Description
This Loaded Cauliflower Casserole is a comforting and creamy dish featuring roasted cauliflower smothered in a rich cheese sauce, topped with crispy bacon, green onions, and melted cheddar. Perfect as a hearty side or a satisfying low-carb main, this casserole combines savory flavors and a velvety texture for an irresistible meal.
Ingredients
Scale
Cauliflower
- 2 large heads cauliflower (about 3 pounds), cut into bite-sized florets
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
Cheese Sauce
- 4 tablespoons butter
- 4 tablespoons all-purpose flour (or almond flour for keto)
- 2 cups heavy cream
- 1½ cups sharp cheddar cheese, shredded
- ½ cup cream cheese, softened
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper to taste
Toppings and Garnishes
- 8 strips bacon, cooked and crumbled
- ½ cup green onions, chopped
- ½ cup sour cream
- ¼ cup fresh chives, minced
- Extra shredded cheese for sprinkling
Instructions
- Prepare the Cauliflower: Preheat your oven to 425°F and line a large baking sheet with parchment paper. Toss the cauliflower florets with olive oil, salt, and pepper until evenly coated. Spread them in a single layer on the prepared baking sheet. Roast for 20-25 minutes until tender and lightly golden around the edges to develop flavor.
- Make the Cheese Sauce: While the cauliflower roasts, melt butter in a large saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes to remove the raw flour taste. Gradually add the heavy cream while whisking constantly to prevent lumps. Continue cooking for 5-7 minutes until the mixture thickens enough to coat the back of a spoon.
- Add the Cheese: Remove the sauce from heat and stir in the cream cheese until smooth. Add the shredded cheddar cheese, garlic powder, and onion powder, whisking until the cheese melts completely. Adjust seasoning with salt and pepper to taste. If the sauce is too thick, thin with a splash of cream.
- Assemble the Casserole: Transfer the roasted cauliflower to a greased 9×13-inch baking dish. Pour the cheese sauce over the cauliflower and gently stir to coat every floret. Sprinkle half the crumbled bacon and green onions evenly over the top, then add a final layer of shredded cheese.
- Final Baking: Reduce oven temperature to 375°F. Bake the assembled casserole for 15-20 minutes until bubbly and golden on top. Let it rest for 5 minutes before serving to allow the sauce to set and make serving easier.
Notes
- You can substitute almond flour for all-purpose flour to make this recipe keto-friendly.
- Bacon can be substituted with turkey bacon or omitted for a vegetarian version.
- Use sharp cheddar for best flavor impact, but feel free to try other cheeses like Monterey Jack or Gruyere.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.
- For added freshness, sprinkle the casserole with extra chopped fresh chives before serving.
