Description

There’s something magical about transforming humble cauliflower into the star of your dinner table. This loaded cauliflower casserole captures all the indulgent flavors of a loaded baked potato while keeping things wonderfully low-carb. Imagine tender cauliflower florets swimming in a rich, creamy cheese sauce, topped with crispy bacon bits and fresh chives

Ingredients

Scale

For the Base

2 large heads cauliflower (about 3 pounds), cut into bite-sized florets
2 tablespoons olive oil
1 teaspoon salt
½ teaspoon black pepper

For the 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

For the Toppings

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

Substitution Notes: Swap heavy cream for half-and-half if you prefer lighter options, or use coconut cream for dairy-free versions. Nutritional yeast can replace cheese for vegan adaptations, though the flavor profile will change significantly.

Instructions

1. 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 at the edges. The slight caramelization adds depth to the overall flavor.

2. 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 eliminate the raw flour taste. Gradually add the heavy cream, whisking constantly to prevent lumps. Continue cooking until the mixture thickens enough to coat the back of a spoon, about 5-7 minutes.

3. Add the Cheese

Remove the sauce from heat and stir in the cream cheese until smooth. Add the shredded cheddar, garlic powder, and onion powder, whisking until the cheese melts completely. Season with salt and pepper to taste. The sauce should be rich and velvety – if it seems too thick, thin with a splash of cream.

4. Assemble the Casserole

Transfer the roasted cauliflower to a greased 9×13-inch baking dish. Pour the cheese sauce over the cauliflower, gently stirring to ensure every floret is coated. Sprinkle half the crumbled bacon and green onions over the top, then add a final layer of shredded cheese.

5. Final Baking

Reduce oven temperature to 375°F and bake the assembled casserole for 15-20 minutes until bubbly and golden on top. Let it rest for 5 minutes before serving – this allows the sauce to set slightly and makes serving much easier.

Nutrition

Calories: 285
Fat: 24g
Carbohydrates: 8g
Fiber: 3g
Protein: 12g