Easy Cheesy Cauliflower Casserole
This Easy Cheesy Cauliflower Casserole is a low-carb alternative to traditional potato casseroles that's just as creamy and indulgent. Tender cauliflower florets are smothered in a rich cream cheese sauce, loaded with sharp cheddar, crispy bacon, and green onions for that classic loaded baked potato flavor without the carbs. Perfect for keto diets, weeknight dinners, or holiday gatherings.
Equipment
- Large pot For boiling cauliflower
- Colander
- 9x13-inch baking dish
- Large mixing bowl
- Whisk or electric mixer
- Measuring cups and spoons
Ingredients
- 2 large heads cauliflower about 8 cups or 900g florets, cut into florets
- 8 oz cream cheese 225g, softened to room temperature
- 1/2 cup sour cream 120ml
- 1/4 cup butter 60ml or 4 tablespoons, melted
- 2 cups sharp cheddar cheese 225g, shredded and divided
- 6 strips bacon cooked until crispy and crumbled
- 1/4 cup green onions about 3-4 onions, chopped
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- salt to taste
- black pepper to taste
Optional Topping
- 1/2 cup pork rinds crushed, for keto-friendly crispy topping
Instructions
- Preheat oven to 375°F (190°C) and grease a 9x13 inch baking dish. Cut cauliflower into medium florets, about 1-1.5 inches each.
- Bring a large pot of salted water to boil. Add cauliflower florets and cook for 5-7 minutes until fork-tender but not mushy.
- Drain cauliflower thoroughly in a colander, shaking well to remove excess water. Pat completely dry with paper towels to prevent a watery casserole, then transfer to prepared baking dish.
- In a large bowl, beat together softened cream cheese, sour cream, and melted butter until smooth and creamy with no lumps, about 2-3 minutes.
- Stir in 1.5 cups of shredded cheddar (reserve 1/2 cup for topping), garlic powder, onion powder, salt, and pepper. Fold in crumbled bacon and chopped green onions until evenly combined.
- Pour cheese sauce over cauliflower and gently toss to coat each floret. Spread evenly in the dish and smooth the top.
- Sprinkle remaining 1/2 cup cheddar cheese over the top. Add crushed pork rinds if using for a crispy keto-friendly topping.
- Bake for 20-25 minutes until cheese is melted and golden, with edges bubbling. For extra crispy top, broil for 2-3 minutes at the end, watching carefully.
- Remove from oven and let rest for 5 minutes before serving to allow the cheese sauce to set slightly. Garnish with additional green onions or bacon if desired.
Notes
- Don't overcook the cauliflower - cook just until fork-tender to prevent mushiness and excess water release
- Thoroughly drying the cauliflower after draining is crucial for avoiding a watery casserole
- Use room temperature cream cheese for smooth blending without lumps
- Freshly shredded cheese melts better than pre-shredded, which contains anti-caking agents
- For a non-keto version, substitute crushed Ritz crackers or panko breadcrumbs for the pork rinds
- Make-ahead: Assemble completely but don't bake, cover and refrigerate up to 24 hours, then bake as directed adding 5-10 minutes
- Storage: Refrigerate leftovers in an airtight container for 3-4 days, or freeze for up to 2 months
- Reheat in the oven at 350°F for 15-20 minutes covered, removing foil for the last 5 minutes to crisp the top
- Variations: Add diced jalapeños for spice, swap cheddar for Swiss and add mushrooms, or use buffalo sauce for a buffalo style version
- Protein boost: Add cooked diced chicken, ground beef, or crumbled sausage to make it a complete one-dish meal
Nutrition
Serving: 1servingCalories: 285kcalCarbohydrates: 8gProtein: 11gFat: 24gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 520mgPotassium: 380mgFiber: 2gSugar: 3gVitamin A: 15IUVitamin C: 45mgCalcium: 20mgIron: 4mg
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