Bacon Cheddar Cauliflower Bake
If you need a cheesy, low-carb side dish, this Bacon Cheddar Cauliflower Bake is packed with everything you love in a baked potato, but without the carbs!
Okay, guys, I’m not going to start this post off by lying to you and telling you that this Loaded Bacon Cheddar Cauliflower Casserole tastes just like potatoes. It doesn’t. It is cauliflower, and potatoes are the holy grail of carbs, so anyone who tells you cauliflower is a perfect substitute for them is pulling your leg.
However, I can tell you that this keto cauliflower bacon casserole is ultra cheesy and packed with everything you love about a good loaded baked potato, except of course, the potato! For more great side recipes, check out this list of The Best Keto Thanksgiving Sides!
This Loaded Cauliflower Casserole is a pretty good low-carb, keto replacement for some traditional dishes you might be missing for the holiday season. I know it can be really hard to stick to your keto lifestyle during the holidays, where cakes and cookies abound. So, over the next few weeks I am going to share some low carb recipes that hopefully make this holiday season easier. If you have specific ideas shoot me a message on Instagram. I am always happy to hear from you!
Ingredients for Cauliflower Casserole
As always, this is a quick overview of the ingredients needed to make this recipe. For the complete, printable recipe scroll down. Here’s what you’ll need to make this loaded cauliflower casserole:
- Cauliflower: You will need about 6 cups of cauliflower, so go with one large head or two small.
- Chicken broth: or a good quality chicken stock.
- Butter: salted or unsalted works, it is simply a personal preference.
- Cheeses: Cream cheese, shredded cheddar cheese, and parmesan.
- Sour cream: This helps the mixture be ultra creamy and helps it resemble a loaded baked potato flavor.
- Flavor Makers: Minced garlic, chopped green onions, and cooked crumbled bacon.
- Spices: Garlic powder, salt, pepper
How to Make Cheesy Cauliflower Casserole
- Cook the cauliflower: This recipe starts by steaming or boiling a head of cauliflower. If you are buying cauliflower florets, this is about 6 cups. Personally, I boil mine in 2 cups of chicken broth until they are fork-tender. I think this adds a richness that this recipe would otherwise lack. However, you can use water in a pinch.
- Mash the cauliflower: Once the cauliflower is tender, drain the liquid and transfer to a mixing bowl. Then it’s time to add all the good stuff: cream cheese, butter, cheese, garlic, and spices. Mash or blend (using an immersion blender) until it reaches your desired consistency.
- Bake the casserole: Once the cauliflower reaches the consistency you like, transfer it to a baking dish (I use my 12-inch cast iron skillet), then sprinkle with shredded cheddar and parmesan. Bake for 25-30 minutes until golden and bubbly.
- Add the toppings: Top with cooked chopped bacon, green onions, sour cream, and freshly cracked pepper!
Can I Use Frozen Cauliflower?
Since you have to boil or steam the cauliflower anyways, you’re likely fine to use frozen cauliflower instead of fresh. You’ll need roughly 6 cups of florets in total.
How Many Net Carbs in This Casserole?
This recipe has 5.9 net carbs for about 3/4 cup, it is a super filling vegetable side dish. This loaded cauliflower bake can be paired with roast chicken, shrimp, or steak and you have a hearty, low-carb meal alongside this cheesy cauliflower bake.
Tips for Making Keto Cauliflower Casserole
- It is completely fine just to mash the cauliflower a bit and leave some chunks if that is how you like it. My personal preference is to use my blender and create a smoother, creamier texture. Try blending it if you aren’t a huge cauliflower fan like me.
- You can use reduced-fat cream cheese in this casserole if desired.
- Store the leftovers in an airtight container for up to 4 days.
- I recommend reheating leftovers in the oven (if you have a lot left) or in the microwave (for single servings).
More Keto Side Dish Recipes:
- Low Carb Cranberry Sauce
- Rosemary Garlic Keto Dinner Rolls
- Keto Sausage Stuffing
- Low-Carb Green Beans Almondine
- Keto Cheddar Garlic Biscuits
Get the Recipe: Bacon Cheddar Cauliflower Bake
Ingredients
- 1 head of cauliflower, 6 cups
- 2 cups chicken broth
- 2 tablespoons butter, softened
- 3 ounces cream cheese, softened
- 1/3 cup sour cream
- 1 cup shredded cheddar, divided
- 2 garlic cloves minced
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup shredded parmesan
Top with:
- 1/3 cup chopped green onion
- 4 slices of cooked bacon, chopped
- 1/3 cup sour cream, optional
Instructions
- Preheat oven to 350 degrees F.
- In a medium size sauce pan, add the cauliflower florets and chicken broth. Boil 6-10 minutes until fork tender
- Drain liquid and transfer cauliflower to a mixing bowl add the butter, cream cheese, sour cream, garlic, 1/2 cup of the shredded cheddar cheese and spices.
- Mash or blend (using an immersion blender) until it reaches your desired consistany.
- Lightly spray a 12-inch baking dish or cast iron skillet with non-stick spray. Trasfer the casserole to the dish and top with the remaining cheddar and parmesan.
- Bake 25-30 minutes, or until gold and bubbly.
- Remove from oven and allow to cool slightly.
- Top with chopped green onions, bacon and sour cream.
Such a savory and robust dinner recipe! Easily, a new family favorite dish!
Love how creamy this casserole is! I will try it for sure!
YUM!! This looks incredibly delicious!!!
Such a fantastic and flavorful low-carb alternative!
I will definitely be trying this for Thanksgiving! Many of my family are trying to eat healthier for medical reasons and this would be a great swap!
When does the butter go in?
Hi Rebecca, the butter is used in step 2. Enjoy!
Delish! My only criticism would be the serving size because I think I could have devoured half of this myself!
I made this yesterday and it was oh so yummy. My husband asked me if it was tater tots or rice. He couldn’t quite figure it out until I told him it was the cauliflower. The only real change I made was I added bite size pieces of ham.