A loaded baked potato was one of my favorite things to eat before I went low-carb. I created this Loaded Cauliflower Bake recipe to give me the same flavors and satisfaction without the carbs. The keto loaded cauliflower bake is simple, delicious, and easy to make. It's so good that my family requests the recipe at least once a week. Read on to see what it takes to create the beautiful loaded cauliflower casserole flavors!
This recipe is: Low Carb, Keto and Gluten Free
Table of Contents
6 Reasons to Love This Recipe
My family adores this baked cauliflower recipe for solid reasons like:
- It is as flavorful as a loaded baked potato.
- It’s a comfort food cauliflower casserole.
- It has loads of bacon and cheese.
- A versatile side dish or main course.
- It’s low-carb and nobody will ever notice!
- It pairs perfectly with roasted and grilled meats.
Is Loaded Cauliflower Bake Low-Carb?
Yes, a traditional loaded cauliflower bake mimics the flavors of the classic loaded potato bake but swaps the starch with cauliflower, making it low-carb and suitable for low-carb diets.
This recipe has a mere 5 g net carbs per serving. I carefully picked the ingredients to ensure the recipe's carb load is within the limits of low-carb diets without compromising the flavor.
Loaded Cauliflower Bake Ingredients List
The loaded cauliflower bake recipe requires the following ingredients:
- 4 slices bacon, cooked and crumbled
- 2 cloves of garlic, minced
- 1 large head of cauliflower, cut into florets
- 1 cup shredded cheddar cheese, divided into ¾ cup and ¼ cup
- ½ cup sour cream
- ¼ cup heavy cream
- ¼ cup grated Parmesan cheese
- ¼ cup finely chopped chives or green onions
- 2-3 tablespoons melted butter
- salt and black pepper to taste
Note: Do not use frozen cauliflower florets. They have too much water content and will turn this into a cauliflower soup rather than a casserole.
Ingredients Substitutes
Replace the ingredients you are missing with these top-quality substitutions:
- Cauliflower: Although I have never tried it, I think swapping the fresh cauliflower with broccoli would work.
- Melted butter: Use ghee or clarified butter.
- Sour cream: Use crème fraîche or full-fat Greek yogurt.
- Heavy cream: Add cream cheese for more creaminess.
- Shredded cheddar: Shredded Monterey Jack or Colby cheese will work great.
- Grated parmesan: Swap it for Pecorino Romano or Asiago cheese.
- Bacon: Use speck, pancetta, or my homemade bacon bits.
Additional Ingredients
Use any of these optional ingredients to heighten the flavors of this cauliflower baked recipe:
- Spices: Add ½ teaspoon of ground yellow mustard powder for depth of flavor, ¼ teaspoon of cayenne pepper for a kick of heat, and the same amount of smoked paprika for a smoky undertone.
- Fresh herbs: The delicious cauliflower dish will sing if you add some extra freshly chopped herbs on top. Apply liberally.
- Veggies: Seed and dice 2-3 jalapeño peppers and add them to the cauliflower mixture before baking for a nice twist. You can also add 2-3 tablespoons of chopped sun-dried tomatoes packed in oil.
- Crunchy topping: Looking to add some crunch to your cauliflower casserole? Use some of my gluten-free breadcrumbs and sprinkle about ½ cup on top of the cheese before baking.
Note: The additional ingredients are not part of the recipe and therefore not accounted for in the nutritional information below.
Cooking Tools
You need the following tools to make this recipe for baked cauliflower:
How To Make Loaded Cauliflower Bake: Complete Cooking Guide
Cooking Method
- Baking
Preparation Steps
- Gather the tools and ingredients.
- Preheat your oven to 400°F (200°C).
- Line a baking sheet with parchment paper.
- Wash and cut the cauliflower head into florets.
- Chop the chives and mince the garlic.
- Grate the cheese and melt the butter.
- Toss the cauliflower florets with olive oil or melted butter. Season with salt and pepper.
