Think of this loaded cauliflower casserole as a giant potato baked and melted together with all the must-have toppings. That’s right… Cheesy, creamy, bacony, and green onion-y. A side dish you’ll choose to eat as the main event. And it’s low in carbs!
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You Say Potato, I Say Cauliflower.
As someone who’s watched their carb intake for years, I’ve learned some things: Almond flour isn’t as “fluffy” as wheat. Shirataki noodles aren’t always a good sub. Allulose has a better mouth feel and texture than erythritol. And cauliflower can do some incredible things, like replacing potatoes.
Its flavor is subtle, giving your sauce room to shine. Its texture is oddly starchy, despite the fact that it’s low in carbs. It’s mashable, it’s rice-able, and it’s pasta-able.
So it should come as no surprise, that when tasked to bring twice-baked potatoes to Thanksgiving, I converted the classic into this fully loaded cauliflower casserole. And, it was a hit. SERIOUSLY. I’m not just saying that because this is my recipe. The cheese sauce, oh my. The bacon crumbles, yes, please. The crisp n’ fresh onions, bam!
So next time you’re looking to show the world what cauliflower can do, or if you’re just looking for a healthier substitute, try this loaded cauliflower casserole! I can’t wait to hear what you think 🍲❤️ – Linds x
Loaded Cauliflower Casserole Video Tutorial
Important Ingredient Notes
This cheesy cauliflower casserole recipe comes together with a few simple ingredients. Check out what you’ll need and some potential swaps below:
- Cauliflower – the first step is to soften the florets, but not too much – we don’t want mushy cauliflower here. We also want to ring out excess liquid so the sauce doesn’t get watered down. Lastly, for the best veggie to sauce ratio, be sure to weigh your cauliflower florets.
- Xanthan gum – helps to thicken our sauce.
- Heavy cream + milk – I use a combo of plain almond milk and heavy cream. If making this loaded cauliflower casserole keto isn’t your goal, you can use cow’s milk instead of the 2.
- Tabasco – doesn’t add heat, rather it rounds out the flavor of the sauce. If you want heat, add more.
- Cream cheese
- Cheddar cheese
- Salt + pepper
- Green onions
- Parmesan – Adds a bit of “crunch” to the top of the casserole. Feel free to skip, or use more cheddar instead.
Keep this cauliflower casserole in the fridge in an airtight container. Reheat in the oven or microwave when ready to eat.
Make this casserole your way! Here are some ideas for you:
- Add protein – I like to shred rotisserie chicken and add it in for a loaded cauliflower casserole with chicken that works as a main.
- Add other keto vegetables, because everything is better in cheese sauce. Just saute first.
- Add some spice to the loaded cauliflower keto sauce with diced jalapenos, cayenne pepper, or extra tabasco. Check out my keto queso for inspo.
More Casserole Recipes
- Keto Chicken Casserole
- Zucchini Enchiladas
- Keto Breakfast Casserole
- Keto Taco Casserole
- Keto Squash Casserole
Loaded Cauliflower CasserolePrint Recipe Pin Recipe
- 24 Ounces Cauliflower florets (about 2 small heads of cauliflower)
- 2 Tablespoons Unsalted Butter
- 3 cloves Garlic minced
- 1/4 Teaspoon Xanthan Gum
- 1/3 Cup Heavy Cream
- 1 1/2 Cup Keto Milk I use unsweetened/plain almond milk to save carbs
- 1/2 Teaspoon Tabasco
- 4 Ounces Cream Cheese softened
- 2 Cups Sharp Cheddar Cheese divided
- 2 Teaspoons Kosher Salt
- 1/2 Teaspoon Black Pepper freshly ground
- 6 Slices Bacon cooked and crumbled
- 1/4 Cup Sliced Green Onions
- 1/4 cup parmesan grated
- Preheat oven to 350 F.
- Prep cauliflower. Bring a large pot of water to boil. Once boiling, add cauliflower florets (24 ounces) and soften for 3-6 minutes -- you'll know they're done once they're fork-tender. Drain water, and wrap drained cauliflower in clean kitchen towels while we prep the rest. Once cool enough to handle, give the cauliflower a gentle squeeze to release as much liquid as possible, without mushing the cauliflower.
- Make the sauce. Heat a medium oven-safe pan over medium heat. Add butter (2 tablespoons) once melted add minced garlic (3 cloves) and cook until fragrant (about 2 minutes). Add the xanthan gum (1/4 teaspoon) and whisk until it dissolves into the butter. Add heavy cream (1/3 cup), almond milk (1 1/2 cup), cream cheese (4 ounces), tabasco (1/2 teaspoon ), salt (2 teaspoons), and pepper (1/2 teaspoon), and bring to a simmer. Whisk until cream cheese completely dissolves. Remove from heat, and add 1 cup of cheddar cheese. Stir until cheese completely dissolves. Taste and adjust seasoning to your liking.
- Combine. Add the cauliflower back to the pot with cheese sauce, along with 1/2 of the bacon and green onions. Stir to coat the cauliflower. Sprinkle the remaining 1 cup of cheddar cheese, parmesan (1/4 cup), and remaining bacon on top.
- Bake in the preheated oven for 15-20 minutes, until the cheese on top has melted. Sprinkle with the remaining green onions, and enjoy!