Ultimate Loaded Cauliflower Casserole Recipe
Servings: 8–10 (generous side portions)
Prep Time: 20–25 minutes
Cook Time: 35–45 minutes
Total Time: About 1 hour
Difficulty: Easy
Ingredients
For the Cauliflower Base:
- 2 large heads cauliflower (about 3–4 lbs total), cut into bite-sized florets (or 2.5–3 lbs pre-cut florets)
- 2–3 Tbsp olive oil or melted butter (for roasting option)
- Salt and black pepper, to taste
For the Creamy Cheese Mixture:
- 8 oz (1 block) full-fat cream cheese, softened to room temperature
- 1 cup sour cream (full-fat recommended for richness; Greek yogurt works as a lighter sub)
- 1½–2 cups sharp cheddar cheese, shredded (divided; use extra-sharp for bold flavor)
- 1 cup Monterey Jack, Colby Jack, or Gruyère cheese, shredded (for extra meltiness)
- ½–¾ cup grated Parmesan cheese (for nutty depth)
- 4–6 cloves garlic, minced (or 1½ tsp garlic powder)
- 1 tsp onion powder
- ½–1 tsp smoked paprika (optional, for subtle smokiness)
- Salt and black pepper, to taste (about ½–1 tsp each)
- Optional: ¼ tsp cayenne or red pepper flakes for a slight kick
For the Loaded Toppings:
- 10–12 slices bacon (thick-cut preferred), cooked until crispy and crumbled (about 1–1½ cups crumbled; reserve some for topping)
- 4–6 green onions (scallions), thinly sliced (divided; use whites for mixing, greens for garnish)
- Fresh parsley or chives, chopped (for garnish, about ¼ cup)
Optional Extras for Variations:
- ½ cup sautéed mushrooms or onions
- ½–1 cup heavy cream (if you want it saucier)
- Panko breadcrumbs mixed with butter and Parmesan for a crunchy topping
Step-by-Step Instructions
- Preheat the Oven and Prep the Cauliflower
Preheat your oven to 425°F (220°C). Grease a large 9×13-inch baking dish (or two smaller ones) with butter or nonstick spray.
For the best flavor and texture (highly recommended over steaming/boiling): Toss the cauliflower florets with 2–3 Tbsp olive oil or melted butter, salt, and pepper. Spread in a single layer on a large baking sheet (use parchment for easy cleanup). Roast for 20–25 minutes, stirring halfway, until edges are golden and fork-tender but not mushy. This caramelizes the cauliflower and prevents a watery casserole.
(Alternative quick method: Steam or microwave the florets 8–10 minutes until tender, then drain very well and pat dry. But roasting wins for taste!) - Cook the Bacon
While cauliflower roasts, cook bacon in a skillet over medium heat until extra crispy (about 8–10 minutes). Drain on paper towels, then crumble. Reserve 2–3 Tbsp bacon grease if you want to sauté garlic in it for extra flavor. - Make the Creamy Cheese Base
In a large mixing bowl, combine softened cream cheese, sour cream, minced garlic, onion powder, smoked paprika, salt, pepper, and half the shredded cheddar (about ¾–1 cup) + Monterey Jack/Colby. Mix until smooth and creamy (use a hand mixer if lumpy).
Fold in about ¾ of the crumbled bacon, most of the green onions (save some for top), and any optional add-ins like mushrooms. - Assemble the Casserole
Add the roasted (or steamed/drained) cauliflower to the bowl with the cheese mixture. Gently fold until evenly coated—be careful not to mash the florets too much; you want some texture.
Transfer to the prepared baking dish. Smooth the top.
Sprinkle remaining shredded cheddar, Parmesan, remaining bacon, and a bit more green onions over the top. - Bake
Bake uncovered at 425°F for 20–25 minutes (or reduce to 375°F for 25–35 minutes if your cauliflower was pre-roasted less). The casserole is done when it’s bubbling around the edges, cheese is fully melted and golden, and the top has nice browned spots.
For extra bubbly/crisp top: Broil on high for 2–4 minutes at the end (watch closely to avoid burning!). - Rest and Serve
Let rest 5–10 minutes before serving (helps it set). Garnish with fresh chopped parsley/chives and any reserved green onions. Scoop generously!
Tips for Success
- Avoid Watery Casserole: Always drain cauliflower extremely well after cooking. Roasting helps evaporate moisture. Pat florets dry if needed.
- Cheese Choices: Sharp cheddar + something melty (Monterey Jack/Gruyère) is ideal. Pre-shredded works, but freshly grated melts better.
- Make It Ahead: Assemble up to 24 hours ahead (without final bake), cover, and refrigerate. Add 10–15 extra minutes baking time from cold.
- Scaling: Easily double for a crowd—use two dishes.
- Low-Carb/Keto Notes: This is naturally low-carb (~6–10g net carbs per serving depending on portions). Skip any flour-based sauces in variations.
Variations
- Classic Loaded Potato Style: Add ¼ cup heavy cream for saucier texture.
- Spicy Kick: Mix in diced jalapeños or hot sauce.
- Vegetarian: Skip bacon; add smoked paprika or liquid smoke + sautéed mushrooms/onions.
- With Broccoli: Use half cauliflower, half broccoli for color and variety.
- Crisp Topping: Mix ½ cup panko + 2 Tbsp melted butter + ¼ cup Parmesan; sprinkle before baking.
- Air Fryer Version: Prep as above, but bake in air fryer at 375°F for 15–20 minutes in batches.
Nutrition Estimate (Per Serving, Approx. 1/8–1/10 of Recipe)
- Calories: 350–420
- Fat: 28–35g
- Protein: 15–20g
- Net Carbs: 6–10g (varies by exact amounts)
(These are rough averages from similar recipes; use a calculator for precision.)
Storage & Reheating
- Fridge: Store leftovers in an airtight container for 3–5 days.
- Freezer: Freeze baked casserole (cooled) for up to 2 months. Thaw overnight, then reheat.
- Reheat: Oven at 350°F for 15–20 minutes (best for texture) or microwave in 1–2 minute bursts.
This dish is incredibly versatile and always a hit—people often say it’s better than the potato version! If you’d like tweaks (e.g., dairy-free, spicier, bigger batch), more images of steps, or a different variation, just let me know. Enjoy your cheesy cauliflower feast! 🧀🥦