This cheesy loaded cauliflower casserole is my go-to dish for weeknight dinners, potlucks, and even holidays — adults and kids alike love it! While I like to sneak this veggie into all kinds of cauliflower casserole recipes, like pizza casserole and cheeseburger casserole, this loaded cauliflower bake is my absolute favorite. It tastes like a loaded baked potato, but is also a lighter take on comfort food.
What Is Loaded Cauliflower Casserole?
Loaded cauliflower casserole recipes taste like a loaded baked potato complete with classic toppings like sour cream, cheddar cheese, bacon bits, and green onions. They just use cauliflower florets instead of potatoes! Just like cauliflower potato salad, it’s easy to swap the starch and keep all the classic taste. And even though this twice baked cauliflower casserole has heavier ingredients like bacon, cheese, and cream, it’s still healthier than one with potatoes. Don’t fear the baking twice, either — it’s just about half an hour for the whole thing!
Ingredients & Substitutions
This section explains how to choose the best ingredients for cheesy loaded cauliflower casserole, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
Cauliflower – I use fresh cauliflower, but frozen will also work. Cut into florets.Butter – Grass-fed butter tastes great in this recipe, but any unsalted kind will do. Melt before using. You can also swap in olive oil or avocado oil if you prefer.Sea Salt & Black Pepper – For seasoning cauliflower.Sour Cream – Full-fat versions tastes best, but lower fat sour cream (or even plain Greek yogurt) works as well. You could also use cream cheese instead, but melt it in the microwave first, and you may need a little more cream to thin out the sauce.Heavy Cream – Thins out the sauce and makes it rich. You can also use half and half instead. I don’t recommend other milks, such as almond milk or regular dairy milk, as the sauce will be too thin, but you can try it if you like.Garlic – Fresh minced garlic tastes the best here, but you can use jarred minced garlic to save time. If needed, you can substitute 1/2 teaspoon of garlic powder instead.Cheddar Cheese – Shredded sharp cheddar cheese adds classic loaded baked potato flavor. Shred fresh or use a pre-shredded variety.Bacon – I typically use leftover oven baked bacon, air fryer bacon, or even microwave bacon, but ready-made bacon bits are an easy time-saver. (Or simply cook about 6 slices of bacon in a skillet!)Green Onions – Add a pop of color and flavor. Fresh chives also work.
How To Make Cauliflower Casserole
This section shows how to make a cheesy cauliflower casserole, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
Recipe Variations
Trade the cheese – Use any semi-hard melting cheese instead of cheddar, such as Monterey Jack cheese or mozzarella.Add other meats – Shredded chicken, leftover turkey, ground beef, or sausage can add more satisfying protein to this dish and turn it into a meal. You’ll need to increase the sauce ingredients if you do this.Swap toppings – Besides bacon, top cauliflower casserole with diced ham, blue cheese crumbles, grated parmesan cheese, or a panko breadcrumb topping.
Storage Instructions
Store: Place cheesy loaded cauliflower in an airtight container in the refrigerator up to 3 days.Meal prep: Assemble, cover with plastic wrap, and store in the fridge up to 2 days ahead. Bake as directed, but it may take longer if you place in the oven directly from the fridge.Reheat: Warm leftover casserole in a 350 degree F oven or in the microwave. Freeze: Most cauliflower casseroles, including this one, can be frozen before or after baking. Wrap tightly and store in a freezer-safe container for up to 1 month. Thaw overnight in the fridge before heating, or bake from frozen at 325 degrees F, until hot.
More Cauliflower Casserole Recipes
Cauliflower works so well in casseroles! Here are a few more of my favorites. Although roasting on a sheet pan cooks cauliflower faster, the baking dish cooks the veggies in the same dish you’ll use for the casserole. I love this for saving on dishes! Share your recipe picture by tagging @wholesomeyum and hashtag it #wholesomeyum on Instagram, or in our Facebook support group, too – I’d love to see it!
