Cheesy and packed with yummy bacon, Loaded Cauliflower Casserole is so delicious it won’t even seem like a low-carb dish!
Growing up I wouldn’t touch cauliflower if my life depended on it. Now as an adult, I’m finding myself making it ALL the time! Whether it’s in a cauliflower pizza crust, cauliflower rice, or this amazing cauliflower casserole.
Cauliflower is a real MVP when it comes to cutting back on carbs and serving as a substitute in your favorite recipes! This loaded cauliflower bake is keto-friendly but packed with flavor – a true family favorite recipe!
LOADED CAULIFLOWER CASSEROLE
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I am a HUGE potato fan. If I could get away with serving potatoes in some form as a side dish every single night, I probably would. However, it’s simply not a smart choice – mentally or physically.
So, I often find myself searching for “cheat” recipes that incorporate healthier choices into my favorite potato-based dishes. You know like swapping spaghetti squash instead of pasta or zucchini “zoodle” noodles. All those sneaky ways to cut back on carbs but not sacrifice flavor.
A while back I was having a dinner party with a few girlfriends and we had an amazing loaded baked potato bar. I’m talking ALL the fixings – bacon, crispy fried onions, sour cream – you name it, we had it. It was so delicious and so much fun. But man, oh, man, it was carbo-loading at it’s finest.
I was recently thinking back to that night and got a very real craving for a loaded baked potato. But, as we’re heading into the food-heavy holidays, I’m trying to cut back on my carb intake. So, instead of baked potatoes, I decided to make this tasty loaded cauliflower casserole to go with my family’s dinner.
I kid you not, my boys (husband included) were licking the casserole dish clean. They could not get enough of the stuff. This keto cauliflower casserole was one of the biggest hits of the year in our house.
Is it the healthiest thing I’ve ever made? No. It still has copious amounts of cheese and delicious bacon. But, thanks to skipping those potatoes, cauliflower casserole is low on carbs and HIGH on flavor!
Whether you’re looking to cut back on some carbs in preparation for the upcoming holidays, or you’re just looking for a way to use up some extra cauliflower you have lying around, try out this loaded cauliflower bake. You won’t be disappointed!
Cauliflower Casserole Ingredients
- Cauliflower florets – you can use pre-cut or get whole heads of cauliflower and breakfast them down yourself
- Sharp cheddar cheese
- Monterey Jack cheese
- Cream cheese
- Heavy cream
- Green onions
- Bacon
- Garlic
- Salt & pepper
Like I said before, I did not claim that this was a HEALTHY dish. That’s hard to do that when the recipe involves lots of gooey, melted cheese, cream cheese, bacon, and heavy cream, right? But, cauliflower is such a powerhouse veggie that it cancels all of that out in my mind! By munching on loaded cauliflower you’re stocking up on so many nutrients like fiber, Vitamin C, and antioxidants.
How Do You Make Cauliflower Casserole
You’ll want to give yourself about 35-40 minutes from prep work to finished product for this delicious cauliflower casserole. Not too shabby for a dish that my kids actually beg for!
- Start by preheating your oven to 350 degrees F.
- While the oven is preheating, steam the cauliflower florets until fork tender (about 5 minutes). I recommend using a steaming basket (my favorite is linked below!) in a small saucepan. You can also steam your cauliflower in the microwave.
- While the cauliflower steams, cream together 6 oz of the shredded cheddar, 6 oz of the Monterey Jack, cream cheese, and heavy cream with a stand mixer or hand mixer in a large bowl.
- Next, stir in the sliced green onions, chopped bacon, and garlic to your shredded cheese mixture. Set this amazingness aside (no one will judge you if you take a taste test at this point….).
- Now, back to the cauliflower – drain any liquid from the steamed cauliflower and add it to your cheese mixture.
- Time to mix! Stir the cauliflower and cheese mixture together, making sure to get all that cauliflower coated in delicious bacon and cheese.
- Now, grab yourself a fork and taste-test for seasoning. Add seasoning as necessary. I typically find that the bacon and cheese give plenty of saltiness but to each his or her own!
