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Easy Recipes for Busy Families

Loaded Cauliflower Casserole

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Loaded Cauliflower Casserole

Loaded Cauliflower Casserole is unbelievably tasty and full of fantastic flavor! I love that is tastes like loaded potatoes, but without all the carbs! I was having dinner with my five-year-old daughter and she loved it too! She said that it was so delicious and asked me to make it again! I love cauliflower and when mixing it with some of my favorites, bacon, and cheese, it makes a wonderful combination! Loaded Cauliflower Casserole is a perfect side dish or lunch! I am excited that I have all the ingredients to make it again this week! We had a really busy weekend filled with a lot of baseball games and since I ate quite a few cheeseburgers and plates of french fries, I at least should get some veggies in this week. I will ignore the not-so-healthy bacon and cheese part since I will at least be getting a lot of protein, right?!?!

If you like this recipe, you’ll love our other easy casserole recipes!

 

Loaded Cauliflower Casserole

Loaded Cauliflower Casserole is unbelievably tasty, full of fantastic flavor, and tastes like loaded potatoes, but without all the carbs! Cauliflower, bacon, cheese, and green onions make a wonderful combination!
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Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Course: side or main
Servings: 8 servings
Calories: 379kcal
Author: Stacey

Ingredients

  • 2 lbs cauliflower florets
  • 8 oz sharp cheddar cheese shredded, divided
  • 8 oz Monterey Jack cheese shredded, divided
  • 8 oz block cream cheese softened
  • 4 tablespoons 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
  • Steam cauliflower florets until tender, about 5 minutes.
  • While cauliflower steams, cream together 6 oz of the shredded cheddar, 6 oz 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 to cheese mixture
  • Stir cauliflower and cheese mixture together
  • Taste for seasoning, and add as necessary
  • If you want a finer texture, give a few mashes with the potato masher
  • Pour into a 2-3 quart casserole 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
  • Enjoy

Nutrition

Calories: 379kcal | Carbohydrates: 10g | Protein: 23g | Fat: 27g | Saturated Fat: 15g | Cholesterol: 79mg | Sodium: 676mg | Potassium: 558mg | Fiber: 2g | Sugar: 4g | Vitamin A: 16.3% | Vitamin C: 70.7% | Calcium: 55.9% | Iron: 7.1%
Tried this recipe?Mention @aubrey_realhousemoms or tag #RHFood!

 

 

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Comments

  6. This is a wonderful dish!! I do wish the nutritional information was available for this recipe. I know it must be loaded with calories!

    Reply

    • 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 .

      Reply

      • 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 !!

        Reply

      • 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 !!

        Reply

    • So glad to hear about what you thought before I try it instead of all about how many carbs… lol

      Reply

  9. 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!

    Reply

  12. 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

    Reply

    • 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.

      Reply

  13. 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.

    Reply

  14. 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.

    Reply

  16. 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.

    Reply

      • 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

        Reply

        • 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!

          Reply

      • 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.

        Reply

    • 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.

      Reply

    • 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.

      Reply

  17. 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.

    Reply

    • 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!

      Reply

  22. OMG! Just tried this and it’s awesome! Only thing I added was an additional tbsp of heavy cream! It’s like dessert!

    Reply

  24. 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!

    Reply

  25. 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.

    Reply

  27. 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.

    Reply

  28. 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.

    Reply

  29. 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!!!

    Reply

  30. 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.

    Reply

  32. 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?

    Reply

  39. 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 ?

    Reply

  42. 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!

    Reply

  49. Could this be made with half and half and/or milk instead of the cream, in an effort to reduce calories a bit??

    Reply

  50. 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?

    Reply

    • 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!

      Reply

  52. 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!

    Reply

  55. 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.

    Reply

    • 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!

      Reply

  56. 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.

    Reply

  57. 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

    Reply

  58. 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.

    Reply

  59. 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!

    Reply

    • 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.

      Reply

      • 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

        Reply

    • 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.

      Reply

    • 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!

      Reply

    • 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.

      Reply

  66. 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.

    Reply

  69. 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!

    Reply

  70. 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?

    Reply

  72. 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…

    Reply

    • 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!

      Reply

  73. 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 🙂

    Reply

    • 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.

      Reply

  75. 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.

    Reply

    • 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!

      Reply

  76. “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?

    Reply

  77. 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?

    Reply

  78. 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!

    Reply

  79. 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….

    Reply

    • 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.

      Reply

  80. 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).

    Reply

  82. 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

    Reply

  85. 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.

    Reply

    • 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.

      Reply

  86. 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?

    Reply

  88. 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

    Reply

  90. 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!!

    Reply

  91. 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 🙂

    Reply

  93. 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.

    Reply

    • 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.

      Reply

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