By Becky Hardin
Published Jun 1, 2022
This loaded cauliflower bake recipe is super cheesy, creamy, and delicious, just how I like it! Like a loaded baked potato , it’s filled with cheese, bacon, chives, and sour cream. I make this keto-friendly, cheesy cauliflower casserole any time I need an easy side dish that everyone will love!
As much as I love veggies, sometimes they just need to be a little more fun. Baking fresh cauliflower in a creamy cheese sauce with loads of bacon is the way to do it! This low-carb side dish basically has it all, and it’s so easy to make. I’ve found it really goes well with anything, from chicken to pork to beef.
Ingredients for Loaded Cauliflower Casserole
- Cauliflower: Cut up a head of cauliflower, or use pre-cut bags of cauliflower to save time.
- Flour: All-purpose flour thickens the cheese sauce.
- Milk: Use 2% or whole milk.
- Butter: Use unsalted butter.
- Cream Cheese: Makes the cheese sauce extra creamy.
- Shredded Cheese: Use 3 cups total of your favorite cheeses; like cheddar, Colby jack, Monterey jack, or pepper jack.
- Bacon: Use pre-cooked and diced bacon pieces.
- Sour Cream: Add dollops of sour cream; or use a plain Greek yogurt for the same tangy, creamy effect.
- Garlic: Minced garlic adds a kick of flavor to the cheese sauce.
- Chives: This is the perfect garnish for the baked cauliflower. Or use green onions.
Tips for Success
- Microwave the Cauliflower: Instead of steaming the cauliflower on the stove, you can use the microwave. Place the cauliflower in a microwave safe bowl and add ¼ cup water. Cover with a plate and cook for 5 minutes. Drain out all of the water and pat dry.
- Frozen Cauliflower: You can use frozen cauliflower florets instead of fresh cauliflower. Steam or microwave according to package instructions, and chop up into smaller pieces if needed. Then follow the rest of the directions as listed.
- Cheese Sauce: When making the cheese sauce, don’t overcook it. Turn off the burner after the cream cheese has melted, before adding the shredded cheese. Use immediately for best results.
How to Store and Reheat
Store loaded cauliflower in an airtight container in the refrigerator for up to 7 days. Reheat in the oven to serve. I don’t recommend freezing this casserole as milk products and cheese sauces can separate when frozen and thawed.
You can prep this cauliflower casserole the day before baking. Steam the cauliflower and make the cheese sauce, then fully assemble the casserole, cover and refrigerate. You will need to increase the baking time slightly.
Serving Suggestions
Since this cheesy cauliflower is loaded up with classic baked potato toppings, I find it makes the ideal veggie side dish for filet mignon . But really this recipe goes well with just about everything, including juicy burgers or my cast iron pork chops .
Ingredients1x2x3x
- ▢ 1 head of cauliflower about 6 cups, cut into bite-sized pieces
- ▢ 2 tablespoons unsalted butter ¼ stick
- ▢ 1 tablespoon minced garlic
- ▢ 3 tablespoons all-purpose flour
- ▢ 2 cups whole milk
- ▢ 4 ounces cream cheese ½ block
- ▢ ½ teaspoon kosher salt
- ▢ ½ teaspoon ground black pepper
- ▢ 1½ cups shredded cheddar cheese divided
- ▢ 1½ cups shredded Monterey jack cheese divided
- ▢ 5 slices bacon cooked and diced
- ▢ ⅔ cup sour cream
- ▢ 1 tablespoon diced chives
Video
Instructions
- Preheat the oven to 425°F and spray a 9×13-inch casserole dish with nonstick cooking spray.
- Prepare the cauliflower. In a large saucepan, add 1 ½-2 inches of water over medium-high heat. Once hot, place the chopped cauliflower into a steamer basket and add it to the pan. Cover with a lid and cook the cauliflower for 5 minutes. Lift the steamer from the pan and drain well. Set aside. 1 head of cauliflower
- In a separate saucepan, make a roux. Melt the butter, add the garlic, and cook for 1 minute. Whisk in the flour to make a paste, followed by the milk. Cook until it begins to thicken. 2 tablespoons unsalted butter, 1 tablespoon minced garlic, 3 tablespoons all-purpose flour, 2 cups whole milk
- To the roux, add the cream cheese, stirring to combine as it melts. Turn off the stove. Stir in the salt and pepper and add 1 cup each of cheddar and Monterey jack cheese. Stir until the cheese melts. 4 ounces cream cheese, 1½ cups shredded cheddar cheese, ½ teaspoon kosher salt, ½ teaspoon ground black pepper, 1½ cups shredded Monterey jack cheese
- Place the steamed cauliflower in the prepared casserole dish and pour the cheese sauce over the cauliflower.
- Add dollops of sour cream over the cauliflower. ⅔ cup sour cream
- Sprinkle the top of the casserole with the cooked bacon and remaining cheese. 5 slices bacon
- Place in the oven and bake until bubbly and lightly browned, about 10-15 minutes.
- Remove and garnish with chives. Serve immediately. 1 tablespoon diced chives
Equipment
- 9×13 Baking Pan
Becky’s Tips
- Make It A Main: Add chicken to this loaded cauliflower bake to add more protein to this meal.