- At this point in the prep, you have a decision to make. If you like a chunkier casserole, let it be! If you want a finer texture, give your cauliflower mixture a few mashes with a potato masher.
- Next, pour it all into a 2 to 3-quart casserole baking dish and sprinkle on the remaining cheese. Don’t worry about making it a super thick layer of cheese – it’ll all melt together. Plus there’s already tons of cheese inside the casserole!
- Cover the dish with foil and bake for 25 minutes. After 25 minutes, remove the foil and continue to bake until cheese is brown and bubbly. (And making your mouth water so much that you can’t bear to let it cook any longer!) It will take about 30 minutes total to bake.
- Last, but certainly not least, enjoy!
What to Serve with Cauliflower Casserole?
I love this dish so much that I could totally eat it as a main dish all on its own. However, it works perfectly as a side dish, too!
Whenever I serve it, I think of the main dishes that I would typically serve mashed or baked potatoes with.
Instead of the carb-loaded potatoes, I make a loaded cauliflower casserole and we’re good to go! Here are a few of my favorite meals to pair cauliflower casserole with:
- Crock Pot Pork Chops – comfort food to the MAX. These pork chops are tender and delicious!
- Salisbury Steak – quick and easy, and a family favorite recipe.
- Classic Meatloaf – one of those “if it’s not broke, don’t fix it” kind of recipes. Simple, classic, and pairs perfectly with a cheesy cauliflower casserole!
Can I Freeze Cauliflower Casserole?
My boys will rarely leave leftovers of loaded cauliflower casserole. They love it so much! BUT, if you do find yourself with extras, go ahead and freeze it!
I’ve also made double batches before simply so I could have some to freeze to pull out in a pinch. Here are a few tips and tricks for freezing:
- Make sure your casserole is completely cooled before freezing. Put it into a freezer-safe bag and seal tightly (push out any extra air).
- You can re-heat the cauliflower casserole straight from frozen in the microwave. Or you can let it thaw and pop it in the oven. Then the casserole 20-25 minutes to crisp it back up to its original cheesy splendor!
Looking for some more delicious side dish inspiration?
- Cheesy Roasted Cauliflower
- Simple Broccoli Casserole
- BBQ Cauliflower Bites
- Loaded Mashed Potato Casserole
- Yellow Squash Casserole
- more SIDE DISH recipes…
Tools used to make this Loaded Cauliflower Casserole recipe
Steaming basket: this handy dandy device makes steaming veggies SO easy!
Hand mixer: I don’t always feel like breaking out my stand mixer, so this works wonderfully!
Casserole Dish: This simple and elegant serving dish goes from oven to table! It’s a staple at our dinner table and I know it will be at your table too!
*This post originally posted on 11/11/2013.
Ingredients
- 2 pounds cauliflower florets
- 8 ounces sharp cheddar cheese shredded, divided
- 8 ounces Monterey Jack cheese shredded, divided
- 8 ounces cream cheese softened
- 1/4 cup heavy cream
- 1 1/2 cups green onions sliced (2 bunches)
- 6 slices bacon cooked and crumbled
- 1 clove garlic grated
- Salt & pepper to taste
Instructions
- Preheat oven to 350 degrees F.
- Steam cauliflower florets in a large pot filled with 1-inch of water until tender, about 5 minutes.
- While cauliflower steams, cream together 3/4 of the cheddar cheese, 3/4 of the Monterey Jack, cream cheese, and heavy cream. Stir in sliced green onions, chopped bacon, and garlic. Set aside.
- Drain any liquid from steamed cauliflower and add the cauliflower to the cheese mixture. Stir cauliflower and cheese mixture together until completely combined.
- Taste for seasoning, and add salt and pepper as necessary.
- Pour cauliflower into a 2-quart casserole dish and sprinkle on remaining cheddar and Monterey Jack cheese.
- Cover dish with foil and bake for 25 minutes. Remove foil and continue to bake until cheese is brown and bubbly.
- Remove from oven and serve warm.
Video
Notes
Nutrition
Betsy says
sounds very good, can’t wait to make it
Wendy Davis says
How many carbs?
