Baked cheesy cauliflower loaded with crispy bacon, cheddar, sour cream, and green onions. This easy cauliflower casserole is ready in about 30 minutes!

Loaded Cauliflower Casserole

If you love the cheesy, bacon-loaded goodness of a baked potato, you’re going to want to try this baked cheesy cauliflower casserole! It’s packed with sharp cheddar cheese, crispy bacon, sour cream, and green onions for all that savory loaded-potato flavor without the potatoes. This easy cauliflower casserole comes together in about 30 minutes and makes a delicious side dish for weeknight dinners, Sunday supper, or your holiday table.

Why You’ll Love This Baked Cheesy Cauliflower

• Loaded baked potato flavor: Crispy bacon, sharp cheddar, sour cream, and green onions bring all the familiar flavors of a loaded baked potato to this cheesy cauliflower casserole.
• Easy everyday ingredients: You don’t need a complicated cheese sauce or specialty ingredients to make this comforting side dish.
• Simple preparation: Steam the cauliflower, mix it with the creamy filling, add the cheese and bacon topping, and bake until hot and bubbly.
• Perfect for dinner or holidays: This loaded cauliflower casserole pairs beautifully with roasted chicken, pork chops, grilled steak, and holiday meals.

Ingredients You’ll Need

• Cauliflower: Fresh cauliflower florets are the base of this casserole. You’ll need about 6 cups.
• Bacon: Cook until crispy, then chop. Reserve some for the topping.
• Sharp cheddar cheese: Adds bold, cheesy flavor throughout the casserole and across the top.
• Sour cream: Adds the tangy, creamy flavor you’d expect from a loaded baked potato.
• Mayonnaise: Helps create the rich, creamy coating for the cauliflower.
• Green onions: Add a mild onion flavor and a fresh finish.
• Seasonings: Garlic powder, onion powder, smoked paprika, and salt bring everything together.

How to Make Baked Cheesy Cauliflower Casserole

1. Preheat the oven. Heat the oven to 425°F and butter a 9-by-13-inch baking dish.
2. Cook the bacon. Bake the bacon on a prepared baking sheet for 15 minutes, or until crispy. Transfer to a paper towel-lined plate and chop once cool enough to handle.

1. Steam the cauliflower. Place the cauliflower florets in a steamer basket over a pot containing 1–2 inches of water. Bring the water to a boil, cover, and steam for about 2–3 minutes, until the cauliflower just begins to soften. Drain thoroughly.

1. Mix the filling. In a large bowl, combine the mayonnaise, sour cream, garlic powder, onion powder, smoked paprika, salt, most of the bacon, most of the green onions, the cauliflower, and 1 cup of shredded cheddar cheese.

1. Assemble the casserole. Transfer the mixture to the prepared baking dish. Sprinkle the remaining cheddar cheese over the top, followed by the reserved bacon and green onions.

1. Bake. Bake for 15 minutes, until the cheese is melted and the casserole is hot and bubbly. Let it rest for about 5 minutes before serving.

Tips for the Best Cheesy Cauliflower Casserole

• Drain the cauliflower well. Excess moisture is the biggest culprit behind a watery cauliflower casserole. Let the florets drain thoroughly before mixing them with the creamy ingredients.
• Don’t overcook the cauliflower. Steam it just until it begins to soften. It will continue cooking in the oven, so starting with firmer florets helps prevent a mushy texture.
• Shred your own cheese. Freshly shredded cheddar generally melts more smoothly than pre-shredded cheese.
• Save some bacon for the topping. Mixing bacon into the filling spreads the flavor throughout, while the topping adds a little extra texture.
• Let the casserole rest. Give it about 5 minutes after baking so the creamy filling can settle before serving.