- Spread the cauliflower florets in a single layer on the prepared baking sheet.
Cooking Instructions
- Roast the cauliflower in the preheated oven for 20-25 minutes or until tender and slightly caramelized, stirring halfway through.
- Lower the oven temperature to 375°F (190°C).
- Prepare creamy cauliflower mixture. Mix the sour cream, heavy cream or cream cheese, ¾ cup of cheddar cheese, Parmesan cheese, minced garlic, and a bit of salt and pepper in the mixing bowl.
- Transfer the roasted cauliflower to a large mixing bowl. Pour the creamy mixture over the roasted cauliflower and stir gently to combine.
- Grease a casserole dish and transfer the cauliflower mixture into it. Spread evenly.
- Sprinkle the remaining ¼ cup of cheddar cheese and crumbled cooked bacon on top.
- Bake the cauliflower cheese casserole in the preheated oven for 15-20 minutes or until the cheese is bubbly and golden.
- Remove from oven, let it cool slightly, and garnish with chopped chives or green onions. Serve warm with a dollop of extra sour cream on top, if desired.
Note: Cut the cauliflower florets evenly for consistent roasting. Spread the florets in a single layer on the baking sheet to ensure they roast evenly. Turn the baking sheet halfway through roasting for an even caramelization.
Step 1: In a bowl, coat the cauliflower florets with the oil, salt and pepper. Mix well.
Step 2: Lay the cauliflower florets in a single layer on a baking sheet.
Step 3: Roast the cauliflower florets, rotating them in the oven ½ way through the cook time.
Step 4: While the cauliflower is roasting, combine the remaining ingredients in a bowl.
Step 5: When the cauliflower has finished roasting, mix it into the cheese mixture.
Step 6: Using a spatula, scoop out the loaded cauliflower mixture into an oven proof dish.
Step 7: Layer on some cheddar and Parmesan, along with some bacon bits.
Step 8: This is how the loaded cauliflower bake will look after about 20 minutes in the oven. Yum.
Step 9: Add on the chopped green onion for that pop of flavor. So good.
💡 My Pro Tip
We don’t want this cauliflower casserole’s flavor to be a mystery before we bake it. One of the best parts of this recipe is that we can taste and adjust the flavors and seasoning before baking because everything is either cooked or shelf-stable.
No worries about raw eggs or meat! I recommend mixing all the ingredients for convenience. Adjust the seasonings, add more bacon or whatever might be missing to make this taste as close to a loaded baked potato as possible. Then, layer it with cheese, bacon, and more cheese in the baking dish! This dish is a comfort food winner from every angle.
⏲️ Time-Saving Tips
- Buy pre-cut cauliflower florets, but DO NOT use frozen cauliflower as it will make the casserole soupy.
- Make the cauliflower ahead and store it in the fridge until ready to use.
- Make the entire dish ahead of time, allow it to cool to room temperature, and have it ready for whenever you need it.
What To Serve with Loaded Cauliflower Bake?
My loaded cauliflower bake loves to be paired with these delicious recipes:
- Golden Rotisserie Chicken: This succulent, perfectly cooked chicken with a beautifully golden exterior pairs nicely with the loaded cauliflower bake.
- Roasted Leg of Lamb: This dish features a tender, juicy leg of lamb, seasoned to perfection, with a robust and aromatic flavor. It's super easy to make and tastes fantastic with the creamy cauliflower bake.
- The Perfect Porterhouse Steak: This recipe is a steak lover's dream and a perfect match for the cauliflower bake.
- Crispy Oven-Roasted Chicken: An easy-to-make, crispy-skinned chicken that's juicy inside, offering a delightful contrast in textures when served alongside the smooth and creamy cauliflower bake.
- Grilled Lamb Chops:These lamb chops are grilled to perfection and have a smoky flavor that pairs beautifully with the rich and creamy flavor of the loaded cauliflower bake.
