Of course! A Loaded Cauliflower Bake is the ultimate low-carb, keto-friendly comfort food. It’s like all the best parts of a loaded baked potato, but with cauliflower as the delicious, nutritious base.
Here are two fantastic versions: a Classic Cheesy Bake and a Fully Loaded Casserole with a meatier twist.
Version 1: Classic Cheesy Loaded Cauliflower Bake
This is the essential, go-to side dish that’s creamy, cheesy, and incredibly satisfying.
Yields: 4-6 servings as a side
Prep time: 15 minutes
Cook time: 30 minutes
Ingredients
· Cauliflower Base:
· 1 large head of cauliflower (about 2 lbs), cut into small florets
· 1 tbsp olive oil
· ½ tsp garlic powder
· ½ tsp onion powder
· Salt and black pepper to taste
· Creamy Cheese Sauce:
· 4 oz (½ block) cream cheese, softened
· ½ cup sour cream (or Greek yogurt)
· ¼ cup heavy cream or chicken broth
· 1 ½ cups shredded sharp cheddar cheese, divided
· ¼ cup chopped fresh chives or green onions
· Toppings:
· 6 slices bacon, cooked until crispy and crumbled
· ½ cup shredded cheddar cheese
· 2 tbsp chopped fresh chives or green onions
Instructions
- Prep & Cook Cauliflower: Preheat your oven to 375°F (190°C). Toss the cauliflower florets with olive oil, garlic powder, onion powder, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, or until tender and slightly golden at the edges. (Alternatively, you can steam or boil the cauliflower until tender, then drain VERY well.)
- Make the Sauce: While the cauliflower is roasting, in a large bowl, combine the softened cream cheese, sour cream, and heavy cream. Mix until smooth. Stir in 1 ½ cups of cheddar cheese and the ¼ cup of chives.
- Combine: Once the cauliflower is cooked, transfer it to the bowl with the cheese sauce. Add about two-thirds of the crumbled bacon. Gently stir until the cauliflower is evenly coated.
- Assemble & Bake: Pour the mixture into a greased 9×9 or similar-sized baking dish. Top with the remaining ½ cup of cheddar cheese and the rest of the bacon.
- Bake: Bake for 15-20 minutes, or until the cheese is melted, bubbly, and golden around the edges.
- Serve: Let it rest for 5 minutes before serving. Garnish with fresh chives or green onions.
Version 2: Fully Loaded Cauliflower Casserole (with Chicken)
This version turns the side dish into a hearty, protein-packed main course.
Yields: 4-6 servings as a main
Prep time: 20 minutes
Cook time: 35 minutes
Ingredients
· Base & Protein:
· 1 large head of cauliflower, cut into small florets
· 1 tbsp olive oil
· 1 lb boneless, skinless chicken breasts, cooked and shredded (rotisserie chicken works great!)
· ½ cup diced yellow onion
· Creamy Sauce:
· 4 oz cream cheese, softened
· ½ cup sour cream
· ½ cup mayonnaise
· 1 packet (1 oz) Ranch seasoning mix (or 2 tbsp homemade)
· 1 ½ cups shredded Colby Jack or Cheddar cheese, divided
· Toppings:
· 6 slices bacon, cooked and crumbled
· ½ cup shredded cheese
· 2 tbsp sliced green onions
· (Optional) 1 diced avocado for serving
Instructions
- Cook Cauliflower & Onion: Preheat oven to 375°F (190°C). Toss cauliflower florets and diced onion with olive oil, salt, and pepper. Roast for 20-25 minutes until tender.
- Make the Sauce: In a large bowl, whisk together the cream cheese, sour cream, mayonnaise, and Ranch seasoning until smooth. Stir in 1 ½ cups of shredded cheese.
- Combine Everything: To the sauce, add the roasted cauliflower & onions, shredded chicken, and most of the crumbled bacon. Mix well until everything is coated.
- Bake: Transfer the mixture to a greased 9×13-inch baking dish. Top with the remaining ½ cup of cheese and bacon.
- Bake: Bake for 15-20 minutes, until hot and bubbly.
- Broil (Optional): For an extra crispy top, switch the oven to broil for the last 1-2 minutes (watch closely!).
- Serve: Let it cool for 5-10 minutes to set. Top with green onions and diced avocado if desired.
Recipe Notes & Tips for Success
· The #1 Rule: DRY YOUR CAULIFLOWER! Whether you roast or steam it, getting rid of excess water is crucial. A soggy cauliflower will make a watery casserole. After cooking, pat it dry with paper towels or let it sit in the colander for a few minutes.
· Cheese Variations: Feel free to mix up the cheeses! Pepper Jack adds a nice kick, a bit of Gouda adds smokiness, and Parmesan adds a salty, nutty flavor.
· Make it Lighter: Use Greek yogurt instead of sour cream, and reduced-fat cream cheese and cheeses.
· Add More Veggies: Sautéed mushrooms, chopped spinach (thawed and squeezed dry), or diced bell peppers are great additions.
· Crispy Topping: For a crunchy texture, mix the bacon with a ¼ cup of pork panko or almond flour before sprinkling on top.
· Meal Prep: This reheats beautifully. Make it ahead, store it in the fridge, and bake it when you’re ready. You may need to add a few extra minutes to the baking time if it’s going in cold.
Enjoy your delicious, comforting, and guilt-free loaded bake