Description
This Loaded Cauliflower Casserole is a rich, cheesy, low-carb dish packed with flavor. A perfect keto-friendly comfort food recipe!
Ingredients
Scale
Main Ingredients:
- 1 large head of cauliflower, cut into florets
- 1 cup sour cream
- ½ cup heavy cream
- 1 ½ cups shredded cheddar cheese
- ½ cup grated Parmesan cheese
- 4 slices bacon, cooked and crumbled
- 2 green onions, sliced
- 2 cloves garlic, minced
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons butter
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
Optional Add-Ins:
- ½ teaspoon red pepper flakes (for heat)
- ¼ cup crumbled feta or goat cheese
- ½ cup cooked ground beef or chicken
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh parsley (for garnish)
Instructions
- Preheat & Prep Cauliflower: Preheat oven to 375°F (190°C). Boil cauliflower florets for 5-7 minutes until tender but firm. Drain well and pat dry.
- Make Cheese Sauce: Melt butter in a saucepan over low heat. Add garlic and sauté until fragrant. Stir in heavy cream, sour cream, cheddar, and Parmesan until smooth. Add smoked paprika, salt, pepper, onion powder, and garlic powder.
- Assemble Casserole: In a bowl, mix cooked cauliflower with cheese sauce. Transfer to a greased 9×13-inch baking dish.
- Top & Bake: Sprinkle with remaining cheddar cheese, crumbled bacon, and half the green onions. Bake for 20-25 minutes until bubbly.
- Serve: Garnish with remaining green onions and optional parsley. Let cool for 5 minutes before serving.
Notes
- void Soggy Cauliflower: Drain and pat dry cauliflower to prevent excess moisture.
- Use Freshly Shredded Cheese: It melts better and enhances creaminess.
- Customize the Texture: Mash some of the cauliflower for a thicker consistency.
- Make Ahead Friendly: Prep and store in the fridge before baking.
- Experiment with Additions: Try buffalo sauce, jalapeños, or different cheeses for variety
- Prep Time: 15 minutes
- Cook Time: 25minutes