Frequently Asked Questions

• How do I keep cauliflower casserole from getting watery? Drain the cauliflower thoroughly after steaming and let excess moisture evaporate before mixing it with the sour cream, mayonnaise, and cheese. Avoid overcooking the cauliflower before baking, since soft florets can release more water and make the casserole mushy. Starting with fresh cauliflower and draining it well is the easiest way to get the best texture.
• Can I use frozen cauliflower for cauliflower casserole? Yes, but frozen cauliflower tends to release more moisture than fresh. Thaw it completely, drain it well, and blot away excess water before adding it to the filling. Avoid overcooking it during the initial heating.
• Should I boil, steam, or roast cauliflower before making casserole? For this recipe, steaming is quick and convenient. Steam the florets just until they begin to soften, then drain them thoroughly before assembling the casserole. Roasting is another option if you want a more caramelized flavor, but it changes the preparation and may require adjustments to the cooking time.
• What cheese is best for baked cheesy cauliflower? Sharp cheddar is my choice for its bold flavor and classic loaded-potato taste. You can replace some of it with Monterey Jack or Colby Jack for a milder, extra-melty finish. Parmesan can add a savory note, too.
• Can I make cauliflower casserole ahead of time? Yes. For the best texture, cook the bacon and prepare the cauliflower ahead of time, then store them separately in the refrigerator. Assemble the casserole shortly before baking. You can also assemble it in advance and refrigerate it covered, but allow extra baking time if it goes into the oven cold.
• How do I store leftover cauliflower casserole? Allow leftovers to cool, then transfer them to an airtight container and refrigerate promptly. For best quality, eat within 3–4 days and reheat until thoroughly hot.
• Can I freeze cheesy cauliflower casserole? You can, but the cauliflower may soften further after thawing, and the creamy filling may separate slightly. For the best texture, this casserole is better enjoyed fresh or refrigerated for a few days.
• What should I serve with loaded cauliflower casserole? This cheesy cauliflower side dish pairs well with roasted chicken, pork chops, grilled steak, meatloaf, or baked ham. It’s also a great addition to a holiday dinner when you want a rich, savory vegetable side.

What to Serve with Cauliflower Casserole

This cheesy cauliflower casserole is a natural fit for a comforting homemade dinner. Serve it alongside chicken meatloaf, juicy pork chops, or baked chicken for a meal that feels like Sunday supper any night of the week.

If you’re planning a bigger spread, pair it with cheesy potatoes for the cheese lovers at the table, or serve it with keto broccoli casserole for another easy vegetable side.

Make This Loaded Cauliflower Casserole

Whether you’re looking for a new low-carb side dish or just want a cheesy, bacon-filled vegetable that everyone will happily dig into, this loaded cauliflower casserole belongs on your dinner table. It’s creamy, savory, and full of those familiar loaded-baked-potato flavors.

Give it a try, and let me know how it turned out in the comments. Did you stick with sharp cheddar and bacon, or put your own spin on it? I always love hearing what you’re cooking in your kitchen!

Enjoy!

Loaded Cauliflower Casserole

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Loaded Cauliflower Casserole has all of the flavors of your favorite loaded baked potato casserole without all of the carbs.  Made with fresh cauliflower florets, sharp cheddar cheese, crispy bacon and green onions, this Loaded Cauliflower Casserole is the perfect keto low-carb side dish.

Heather

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Serving Size 6

Ingredients

• 6 cups fresh cauliflower florets .. approximately 2-3 heads
• 6 strips crispy cooked bacon .. chopped
• 4 green onions .. diced
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 2 cups block sharp shredded cheese .. shredded
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• 1 teaspoon salt

Instructions

• To make this Loaded Cauliflower Casserole, start by pre-heating your oven to 425 degrees and buttering a 9x13 baking dish and setting it aside. 
• To cook your bacon, spray a baking sheet with non stick spray and lay your bacon out flat on the pan. Bake for 15-20 minutes or until crispy before removing the bacon to a paper towel lined plate while you prepare the remainder of your recipe. 
• Next, add your cauliflower florets to a large strainer over a pot filled with 1-2 inches of water, bring to a boil and then cover, steaming broccoli for 2-3 minutes. When done, remove from heat and set aside. 
• In a large bowl, combine mayonnaise, sour cream, spices, most of the bacon and green onions along with the cauliflower and half of the cheddar cheese. Mix well and then transfer your cauliflower mixture to the buttered casserole dish. Sprinkle on the remaining cheese, bacon and green onions and bake for 15-20 minutes. Remove from oven, let sit for 5 minutes before serving.   

Notes

Disclaimer: If you are on a KETO or Low Carb diet, always make sure to double check your own information with the Carb Manager app or My Fitness Pal based on the brands and weights you use. I am not responsible for the calculations but do try to provide as much information as possible for readers to make informed decisions.

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Nutrition

Serving: 6g | Calories: 368.2kcal | Carbohydrates: 8.8g | Protein: 13.9g | Fat: 31.6g | Saturated Fat: 13.7g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 4.7g | Cholesterol: 57.1mg | Sodium: 836.9mg | Potassium: 409.8mg | Fiber: 2.9g | Sugar: 5.9g | Vitamin A: 800IU | Vitamin C: 67mg | Calcium: 327mg | Iron: 1mg

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Update Notes: This post was originally published in May of 2019 but was republished with an updated recipe, new photos, step by step instructions and tips in October of 2026.