The original Loaded Cauliflower Casserole! This recipe combines all delicious flavors of a twice baked potato, but in a keto-friendly version. With tender cauliflower cooked in chicken stock, cheeses, garlic, crispy bacon, sour cream and fresh green onions, this is the ultimate low carb comfort food.
- Cauliflower: the tried and true classic keto potato substitution! The key to this recipe is using fresh cauliflower, cooked in chicken broth until it's fork tender. The fork should move right through the cauliflower when you pierce it. (More cauliflower recipes here.)
- Bacon: you can't have a Loaded Cauliflower Casserole without bacon! I get my favorite bacon here.
- Chicken stock: steaming the head of cauliflower in chicken stock and garlic makes it a lot more flavorful. I highly recommend this method.
Step by step instructions
How to make loaded cauliflower casserole
STEP 1: First, preheat the oven to 350°F. Add the chicken stock and garlic to a large pot. Add the head of cauliflower (whole) and steam the cauliflower, covered, over medium-high heat for about 15 minutes or until the cauliflower is fork tender and soft enough to mash.
STEP 2: Drain the chicken stock from pan and let the cauliflower sit in the hot pot for a few minutes to help dry out excess moisture. Mash the cauliflower with the cream cheese and sour cream.
STEP 3: Once well mashed, mix in half of the cheese, bacon, and green onions (save the other half for the top). Add add salt and pepper, to taste.
STEP 4: Transfer the mixture to a casserole dish, top with the remaining cheese and bacon and bake uncovered for 15 to 20 minutes. Garnish with the remaining green onions before serving.
Recipe tips and variations
- Storage: store this cauliflower casserole in an airtight container in the refrigerator for up to 3 days. You can also freeze leftovers for up to 3 months; I recommend portioning the leftovers out before freezing so it's easy to reheat single servings.
- Add more protein: Add a protein like shredded chicken or shrimp to take this from a keto side dish to a full meal deal. I like to use rotisserie chicken to make it a quick and easy weeknight meal. You could also add chorizo to this dish, for a casserole more similar to this Green Chile Chorizo and Chicken Mexican Casserole.
- Cooking tip: After steaming the cauliflower, I like to drain the liquid and put the cauliflower back in the hot pot for a few minutes. This helps draw out excess moisture and keep the casserole from turning to soup.
- Add more veggies: choose your favorites! I recommend mushrooms, broccoli, and/or bell peppers. You could also divide the casserole into different ramekins with different toppings so that everyone can enjoy their favorite flavor combinations.
- Change up the cheese: this Loaded Cauliflower Casserole is so easy to switch up with different cheeses. Some of my favorites are pepper jack, smoked mozzarella, and parmesan. You could also try bleu cheese with a drizzle of Buffalo sauce. I also love the flavor combination of Gruyere and diced ham, like in these Ham and Gruyere Cauliflower Waffles.
- Add more flavor: To mix things up I like to sometimes use ranch in place of sour cream, or ¼ cup ranch and ¼ cup sour cream. The ranch flavor really compliments the bacon and cheese! (Try one of my homemade ranch dressing recipes)
- Roasted cauliflower: another way to add more flavor is by roasting the cauliflower. I use this technique in my Loaded Mock Keto Potato Salad, and it gives the cauliflower a nice caramelization.
Frequently asked questions
Yep! I recommend baking your casserole, then storing it in pre-portioned containers so you can reheat individual servings easily.
I don't recommend using riced cauliflower in this recipe as it has a complete differently texture and the goal here is to mimic mashed potatoes.
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**Recipe originally posted July 6th 2011 - Recipe updated 5/5/21**