Casserole is made with cauliflower that’s steamed, then mashed smooth. Sour cream, butter, and cheddar cheese make this dish extra rich and creamy.
The addition of chives, garlic, onion, salt, pepper, and a pinch of cayenne add the perfect amount of zing. Then comes the finishing touch: crumbles of applewood smoked bacon!
How To Make Loaded Cauliflower Casserole
This Cauliflower Casserole takes a little over an hour to make and it’s twice baked! It’s not an overly complicated recipe but it does require a few steps to get the cauliflower from florets to “mashed”.
- Begin by preheating the oven to 350 degrees F.
- Cut the cauliflower into florets, slicing any large florets into smaller pieces. Add the florets to a large bowl with the olive oil, and a 1/2 teaspoon each of salt and pepper and toss to coat.
- Transfer the cauliflower to a large baking sheet and bake for 35 to 40 minutes, tossing halfway through and cooking until fork-tender. Leave the oven on when you take out the roasted cauliflower.
- While the cauliflower is roasting, cook the bacon in a skillet on the stove until your reach desired crispiness, transfer it to a plate and let sit for a couple of minutes before chopping it up into pieces.
- When you remove the cauliflower from the oven, transfer it to a blender or food processor and blend the cauliflower to break down the florets. Add in the sour cream, heavy cream, butter, and remaining spices. Blend until the mixture resembles mashed potatoes.
- Transfer to a casserole dish and top with cheddar cheese, bacon, and chives, and bake for 20 minutes.
Notes About This Cauliflower Casserole Recipe:
I prefer to roast my cauliflower instead of steam or boil, this adds an extra layer of flavor and you don’t need to mess around with squeezing water out of the cauliflower.
Unfortunately, because I do roast the cauliflower, this means it takes longer to prepare this dish as the roasting takes about 30 to 40 minutes, but at least it’s mostly hands-off time so you can cook your bacon or do something else.
If you want to make Loaded Cauliflower Mashed Potatoes, simply reheat the cauliflower after adding in the dairy and spices, then stir in your cheese, bacon, and chives and serve in a bowl instead of baking for the second time.
If you (or some of your guests) are on a low-carb or Keto diet, the ingredient in this recipe that could throw off their hard work is the bacon.
That’s because — believe it or not — a lot of commercial bacon brands add sugar to their products. And as you probably know, sugar is (sadly) usually avoided on these diets.
This low-carb cauliflower casserole has just 5 net carbs per serving and is a delicious way to indulge in your veggies!
I specifically use this brand when I’m cooking for guests who eat low-carb. But I also buy this stuff to enjoy myself because there are a few things I really love about it.
Needless to say, this bacon is perfect for everything from your weekday breakfasts to your Thanksgiving and Christmas recipes. If you plan on whipping up a Loaded Cauliflower Casserole, this ingredient totally makes the dish!
When it comes to eating with loved ones, I like knowing there’s something on the table for everyone to enjoy. After all, coming together and sharing food is what the holidays are all about.
More Delicious Recipes Made With Bacon
If you’ve tried this recipe, please let me know how you liked it in the comments below and leave a review. I love hearing from you!
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Loaded Cauliflower Casserole
- 2 heads cauliflower
- 3 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 3/4 cup sour cream
- 3/4 cup heavy cream
- 4 tablespoons butter, melted
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon ground cayenne pepper
- 1 cup shredded cheddar cheese
- 6 strips North Country Smokehouse Organic Applewood Smoked Sugar-Free Bacon
- 1 tablespoon chives, chopped
- Preheat the oven to 350 degrees F.
- Cut the cauliflower into florets, slicing any large florets into smaller pieces. Add the florets to a large bowl with the olive oil, and 1/2 teaspoon each of salt and pepper and toss to coat.
- Transfer the cauliflower to a large baking sheet and bake for 35 to 40 minutes, tossing halfway through and cooking until fork-tender. Leave oven on.
- While the cauliflower is roasting, cook the bacon in a skillet on the stove until your reach desired crispiness, transfer to a plate and let sit for a couple of minutes before chopping up into pieces.
- Remove from oven and transfer to a blender or food processor and blend the cauliflower to break down the florets. Add in the sour cream, heavy cream, butter, and remaining spices. Blend until the mixture resembles mashed potatoes.
- Transfer to a casserole dish and top with cheddar cheese, bacon, and chives and bake for 20 minutes.