why make this recipe
Loaded Cauliflower Casserole is a delicious and creamy dish that is perfect for any occasion. It’s a great low-carb alternative to traditional loaded potato dishes, offering a rich flavor and satisfying textures. Whether you’re looking for a side dish for a family dinner or a main course for a gathering, this casserole is sure to please everyone at the table. Plus, it’s packed with nutrients from the cauliflower and can be adjusted to suit various dietary preferences.
how to make Loaded Cauliflower Casserole
Ingredients:
- 6 cups cauliflower cut into bite-sized pieces
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1 tsp seasoned salt
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp black pepper
- 1 cup bacon, cooked and crumbled, divided
- 1 cup green onions, diced, divided
- 2 cups colby jack cheese, shredded, divided
Directions:
- Preheat the oven to 400 degrees F. Lightly coat a 9×13 casserole dish with non-stick spray and set it aside.
- Steam the cauliflower for about 10 minutes until it is fork tender. Drain any excess water and place the cauliflower on a plate with paper towels to absorb any extra moisture.
- In a large bowl, combine cream cheese, sour cream, seasoned salt, garlic powder, onion powder, black pepper, 3/4 cup of bacon, and 3/4 cup of green onions. Stir to combine until smooth.
- Add the steamed cauliflower and 1 1/2 cups of shredded cheese to the mixture and stir to combine.
- Pour the mixture into the prepared casserole dish and spread it into an even layer.
- Top with the remaining shredded cheese and crumbled bacon.
- Bake uncovered for 20 minutes or until the cheese is bubbly and melted throughout.
- Remove from the oven and garnish with the remaining green onions. Enjoy!
how to serve Loaded Cauliflower Casserole
Serve the Loaded Cauliflower Casserole hot from the oven as a side dish or a main course. It pairs well with grilled meats or a fresh salad. You can also serve it with additional green onions or a dollop of sour cream on top for extra flavor.
how to store Loaded Cauliflower Casserole
To store any leftover casserole, let it cool completely, then cover it tightly with plastic wrap or aluminum foil. Refrigerate for up to 4 days. You can also freeze it by placing it in an airtight container or freezer bag for up to 3 months. When ready to eat, thaw in the fridge overnight and reheat in the oven or microwave until warm.
tips to make Loaded Cauliflower Casserole
- For extra flavor, try adding some cooked vegetables like spinach or bell peppers into the mixture.
- If you want a little heat, consider adding some diced jalapeños or a sprinkle of red pepper flakes.
- To make it healthier, you can use Greek yogurt instead of sour cream and low-fat cream cheese.
- If you’re short on time, you can use frozen cauliflower instead of fresh.
variation (if any)
You can customize the Loaded Cauliflower Casserole by using different types of cheese, such as cheddar or mozzarella. You can also substitute the bacon with turkey bacon or make it vegetarian by omitting the bacon entirely and using more vegetables instead.
FAQs
Can I make Loaded Cauliflower Casserole ahead of time?
Yes! You can prepare the casserole a day in advance and store it in the refrigerator before baking. Just add a few extra minutes to the baking time if it’s coming straight from the fridge.
Can I use other types of cheese?
Absolutely! You can use your favorite cheese or any combination you enjoy, such as cheddar, mozzarella, or pepper jack.
Is this recipe gluten-free?
Yes, this Loaded Cauliflower Casserole is gluten-free since it uses no flour or breadcrumbs. Always check the labels of your ingredients to confirm.
Loaded Cauliflower Casserole
Ingredients
Main Ingredients
- 6 cups cauliflower cut into bite-sized pieces Fresh cauliflower is recommended, but frozen can be used.
- 8 oz cream cheese, softened
- 1/2 cup sour cream Can substitute with Greek yogurt for a healthier option.
- 1 tsp seasoned salt
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp black pepper
- 1 cup bacon, cooked and crumbled, divided Can substitute with turkey bacon for a lighter dish.
- 1 cup green onions, diced, divided
- 2 cups colby jack cheese, shredded, divided Feel free to use any cheese of your choice.
Instructions
Preparation
- Preheat the oven to 400 degrees F. Lightly coat a 9x13 casserole dish with non-stick spray and set it aside.
- Steam the cauliflower for about 10 minutes until it is fork tender. Drain any excess water and place the cauliflower on paper towels to absorb extra moisture.
- In a large bowl, combine the cream cheese, sour cream, seasoned salt, garlic powder, onion powder, black pepper, 3/4 cup of bacon, and 3/4 cup of green onions. Stir until smooth.
- Add the steamed cauliflower and 1 1/2 cups of shredded cheese to the mixture and stir to combine.
- Pour the mixture into the prepared casserole dish and spread it into an even layer.
- Top with the remaining shredded cheese and crumbled bacon.
Baking
- Bake uncovered for 20 minutes or until the cheese is bubbly and melted throughout.
- Remove from the oven and garnish with the remaining green onions.