Loaded Cauliflower Casserole

If you’re looking for a dish that perfectly balances comfort and flavor, look no further than this loaded cauliflower casserole. With its creamy white sauce, crispy bacon and fresh scallions, this comforting casserole takes humble cauliflower to new heights. It’s a delightful twist on classic loaded baked potatoes, making it a fantastic option for those seeking a lower-carb alternative without sacrificing taste.

Plus, you just can’t beat the rich and savory scent of a casserole that fills your entire kitchen—and house—with a mouthwatering aroma as it bakes to golden perfection. Topped with a crunchy breadcrumb layer that adds the perfect finishing touch, this is one irresistible side dish for your next family gathering. Or, serve it as a hearty main dish on a cozy weeknight. Whatever the occasion, this casserole will become a staple in your recipe repertoire.

Ingredients for Loaded Cauliflower Casserole

• Cauliflower: Fresh cauliflower florets are the star of the show here, so don’t cut corners with frozen, which can make your casserole too watery or soggy.
• Bacon: Although optional, the crispy salty bits of bacon seriously make this casserole so we highly recommend enjoying it as is.
• Butter, flour and half-and-half cream: All three are essential for creating the creamy white sauce. We went with all-purpose flour but gluten-free flour can also be substituted.
• Scallions: Green onions add lots of herbaceous oniony flavor to this casserole and you’ll want to the whole stem—both the white bottoms and green tops.
• Cheese: A blend of sharp shredded cheddar cheese and nutty grated Parmesan cheese is the winning combo to this cheesy cauliflower casserole.
• Bread crumbs: These are a must for the buttery and crunchy topping. Panko lends extra crunch but homemade or store-bought regular breadcrumbs are fine, too.
• Butter: A little melted butter helps hold this savory topping together.
• Herbs: Minced fresh parsley also bumps up the flavors big time. Use fresh parsley if you can, otherwise dried will work in a pinch.

Directions

Step 1: Cook the cauliflower

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Start by preheating your oven to 375°F. Then, bring a large pot of water to a boil. Add the chopped cauliflower florets and cook for 10 to 12 minutes until they’re fork-tender. Drain the cauliflower and set aside.

Step 2: Cook the bacon

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In a large skillet, cook the strips of bacon over medium heat until crisp—or your desired preference—for six to seven minutes. Remove the bacon with a slotted spoon to a paper-towel-lined plate waiting nearby to remove extra grease.

Step 3: Make the sauce

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Add a few pats of butter and the whites of the green onions to the same skillet, cooking until they’re soft. This should take two to three minutes. Stir in the flour and whisk in the half and half. Stir continuously and then bring the sauce to a simmer. Continue to whisk until the sauce coats the back of a spoon, for two to three more minutes. Remove the skillet from the heat,  stir in the cheddar and Parmesan cheeses, plus the salt and pepper.

Step 4: Build the casserole

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In a greased 13×9-inch baking dish, combine the cauliflower florets, crispy bacon, chopped tops of the green onions and the sauce. Then give everything a good toss until it’s well-coated.

Step 5: Make the crumb topping

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In a small bowl, stir together the bread crumbs, melted butter and parsley. Then sprinkle over the on top of the cauliflower mixture making sure to reach the corners for buttery, crumbly edges.

Step 6: Bake

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Bake the casserole until the sauce is bubbly and the top is golden brown for 30 to 35 minutes. Remove and serve warm with additional parm, if desired.

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Loaded Cauliflower Casserole Variations

• Add ranch: All the flavors in this creamy and cheesy casserole are practically calling for ranch dressing to be added to the party. Go ahead and get creative with it by tossing a packet of dry ranch seasoning mix into the sauce while it’s simmering.
• Add chicken: For an even more loaded result, throw some cooked cubed chicken in with the cauliflower and bacon before baking it off. More protein and more flavor, win-win.
• Add sour cream: When you add in the cheese, include a dollop of two of sour cream will only intensity the tangy creamy notes.

How to Store Loaded Cauliflower Casserole

Great news: Loaded cauli casserole still tastes great the next day after, so wrap up those leftovers! A sealed airtight container keeps them fresh longer, or a layer of tin foil or plastic wrap over the casserole dish also work.

How long does loaded cauliflower casserole last?

This casserole is really at its prime one to two days post-bake. But, you can get four to five days out of it if stored properly in the fridge. Any longer than that and the sauce will start to break down.

Can you freeze cauliflower casserole?

Yes. Let it cool completely before wrapping it up, though. When wrapping it, use the double wrap method or individual containers. This casserole will stay fresh in the freezer for up to two months. You can heat it up and eat it later.

Loaded Baked Cauliflower Casserole Tips

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Why is my cauliflower bake watery?

Try undercooking your cauliflower by one or two minutes the first time around, when it’s boiling. This way it doesn’t get too watery in the baking stage.

Can I make this casserole gluten-free?

You bet! It’s pretty keto-friendly already, but swapping the all-purpose flour for almond, brown rice or cassava will ensure it’s gluten-free. Also, be sure your panko breadcrumbs are GF-approved.

What goes with loaded cauliflower casserole?

Since this is a pretty rich dish, we suggest serving it alongside lean proteins like grilled chicken or steak, steamed broccoli or green beans and a leafy green salad. Of course, it would also be delicious paired with a savory, saucy meatloaf if you’re leaning all in with the comfort food classics.