Renie says
13 net carbs
Jen says
It shows eight above. The only way to know for sure is to weigh and scan ingredients into tracker app and see, but the above #s look pretty spot on. How did you get 13?
Jim says
8 net carbs. The recipe says 10 carbs, but you subtract the dietary fiber from the total carbs, to get the net carbs.
Erin says
8 net carbs (total carbs – fiber)/per serving
RB says
Still, a great mac & cheese sub for those of us who have to limit carbs.
RB says
Should be very very few actually.
doreen eaton says
I try your chicken tacos casserole… i made it for a babyshower and it was a hit… they loved it.. the recipe was easy to make… thank you….
Kerrie @ Family Food and Travel says
Stop by Wonderful Food Wednesday this week, we are featuring your fabulous recipe 🙂
Lesia Fuqua Streckfuss says
Simply WONDERFUL!!!
Kathi says
Love!
Aubrey says
Thanks Kathi!
Gloria says
This is a wonderful dish!! I do wish the nutritional information was available for this recipe. I know it must be loaded with calories!
Patsy says
Look at the loaded baked potato casserole recipe made with cauliflower. It is the same recipe. I think about 332 calories and 15 carb grams .
Pipi says
10 carbs, but when you subtract the 2 fiber, you’ve only got 8 carbs. This is a great recipe for diabetics ( I am ) so you can eat a good healthy amount of it.
I just purchased the items needed, and will be making it today or tomorrow. Will go great with a Hamburg, hotdog, or just on its own. Delicious !! ?? Don’t forget to subtract your amount of fiber from carbs…..for diabetics.
This is a great “stuffed potato, WITHOUT the potato. ( use less cheese to lower the fat content. ENJOY !!
Sarah says
It’s available, and it’s not good news. I would NEVER!!!
Pipi says
10 carbs, but when you subtract the 2 fiber, you’ve only got 8 carbs. This is a great recipe for diabetics ( I am ) so you can eat a good healthy amount of it.
I just purchased the items needed, and will be making it today or tomorrow. Will go great with a Hamburg, hotdog, or just on its own. Delicious !! ?? Don’t forget to subtract your amount of fiber from carbs…..for diabetics.
This is a great “stuffed potato, WITHOUT the potato. ( use less cheese to lower the fat content.) ENJOY !!
Pam Nortje says
If you go to https://realhousemoms.com/loaded-cauliflower-casserole/ it will help as it gives the full recipe- 8 servings-379 calories and all the nutritional facts. Carbs are 10, I think you must take off the 2 dietary fibre leaving you with net carbs of 8- so not bad, I hope his helps
Barbara Satterly says
it looks yummy, but low carb….maybe, but all that fat is NOT GOOD….Cholesterol City!
Jacklynn Marley says
I would like to know serving size for those calories???
Aubrey Cota says
Typically 1 cup.
Lynn says
Thank you I was looking for the servings ❣️
I make it with 7 oz of cheese and it is still delicious ?
Lynn
Kathy says
Sure wish I knew what the Nutritional info on this casserole is for low-carb dieting.
Aubrey Cota says
You could calculate the nutritional info using a website called calorieking.com. It’s free.
Mary Beth says
I put it through My Fitness Pal’s recipe upload and it estimated 5 servings at 625 calories per serving.
Aubrey says
This is totally NOT low cal! She was looking to make a low carb alternative to her favorite loaded potato casserole.
Lisa B. says
o.O
Guess I won’t be making this after all……
Holly says
I think it’s funny when people ask if a recipe can be froZen, esp one This DELICIOUS!! Mine never made it Close to the freezer. My hubby and I killed it in 2,5 days.
Marie says
This is absolutely Amazing!!!!
jolyn says
So glad to hear about what you thought before I try it instead of all about how many carbs… lol
Debbye says
This looks great! I am making this for dinner this weekend, and thinking of adding some kale or collard greens. Has anyone tried adding greens to this?
Thank you!
Debbye says
Tried this with turkey bacon, extra cream, and lots of kale. Yum – our new favorite!
Aubrey says
That sounds amazing!
Jennie says
Is that Kale instead of cauliflower?
