Loaded Cauliflower Casserole

Loaded Cauliflower Casserole
Prep Time
45 min
6-8 servings

Cauliflower just got loaded — like a baked potato, that is. All the familiar flavors of your favorite stuffed spud are in this cheesy casserole that is low in carbs and high in flavor.



slices bacon, cut ½" thick
medium heads cauliflower, cut into bite-size florets (3 to 4 lbs total)
Kosher salt and freshly ground black pepper
oz cream cheese, at room temperature
cups shredded Cheddar
scallions, white and light green parts only, thinly sliced
cup sour cream


Step 1

Preheat oven to 425ºF.

Step 2

Cook the bacon in a medium nonstick skillet over medium heat, stirring occasionally, until brown and crispy, 6 to 7 minutes. Transfer to a paper towel-lined plate. Reserve 2 tablespoons of the bacon drippings.

Step 3

Put the cauliflower florets in a 3-quart casserole dish. Toss with the reserved 2 tablespoons bacon drippings, 3/4 teaspoon salt and 1/2 teaspoon pepper. Roast until the florets are soft and begin to brown, about 30 minutes.

Step 4

Meanwhile, mix together the cream cheese and 1 cup of the Cheddar in a medium bowl until well combined. Dollop over the cauliflower, then sprinkle with the remaining 1 cup Cheddar and bake until the cauliflower is tender when poked with a knife and the Cheddar is melted and bubbly, 5 to 7 minutes more.

Step 5

Dollop the sour cream evenly over the casserole and sprinkle with the scallions and reserved bacon pieces.

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