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Loaded Cauliflower Casserole Recipe

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This Loaded Cauliflower Casserole is a rich and creamy dish featuring tender roasted cauliflower, crispy bacon, melty cheese, and a savory sour cream mixture. It’s a perfect low-carb alternative to loaded baked potatoes and makes a great side or main dish!

Ingredients

Scale
  • 1 large head cauliflower, cut into florets (about 6 cups)
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon smoked paprika (optional, for depth)
  • 4 oz cream cheese, softened
  • ½ cup sour cream (or Greek yogurt for a lighter option)
  • 1 cup shredded cheddar cheese (divided)
  • ½ cup shredded mozzarella cheese
  • 4 slices bacon, cooked and crumbled
  • 2 green onions, sliced (for garnish)
  • 1 tablespoon chopped fresh parsley (optional)

Instructions

Step 1: Roast the Cauliflower

  1. Preheat oven to 400°F (200°C).
  2. Toss cauliflower florets with olive oil, salt, pepper, garlic powder, onion powder, and smoked paprika on a baking sheet.
  3. Roast for 20-25 minutes, until tender and slightly golden.

Step 2: Prepare the Creamy Mixture

  1. In a large bowl, mix cream cheese, sour cream, half of the cheddar cheese, and mozzarella cheese until smooth.
  2. Stir in the roasted cauliflower and mix to coat evenly.

Step 3: Assemble the Casserole

  1. Transfer the mixture to a greased 9×9-inch baking dish.
  2. Sprinkle the remaining cheddar cheese and crumbled bacon on top.

Step 4: Bake & Serve

  1. Bake uncovered for 15 minutes, until the cheese is melted and bubbly.
  2. Remove from oven and let cool for 5 minutes.
  3. Garnish with sliced green onions and fresh parsley before serving.

Notes

  • Make it extra creamy by adding ½ cup heavy cream or ranch dressing.
  • Swap cheddar for pepper jack or gouda for a different flavor.
  • Store leftovers in the fridge for up to 4 days or freeze for up to 2 months.

Find it online: https://ukfinda.com/loaded-cauliflower-casserole-recipe/