Description
This Loaded Cauliflower Casserole delivers all the comfort of a classic loaded potato dish without the carbs. You get creamy cauliflower, savory bacon, and plenty of melted cheese. It is a fantastic low-carb favorite that tastes incredible.
Ingredients
Scale
- 1 medium head of cauliflower, chopped into florets
- 1 tablespoon olive oil
- 4 slices bacon, cooked and crumbled
- 1 cup heavy cream
- 1/2 cup chicken broth
- 4 ounces cream cheese, softened
- 1 cup shredded cheddar cheese, divided
- 1/4 cup sour cream
- 2 green onions, sliced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease an 8×8 inch baking dish.
- Steam or boil the cauliflower florets until they are tender, about 8-10 minutes. Drain them well.
- In a large bowl, combine the cooked cauliflower, olive oil, heavy cream, chicken broth, cream cheese, 1/2 cup of the cheddar cheese, and sour cream. Mix until the cream cheese is fully incorporated and the mixture is creamy.
- Stir in the salt, pepper, and half of the crumbled bacon.
- Spread the cauliflower mixture evenly into the prepared baking dish.
- Top the casserole with the remaining 1/2 cup of cheddar cheese and the rest of the bacon.
- Bake for 20-25 minutes, or until the cheese is bubbly and lightly golden brown.
- Remove from the oven and let it cool for a few minutes. Garnish with fresh green onions before serving.
Notes
- For extra flavor, roast the cauliflower instead of boiling or steaming. Toss with oil and roast until lightly browned before mixing.
- Use real bacon bits if you prefer not to cook bacon separately.
- You can add a dash of garlic powder or a pinch of smoked paprika for deeper flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 85mg