Debbye says
I add kale, or collard greens, or spinach, in addition to the other ingredients. I also use regular milk and notice no difference. Still a favorite! I am making it tonight with collard greens, turkey bacon, and going to experiment by adding some steamed broccoli too. : )
Mindy says
I wonder if soy milk or rice milk would work. We are not milk drinkers and it would go to waste.
Laura Hickman says
These look fabulous. I will have to try them. Thanks for the post. I love low carb recipes.
Aubrey Cota says
Thanks Laura!
Ifer Smith says
Tried this recipe this evening. It is wonderful. I believe it has become our new favorite recipe for cauliflower.
Melony says
hi could you please to reply to my email. I’m from Australia and not sure if we have this cheese brand shredded Monterey Jack cheese, what can I use instead?
Kind regards
Melony
Julie E says
Monterrey Jack cheese is a mild white cheese that melts well. Any similar cheese would work like Munster (first choice for replacement), mozzarella, or even Swiss if your don’t mind a little tang.
Tom Waters says
To get the nutritional information on any recipe merely enter the nutritional info for each ingredient on a spreadsheet (ex. excel). Add each column and divide by 6 (servings). You will then have the individual serving info for calories, fat, carbs, sodium, etc.
Tom Waters says
To get the nutritional information on any recipe I merely enter each ingredient’s nutritional information on a spreadsheet (ex. excel), total and divide by 6 (servings). It takes some time but it will be accurate and you will have it forever.
Pam Barber says
This sounds yummy and simple to make. Alot, less calories. Thanks!!!
Jason says
Made this exactly as the recipe showed, it was terrible. The cheese is grainy and bitter by the time you’re done cooking it, the only good thing in the whole recipe is the steamed cauliflower. I often wonder whether people even taste these recipes before they post them online. I took two bites and threw the whole batch away.
Julie K says
We make every recipe that goes up on our website. If it hasn’t been made and family tested by our writing team, we don’t share it with you.
Kim says
She probably made it wrong or she just wasn’t going to like it to begin with. I have made several of these recipes and loved them there was only one I didn’t care for but tell family did it was just something I didn’t really care for made another way and not the way u had it either. But if she would read all the like comments maybe she would realize it might just be her or how she made it
Ginny says
Kim refers to “she” several times. I think the name Jason is for a man. We sometimes forget that men can be good cooks, too!
Linda says
I made it and it was WONDERFUL! Enjoyed by 6 people who are foodies and all raved about it! Not sure what she is talking about. Cheese was grainy…? What? Guess she either can not follow a recipe or is just a negative person.
Moab Hale says
Did you shred your own cheese or buy the packaged stuff? If you used packaged, it’s the additives. If you grated, I have no idea. We found this delicious.
James says
Huh… Just made this for Easter dinner w/ in-laws and was asked for recipe three times!
I limit the garlic as my spouse is sensitive, but otherwise I’ve done this dish several times.
lisa says
don’t understand how anyone could not like this recipe. We loved it!!
Jake says
I made this recipe last Thanksgiving as a way of tricking my bacon & cheese loving family into eating veggies. It was amazing. Not a bite left. I’ll make a double batch this year. Thanks for the recipe! The only difference i made was the bacon, i used thick cut, and doubled it (as i said its a bacon loving family).
To Melony in Australia. Monterey Jack is a melty white cheese milder than cheddar. In Mexican-American cooking its very common. If you cant find, try some mozzarella with cheddar or just all cheddar. It’ll still be delicious.
michelle says
Just made this tonight and it is delicious! Definitely will make again. Going to take for Thanksgiving!
Kim Thornberry says
What is the net carb count per serving?
DK Penguin says
I just looked into it myself and for 6 servings, it’s 5.4 net carbs each. For 8 it’s 4.1, I haven’t made it yet, so I’m not sure how much it will make. Hope this helps!
Ben Elmore says
Excellent!!!! Could not have been better!
Kaytie says
How many servings does this make?
Julie @Real Housemoms says
about 6-8 servings
Breaze Humphries says
OMG! Just tried this and it’s awesome! Only thing I added was an additional tbsp of heavy cream! It’s like dessert!