- Vegetarian: It’s easy to make this a vegetarian-friendly recipe. Just skip the bacon and you’re good to go!
- Spicy: Add diced chiles and use pepper jack cheese for a spicier cauliflower casserole.
- Add Broccoli: The more veggies the better! Try adding half the cauliflower, and the same amount of broccoli.
- Add Potatoes: If you’re not worried about carbs, add in some potatoes for a heartier dish. Boil potatoes, chop into bite-sized cubes, and add into the casserole dish before baking.
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Loaded Baked Cauliflower Step by Step
Prep: Preheat the oven to 425°F and spray a 9×13-inch casserole dish with nonstick cooking spray. Cut 1 head of cauliflower into bite-sized pieces.
Cook the Cauliflower: In a large saucepan, add 1 ½-2 inches of water over medium-high heat. Once hot, place the chopped cauliflower into a steamer basket and add it to the pan. Cover with a lid and cook the cauliflower for 5 minutes. Lift the steamer from the pan and drain well. Set it aside.
Melt the Butter In a separate saucepan, melt 2 tablespoons of unsalted butter. Then add 1 tablespoon of minced garlic and cook for 1 minute.
Make a Roux: Whisk in 3 tablespoons of all-purpose flour to make a paste, followed by 2 cups of whole milk. Continue cooking until it begins to thicken.
Make the Cheese Sauce: To the roux, add 4 ounces of cream cheese, stirring to combine as it melts. Turn off the stove, then stir in ½ teaspoon of kosher salt and ½ teaspoon of ground black pepper; and add 1 cup each of shredded cheddar and shredded Monterey jack cheeses. Stir until the cheese fully melts.
Add the Cauliflower: Place the steamed cauliflower pieces to the prepared casserole dish, and pour the cheese sauce on top.
Add Sour Cream: Next, add dollops of sour cream (about ⅔ cup sour cream total) over the cauliflower.
Bake: Sprinkle the top of the casserole with 5 slices of cooked and diced bacon, and remaining cheese (about ½ cup of each kind). Place the loaded cauliflower in the oven, and bake until bubbly and lightly browned, about 10-15 minutes. Remove and garnish with 1 tablespoon of diced chives. Serve immediately.
More Veggie Side Dishes We Love!
Roasted Vegetables
Twice Baked Potatoes Recipe
Garlic Mashed Cauliflower
Baked Tomatoes with Cheese
Loaded Cauliflower Bake Recipe
Equipment
- 9x13 Baking Pan
Ingredients
- 1 head of cauliflower about 6 cups, cut into bite-sized pieces
- 2 tablespoons unsalted butter ¼ stick
- 1 tablespoon minced garlic
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 4 ounces cream cheese ½ block
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1½ cups shredded cheddar cheese divided
- 1½ cups shredded Monterey jack cheese divided
- 5 slices bacon cooked and diced
- ⅔ cup sour cream
- 1 tablespoon diced chives
Instructions
- Preheat the oven to 425°F and spray a 9x13-inch casserole dish with nonstick cooking spray.
- Prepare the cauliflower. In a large saucepan, add 1 ½-2 inches of water over medium-high heat. Once hot, place the chopped cauliflower into a steamer basket and add it to the pan. Cover with a lid and cook the cauliflower for 5 minutes. Lift the steamer from the pan and drain well. Set aside. 1 head of cauliflower
- In a separate saucepan, make a roux. Melt the butter, add the garlic, and cook for 1 minute. Whisk in the flour to make a paste, followed by the milk. Cook until it begins to thicken. 2 tablespoons unsalted butter, 1 tablespoon minced garlic, 3 tablespoons all-purpose flour, 2 cups whole milk
- To the roux, add the cream cheese, stirring to combine as it melts. Turn off the stove. Stir in the salt and pepper and add 1 cup each of cheddar and Monterey jack cheese. Stir until the cheese melts. 4 ounces cream cheese, 1½ cups shredded cheddar cheese, ½ teaspoon kosher salt, ½ teaspoon ground black pepper, 1½ cups shredded Monterey jack cheese
- Place the steamed cauliflower in the prepared casserole dish and pour the cheese sauce over the cauliflower.
- Add dollops of sour cream over the cauliflower. ⅔ cup sour cream
- Sprinkle the top of the casserole with the cooked bacon and remaining cheese. 5 slices bacon
- Place in the oven and bake until bubbly and lightly browned, about 10-15 minutes.
- Remove and garnish with chives. Serve immediately. 1 tablespoon diced chives
Video
Notes
- Make It A Main: Add chicken to this loaded cauliflower bake to add more protein to this meal.
- Vegetarian: It’s easy to make this a vegetarian-friendly recipe. Just skip the bacon and you’re good to go!
- Spicy: Add diced chiles and use pepper jack cheese for a spicier cauliflower casserole.
- Add Broccoli: The more veggies the better! Try adding half the cauliflower, and the same amount of broccoli.
- Add Potatoes: If you’re not worried about carbs, add in some potatoes for a heartier dish. Boil potatoes, chop into bite-sized cubes, and add into the casserole dish before baking.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