Storage and Reheating Instructions
Storage
- The loaded cauliflower bake stores great in the fridge for up to a week in an airtight container or covered with plastic wrap.
Freezing
- The cauliflower casserole dish freezes well for up to a month. To freeze, let it cool completely, then wrap it securely in a freezer-safe wrap or transfer it to a freezer-safe container. It's a good idea to portion the bake before freezing so you can thaw only what you need later.
Reheating
- Oven: The recipe reheats best in the oven at 350°F (180°C) for 10-15 minutes or until heated through.
- Stovetop: Reheat in a covered pan on the stove over medium heat.
- Microwave: Reheat on medium-high, rotating throughout cooking, until heated through. The cauliflower may splatter in the microwave due to the high water content.
Conclusion
This is one of the best cauliflower casserole recipes out there. My family is addicted to Loaded Cauliflower Bake and we eat it at least once a week. It is a perfect combination of flavors that mimic a real loaded potato bake. No one ever notices the cauliflower bake is low-carb whenever we make it for guests. It is that good!
Try the recipe and share your results in the comments below, or use different additional ingredients to enhance its rich, creamy flavor. You can also find me on Facebook or Instagram. Happy cooking!
Other Healthy Casserole Recipes:
Looking for more flavorful ideas? Try these recipes:
FAQs
The terms "loaded cauliflower bake" and "loaded cauliflower casserole" are often used interchangeably. Both refer to a dish where cauliflower is combined with creamy, cheesy elements and baked. Still, the name may vary based on regional preferences or slight variations in preparation or presentation.
Absolutely, you can experiment with different types of cheese in a loaded cauliflower bake. Cheeses like Gruyère, mozzarella, or Monterey Jack are excellent choices that melt well and can add varying flavors and textures to the dish. The key is to choose a cheese that complements the overall flavor profile you're aiming for.
Loaded Cauliflower Bake
Ingredients
- 4 slices bacon cooked and crumbled
- 2 cloves of garlic minced
- 1 large head of cauliflower cut into florets
- 1 cup shredded cheddar cheese divided into ¾ cup and ¼ cup
- ½ cup sour cream
- ¼ cup heavy cream
- ¼ cup grated Parmesan cheese
- ¼ cup finely chopped chives or green onions
- 2-3 tablespoons melted butter
- salt and black pepper to taste
Instructions
Preparation Steps
- Gather the tools and ingredients.
- Preheat your oven to 400°F (200°C).
- Line a baking sheet with parchment paper.
- Wash and cut the cauliflower head into florets.
- Chop the chives and mince the garlic.
- Grate the cheese and melt the butter.
- Toss the cauliflower florets with olive oil or melted butter. Season with salt and pepper.
- Spread the cauliflower florets in a single layer on the prepared baking sheet.
Cooking Instructions
- Roast the cauliflower in the preheated oven for 20-25 minutes or until tender and slightly caramelized, stirring halfway through.
- Lower the oven temperature to 375°F (190°C).
- Prepare creamy cauliflower mixture. Mix the sour cream, heavy cream or cream cheese, ¾ cup of cheddar cheese, Parmesan cheese, minced garlic, and a bit of salt and pepper in the mixing bowl.
- Transfer the roasted cauliflower to a large mixing bowl. Pour the creamy mixture over the roasted cauliflower and stir gently to combine.
- Grease a casserole dish and transfer the cauliflower mixture into it. Spread evenly.
- Sprinkle the remaining ¼ cup of cheddar cheese and crumbled cooked bacon on top.
- Bake the cauliflower cheese casserole in the preheated oven for 15-20 minutes or until the cheese is bubbly and golden.
- Remove from oven, let it cool slightly, and garnish with chopped chives or green onions. Serve warm with a dollop of extra sour cream on top, if desired.
Notes
Nutrition
“This website provides approximate nutrition data and information for convenience and as a courtesy only.”
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One Response
Love it so easy to make and very tasty