Bonnie Gregurich says
Would love to try this!
Halie says
Fell in love with this recipe the first time I saw it in my newsfeed. The entire family loves this dish and it’s perfect for the low carb diet I’m on. I added a little bit of brocolli to mine and it was delicious. If you’re in a hurry grab the steamers bags of veggies rather than steaming them yourself as this will save you a lot of time. This menu item just became a favorite in my household and we’ll be having it quite often!
Susan Levings says
I only used half the recommended cheeses and I still found it very cheesy. . .to the point of just tasting cheese and bacon. Even the scallions got lost. Will reduce the cheese even more when I make it again because the ingredients are very good.
Kristen says
This. Is. Amazing.
I made this for a family function and everyone asked for the recipe! Not one bite left! Yum!
Darlene B. says
OMG!!! I followed your recipe exactly as you have it, and it is delicious! I could not wait for it to come out the oven so I could taste it and make my comment. I’m having the loaded cauliflower casserole as a side dish with my dinner tonight. If my husband was not a meat connoisseur, I would not cook anything else. Thank you for sharing this delicious recipe.
Amanda W. says
Made a half recipe of this today. It was really good. I put a little less cheese than called for and it was still very cheesy. Will cut back more next time. Flavor was very nice.
Mike says
Great dish!
I’m on Atkins and this will become a staple! I can imagine adding chicken. I did add diced jalapeño for a kick! Oh my!!!
Gloria says
I just made this cauliflower casserole it came out good. I’m eating a lot more Cauliflower and broccoli meals. I’m Enjoying them all.
Eli says
Has anyone tried freezing and reheating?
/
Meg says
This was awesome. My hubby and 9 year old both devoured it!! Will def make again. Thank you.
Melinda Hess says
does this reheat well? I am single and like to cook on weekends and take leftover in to work after reducing to around a 4 serving size. Anyone?
Kerrie says
This is incredible. Was fighting over leftovers. Will absolutly make again!
Marquetta says
Can I use cauliflower rice
Carol Brown says
no…it is the crunch of the cauliflower that makes it good… I am diabetic and I can eat it…
Lynn says
I use cauliflower rice works great!
Jodi says
I would like the nutritional information if anyone has it for the recipe and serving size
Julie @Real Housemoms says
Hi Jodi! I just added the nutrition card from Yummly to this post so you can see what they say the nutritional information is. Hope this helps!
Dee says
Hello, is the nutrition information above based on each serving or total?
Julie @Real Housemoms says
Per serving. 🙂
Cindy says
Anybody know if this dish freezes well?
Jill says
My family and I LOVE this recipe. I add more bacon than recipe calls for, but it is a definite KEEPER.
Amber says
I love this dish and so does most of my family!!! I usually don’t do a lot of freezer meals, but do you think this would freeze ok?
Wondering if it’d be ok to make a day or 2 ahead of time. Thanks ?
Sara says
This was fantastic! Family all loved it!
Ginnie Barbagallo says
Can milk be substituted for heavy cream?
Julie @Real Housemoms says
Hi Ginnie! You could substitute milk. The dish won’t be as rich in taste and mouthfeel though. 🙂
Laura Laney says
I am a very picky eater and do not eat many vegetables, this was only my 2nd time to eat cauliflower and I am 49 years old. I thought this was absolutely delicious! I used about a pound of cauliflower and added about a pound of broccoli also. I mashed mine after boiling and then did the rest of the recipe as is, except I only did half the onions. I will most definitely fix this again. We all loved it!
Julie @Real Housemoms says
So glad you enjoyed this dish Laura! Love the changes you made too. I’ll have to try it!
Elizabeth Mark says
I add a pound of diced chicken and it was delicious.
Aubrey Cota says
Added protein! Sounds good.
Carolyn says
830 calories per serving!!! No thank you!!!
Aubrey Cota says
Feel free to substitute some of the ingredients for some lower calorie versions, it will be just as yummy!
Cornelia Wheeler says
This is the best dish ever, I’ll make it again.
Aubrey Cota says
Thank you Cornelia!
