If you’re craving the creamy, cheesy comfort of loaded mashed potatoes but want something lighter and low-carb, this Loaded Cauliflower Casserole will be your new go-to. It’s rich, savory, and satisfying, yet packed with fiber and nutrients from fresh cauliflower instead of starchy potatoes.
Whether you’re making it for a weeknight dinner, holiday side dish, or meal prep, this casserole is guaranteed to disappear fast. It’s a keto-friendly crowd-pleaser the whole family will enjoy.
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Loaded Cauliflower Casserole
Ingredients
Equipment
Method
- Step 1: Steam the Cauliflower
Bring a large pot of water to a boil and steam or boil cauliflower florets for 7–10 minutes until tender. Drain well and pat dry to remove moisture. - Step 2: Mash the Base
Place cauliflower in a large mixing bowl. Add cream cheese, sour cream, garlic powder, salt, and pepper. Mash with a potato masher or blend with an immersion blender until smooth and creamy. - Step 3: Add the Flavor
Mix in half the cheddar cheese and half the turkey bacon until evenly distributed. - Step 4: Assemble the Casserole
Transfer mixture to a greased baking dish. Top with remaining cheddar cheese and turkey bacon. - Step 5: Bake
Bake in a preheated oven at 375°F (190°C) for 20–25 minutes, or until cheese is melted and bubbly. - Step 6: Garnish & Serve
Top with sliced green onions before serving. Serve hot.
Notes
Why You’ll Love This Loaded Cauliflower Casserole
- Low-carb swap – All the flavor of loaded potatoes, none of the carb crash
- Keto-friendly – Packed with healthy fats and protein
- Prepare in advance – Put it together ahead of time and simply bake when you’re ready to serve.
- Perfect for gatherings – A side dish that everyone will love, even non-keto eaters
- Customizable – Easy to tweak with your favorite toppings
If you love this kind of veggie-forward comfort food, try our Cottage Cheese Flatbread or 2 Ingredient Onion Ring Chips.
Ingredients You’ll Need For mashed cauliflower bake
| Ingredient | Amount | Notes |
|---|---|---|
| Cauliflower | 1 large head | Cut into florets |
| Cream cheese | 4 oz | Softened for easier mixing |
| Sour cream | ½ cup | Adds tangy creaminess |
| Cheddar cheese | 1 cup shredded | Divided (half in casserole, half for topping) |
| Cooked turkey bacon | ½ cup chopped | For that loaded baked potato vibe |
| Green onions | 2–3 stalks | Sliced for garnish |
| Garlic powder | ½ tsp | Optional flavor boost |
| Salt & pepper | To taste | Season to preference |
How to Make Loaded Cauliflower Casserole
Step 1 – Steam the Cauliflower
Bring a large pot of water to a boil and steam or boil the cauliflower florets until tender (about 7–10 minutes). Drain well and pat dry with a clean towel to remove excess moisture.
Step 2 – Mash the Base
Place the cauliflower in a large mixing bowl. Add cream cheese, sour cream, garlic powder, salt, and pepper. Use a potato masher or immersion blender to mash until smooth and creamy.
Step 3 – Add the Flavor
Mix in half the cheddar cheese and half the cooked turkey bacon. Mix well to evenly distribute.
Step 4 – Assemble the Casserole
Transfer the mixture to a greased baking dish. Top with the rest of the cheddar cheese and turkey bacon.
Step 5 – Bake
Bake in a preheated oven at 375°F (190°C) for 20–25 minutes, or until the cheese is melted and bubbly.
Step 6 – Garnish & Serve
Top with sliced green onions before serving. Serve hot as a side dish or even a main for a light, satisfying meal.
Flavor Variations
- Broccoli-Cauliflower Blend – Use half broccoli for a colorful twist
- Spicy Kick – Add chopped jalapeños or a sprinkle of chili flakes
- Ranch Style – Mix in 1 tbsp of ranch seasoning for extra tang
- Extra Cheesy – Add mozzarella or pepper jack for a cheese lover’s dream
- Veggie Boost – Fold in sautéed mushrooms or spinach for extra nutrients
Nutrition Snapshot (Per Serving – Approximate)
| Nutrient | Amount |
|---|---|
| Calories | ~210 |
| Protein | ~10g |
| Fat | ~15g |
| Carbs | ~6g |
| Fiber | ~2g |
| Net Carbs | ~4g |
Nutritional values will vary slightly based on exact ingredients used.
Serving Suggestions
- With grilled chicken – For a complete, low-carb dinner
- As a holiday side dish – Pairs perfectly with turkey or roast beef
- With a fresh salad – Lighten it up with a crisp green side
- For meal prep – Stays delicious in the fridge for up to 4 days
- Topped with avocado – Adds creaminess and healthy fats
FAQs – keto cauliflower casserole
Can I make this ahead of time?
Yes! Assemble the casserole up to a day in advance, cover, and refrigerate. Bake when ready to serve.
Can I freeze it?
Yes, but the texture may change slightly. Freeze before baking for best results.
What cheese works best?
Sharp cheddar gives a bold flavor, but you can mix cheeses like mozzarella, Colby jack, or pepper jack.
Is this recipe gluten-free?
Absolutely! It contains no flour or gluten-containing ingredients.
How do I make it dairy-free?
Use dairy-free cream cheese, vegan sour cream, and plant-based shredded cheese.
Storage & Reheating Tips
| Storage Method | Duration | Notes |
|---|---|---|
| Refrigerator | 3–4 days | Store in airtight container |
| Freezer | Up to 2 months | Wrap tightly in foil or freezer-safe bag |
Reheating: Warm in the oven at 350°F for 15–20 minutes or microwave in 30-second bursts until heated through.
Conclusion
This Loaded Cauliflower Casserole is everything you love about a baked potato casserole—creamy, cheesy, and turkey bacon-loaded—without the heavy carbs. It’s an easy, make-ahead dish that works as both a side and a main, perfect for weeknights, holidays, or meal prepping.
Once you try it, you’ll want to make it a regular on your table. Even cauliflower skeptics will be asking for seconds.
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