HOME RECIPES HOME DECOR KIDS

MAIN DISHES CHICKEN RECIPES CROCKPOT DUMP DINNERS

Loaded Cauliflower Casserole

Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 6 servings

Ingredients
1 large head cauliflower, cut into small florets
2 tbsp Unsalted butter (melted)
1/2 tsp Sea salt (plus more to taste, see step 4)
1/4 tsp Black pepper (plus more to taste, see step 4)
2/3 cup Sour cream
1/4 cup Heavy cream
2 cloves Garlic (minced)
1 1/2 cup Cheddar cheese (shredded, divided)
6 tbsp Cooked bacon (crumbled or chopped, divided)
1/4 cup Green onions (chopped, divided)

Instructions

Preheat the oven to 450 degrees F (232 degrees C).
In a large bowl, toss the cauliflower florets with butter. Season with sea salt and black pepper.
Transfer the cauliflower to a small 1.5 quart (1.4 L) casserole dish in a single layer. (Roasting in the baking dish saves on dishes, but you could also roast on a sheet pan to make it faster.) Roast in the oven for 15-20 minutes if using a sheet pan, or 25-30 minutes if using the baking dish (stir halfway through if using this method), until crisp-tender.
Meanwhile, in the same bowl, whisk together the sour cream and heavy cream, until smooth. Stir in the minced garlic, half of the cheddar cheese, half of the bacon, and half of the green onions. If desired, season sauce with sea salt and black pepper. (Don't over salt — it will get more salty as the cheese melts later.)
When the cauliflower is done roasting, take it out and leave the oven on. Add the cauliflower to the bowl and mix with the sauce.
Return the cauliflower mixture to the casserole dish. Top with remaining cheese and bacon.
Bake for 5-10 minutes, until the cheese melts. Top with remaining green onions.

Notes

Tips: Check out my recipe tips above to help you get the best flavor and texture, plus some of my favorite shortcuts.
Storage: The leftovers from this dish are great the next day! Keep them in an airtight container in the refrigerator for up to 3-5 days. The cauliflower does soften a bit, but I still think it tastes delicious.
Meal prep: One of my favorite things about this loaded cauliflower bake is that I can make it in advance — so convenient for holidays when cooking is hectic, or weeknights when I know we’ll be home late. Just assemble the whole thing, cover with plastic wrap, and store in the fridge for up to 2-3 days. Bake it fresh right before serving. Keep in mind that it does take longer if you place in the oven directly from the fridge.
Reheat: You can warm up the entire casserole in the oven at 350 degrees F, or reheat individual portions in the microwave.
Freeze: I’ve frozen this dish both before and after baking, and both ways work quite well. This was a bit surprising, since there is so much dairy, but it just works! The cauliflower casserole keeps well in the freezer for up to 3 months. Thaw overnight in the fridge before heating if you can, or you can bake from frozen at 325 degrees F, but it takes a while.

Nutrition Info:

Amounts per serving. Serving size: 3/4 cup
Calories: 353; Fat: 30.9g;

Protein12.3g

Total Carbs8g

Net Carbs5.8g

Fiber2.2g

Sugar3.2g

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.