Sandra smith says
Can this be frozen?
Joel Embry says
How many servings is it? Also, not that low carb.
Aubrey Cota says
6-8 servings.
Mary Duclos says
Is that nutritional info for the whole casserol? What is one serving?
KL Hickman says
Could this be made with half and half and/or milk instead of the cream, in an effort to reduce calories a bit??
Julie @Real Housemoms says
Hi KL. You could with whole milk or half-n-half, but the consistency will be a little different.
Minn says
Hi
I would like to make this. I’m vegetarian and was wondering what can I use instead of the bacon? I have vegetarian sausages that I can slice up and add in. Would that work out? Would mushrooms work?
Aubrey Cota says
Feel free to customize this to your dietary needs, you can leave the bacon out completely, however, most grocery stores now offer some awesome vegan options. Adding mushrooms would give it a nice texture as well!
Irene says
How can this be 19 g of carbs? don’t see anything for that much
Aubrey Cota says
It has been updated.
Molly says
This is My favorite loaded cauliflower casserole. Since finding this recipe two weeks ago I’ve made it five times. My family loves it. Easy directions. Would highly recommend it. Yum!
Aubrey Cota says
That’s amazing, thanks so much Molly!
Molly says
Since finding this recipe two weeks ago I’ve made it five times the family loves it I highly recommend it
Aubrey Cota says
Wow that’s so great to hear! Thank you Molly.
Linda pearson says
This is delicious. Definately will make this again. It was a hit at our Thanksgiving dinner.
Aubrey Cota says
Awesome!!
Kaily says
The calories are WAY OFF. if this serves 8, calories are only 425 aservig. This should be updated, as I’m sure it will turn a lot of people off the way it is right now.
Julie Kotzbach says
Good call Kaily! We’ve changed to a more accurate nutritional info system (instead of using someone’s calculations) and this has been updated. Thank you for the reminder!
Karen Waide says
This was absolutely delicious. I made it for our Christmas Dinner (on Christmas Eve) and everyone loved it. Definitely a “keeper” recipe, and one I plan to make from now on for Christmas.
Aubrey Cota says
I love new traditions like those!
Sonia says
I made this casserole yesterday for Christmas Eve. Since I read the comments and I was also a little worried about the calories, I made some simple changes to it and I’m sure it did not compromise the results. I had two small cauliflower heads and I used Neufchatel instead of cream cheese. I used regular cheddar and monterrey jack (which were what I had on hands), but I cut half of the cheeses and I used 4 slices of bacon, cooked in the microwave and frozen, so it would crumble. It was a good holiday dish, rich and cheesy enough but probably with less calories… just my two cents
Aubrey Cota says
So glad you could customize it!
Pat knott says
This is great recipe i also used thicker bacon and more of it. You also need to season as desired. My family loved it so did my son in law who is a new diabetic and on low carb. When i make it i always have to make 2 so he can have one.
Aubrey Cota says
More bacon more better right! 🙂
Roni says
I’d like to add chicken. Would you recommend I definitely cook it first or do you think I could I get away with putting it in raw and baking it longer? Thanks!
Aubrey Cota says
My suggestion would be to at least sear the chicken first, that can either be done in a skillet or an electric grill. This will put a nice flavor on the chicken as well as making it look a bit more appetizing.
carol Brown says
The chicken needs to be fully cooked before baking the casserole…..that short cooking time will not cook the chicken…..making it now…..in the oven…..can’t wait
Julie Thomas says
Used Pepper Jack cheese for a little kick. Everyone loved it.
Aubrey Cota says
Ooh great idea!
Chelsea says
What does cream together mean ?
Aubrey Cota says
Mix all the cheeses together until they are nice and creamy, usually done best with an electric mixer but you can certainly just use a mixing spoon as well. The cream cheese will help this process along. Keep in mind you will still be a little bit chunky.
Sharon says
How much is a serving??? And not sure why I need to leave my email to comment?
Aubrey Cota says
Typically about a 1/2 cup. Leaving us an email ensures you will receive a response as well as helping to eliminate bot generated comments. Thanks for taking the time to share with us!
Samantha says
Im making this right now! i hope its as good as it smells!
Aubrey Cota says
I know it will be!
Angie carvajal says
Look good will try
Tanya Snyder says
Is the nutrition facts for the entire dish or a single serving. It doesn’t specify.
Aubrey Cota says
It’s done by per serving. This is pretty much a dish all in it’s own, you could certainly add some baked or shredded chicken to offer a little more protein and round it out to a little more of a complete meal if you’d like.
Jaqi says
I made this for supper tonight along with a lemon garlic chicken breast. My husband and I loved it. He loved it so much that he suggested that I make it for the upcoming family reunion.
Aubrey Cota says
Nice!! Thanks so much for sharing!!
vimal says
very good work …
yummy recipes
Erana says
This has too much sodium. How do you eliminate the salt
Aubrey Cota says
You could certainly use less cheese and substitute the regular bacon for turkey bacon.
T says
If someone takes the time and energy to share a recipe its disrespectful to complain. No one said this was low calorie. If you made it and didnt like it then dont make it again. Its not neccessary to constantly be negative. There are millions of recipes available. Say thank you and find one that fits your tastes or caloric needs. Thank you for this recipe it looks delish! I look forward to trying it!
Aubrey Cota says
Thank you.
Crystol says
Has anyone tried making this recipe without steaming the Cauliflower first? Cauliflower cooks quickly and I would think that after steaming it until soft, then baking it for 30 min it would be mushy?
LINDA says
I love this recipe, I added 1 and 1/2 lbs of shredded chicken and red pepper flakes .. so yummy
Aubrey Cota says
Oh I love a little spice, great idea!
Glenn says
My question is, why wouldn’t you take the mixer to it again after you put the cauliflower in? Isn’t that the idea, to make it like mashed potatoes? Just curious why you would leave it in big pieces and not blend it in…
Aubrey Cota says
Because it’s a casserole not a mash it’s nice to have more texture. If you prefer more of the “mashed” texture you are welcome to take that extra step. That’s what makes these recipes so great, we offer the tried and true option but you are always welcome to make it your own!
Toni-Jo Mitchell says
This looks awesome! I don’t like cream cheese so I think I’ll substitute sour cream. I’ll let you all know how it turns out 🙂
Aubrey Cota says
Perfect substitution! Yes, please keep us in the loop. Thank you.
Kathy says
What is the serving size????
Aubrey Cota says
Depends on if you plan on using it as a side dish (typically 1/2 to 3/4 cup) or entree (1 to 1 1/2 cups). The nutrition facts are generally based on a 1 cup serving.
Rebecca Bryant says
Quick question. I notice the ingredients say 8 ounces of each kind of cheese. However, in the directions, it reads 6 ounces of each. Which one is it? I tried it with the 8 ounces and that seemed like a lot of cheese.
Aubrey Cota says
8 ounces is the total needed for the entire dish. 6 ounces are for the mixture and the additional 2 ounces of each is what is sprinkled on top as referred in to in the instructions. Hope that helps!
Denise says
“Drain any liquid from steamed cauliflower and add to cheese mixture”
I am going with adding the cauliflower to the cheese mixture, not the drained liquid, right?
Aubrey Cota says
Correct. Cauliflower not liquid.
Sue says
My husband will not eat cream cheese (nor Neufchatel or sour cream, as others have suggested ) as they upset his stomach. I want to try this. What else could I use in it’s place?
Aubrey Cota says
You could certainly try the dairy free or lactose free options, otherwise cashew milk any soy based milk.
Babs Rygaard says
This dish is amazing! Made it several times and my hubby and I love it. I added some leftover grilled chicken to it and it will be our main course for dinner tonite. Low carb is so rewarding with a dish like this. Thanks soooo much for the recipe!
Aubrey Cota says
Thanks so much!
Linda says
This was delicious! I only used 2 slices of bacon and 1/2 the green onions. It was still too many onions for my taste, but it was awesome!!! Loved it! How much is a serving. A 1/2 a cup ect….
Aubrey Cota says
1/2 cup would be if using it as a side. 1 cup would be if you are using it as your main entree, you could then add your favorite protein to round it out.
Rhonda says
This is a great Keto-friendly recipe. Will be making it next week as a side dish for hubby and I. He’s diabetic, so low carb is for him. I’m trying to lose weight, and the fat content is perfect, with the low carbs and protein levels (70% healthy fats/15% protein/15% carbs).
Aubrey Cota says
Thank you Rhonda!
t walter says
can this be frozen?
Aubrey Cota says
Sure!
Ellen says
Recipe and reviews sound great. Can the creator of this recipe please clarify how much cheese to add. It states 8 oz Each of the 2 different grated cheeses and another 8oz of the cream cheese. But one review said that seemed like too much cheese and someone responded to them that it was 8 oz Total cheese. Please advise how much of each of the 3 cheeses
Aubrey Cota says
Please refer to instruction #3. 6 ounces of each goes into the mixture, the rest just goes on top.
Cheryl says
Does anyone know if this freezes well? Thanks, cheryl
Carolyn Rees says
can this be prepped and frozen
Aubrey Cota says
Sure!
David Edge says
Can you suggest a way to reduce potassium? Dialysis patients, have to strictly control potassium intake. Potato dishes are forbidden, mostly, so something that replaces them would be welcome.
Aubrey Cota says
Cauliflower is already pretty low in potassium. You would have to have a smaller portion size to help reduce even more, otherwise I would consult a nutritionist or your doctor to help with further suggestion.
Kari says
Curious if anyone has done this in a crockpot? Would I cook entire thing in crockpot or can i put together and bake day before and reheat the next day in crockpot?
Ilene says
What is the serving size on this recipe?
Momma8 says
I put the ingredients in myfitnesspal calculator and got 3.5 net carbs when I only used 1 cup of green onions.
Total casserole has:
65 g. carbs
241 g. fat,
145 g. protein
14 g. fiber
Elizabeth Barrow says
LOVE this recipe, have had it twice so far and will be making it MANY more times.
Aubrey Cota says
Yay!! Thank you so much.
Anne says
So being on Weight watchers I needed substitutions. So… I substituted Low Fat mozzarella and Low Fat Colby jack. I used Low Fat Cream cheese. Light Sour cream for the heavy cream. and Turkey Bacon for the Bacon. I can’t eat enough of this. Very tasty!!
Aubrey Cota says
Nice! So glad you were able to customize it to fit your lifestyle.
Sharon Woodard says
Just made this for Labor Day with BBQ ribs, my family who are carb eaters and do not like cauliflower loved it. I just thought it was ok but that’s because I don’t like potatoes. It tasted so much like loaded baked potato but cheesier!! Great recipe and I will definitely make again. Thanks 🙂
Aubrey Cota says
Awesome, thank you!
Andi says
What’s the serving size?
Judy Fielding says
I did not care for recipe, will not make again. Some of the instructions were not clear such as how much water to add from draining cauliflower would be better if actual measurement. I think this was the issue with mine as sauce not very liquidy.
Aubrey @Real Housemoms says
I’m sorry for any confusion. You are not adding the water you are draining that away. You are adding the cauliflower. The texture of this dish is similar to the inside of a baked potato that has been topped with cheese and sour cream and so on.
Melissa connell says
I see the calorie thing, but how much is a serving?
Aubrey Cota says
This dish typically provides enough for 8 servings, that generally translates for 3/4 cup as a serving. Unless you choose to use this as your main entre by adding chicken then you can do up to 1 cup.
M says
Ugh!!! There are those of us that want to cook and freeze because it’s just 1 or 2 of us. It’s just me, so to cook pretty much any casserole is out if the question unless I can freeze. Please add whether or not your recipes can be frozen in small portions after cooking/baking. Thanks.
Aubrey Cota says
Guess what?! Our recipes have the coolest feature, you can adjust the serving size on the recipe card section and it will automatically adjust the portions need! The servings size spot on the recipe card is hyperlinked, when you click on it you can slide to the left or the right, it will go from 1 serving up to whatever you’d like it for. This feature may help with not having so many leftovers to worry whether or not they freeze well.