Cheesy Cauliflower Casserole (30 Minutes!)

This post may contain affiliate links, which help keep this content free. (full disclosure)

this Cheesy Cauliflower Casserole It’s my go-to dish for weeknight dinners, potlucks and even the holidays – adults and kids alike love it!Although I love sneaking this vegetable into various cauliflower casserole recipes, such as Pizza Casserole and Cheeseburger Casserolethis cauliflower-filled toast is my absolute go-to favorite。 It tastes like a loaded baked potato, but is also a light snack.

What is Cauliflower Casserole?

Spiced Cauliflower Casserole recipe tastes like Spiced Baked Potatoes with classic toppings like sour cream, cheddar cheese, bacon bits, and scallions. They just used cauliflower florets instead of potatoes!

like Cauliflower Potato Salad, it’s easy to swap out the starch and keep all the classic flavors. Despite its heavier ingredients like bacon, cheese, and cream, this double-baked cauliflower casserole is still healthier than potatoes. And don’t be afraid to bake it twice – the whole process only takes about half an hour!

Ingredients and Substitutes

This section explains how to choose the best ingredients for a cauliflower casserole with cheese, what each ingredient does in the recipe, and substitution options.For measurements, see recipe card below.

• cauliflower – I use fresh cauliflower, but frozen is fine too. Cut into florets.
• butter -Grass-fed butter tastes great in this recipe, but any unsalted butter will do. Thaw before use. You can also substitute olive or avocado oil if you prefer.
• sea ​​salt and black pepper – Used to season cauliflower.
• sour cream – Full-fat sour cream tastes best, but low-fat sour cream (or even plain Greek yogurt) will work too. You can also substitute cream cheese, but melt it in the microwave first, and you may need a little more cream to thin the sauce.
• heavy cream – to dilute the sauce and make it thicker. You can also use half and half instead.I do not recommend other milks such as almond milk Or regular milk, as the sauce will be too runny, but you can try that if you prefer.
• garlic – Fresh minced garlic tastes best here, but you can use canned minced garlic To save time. You can substitute 1/2 teaspoon of garlic powder if desired.
• cheddar cheese – Shredded cheddar adds classic baked potato flavor. Chopped fresh or use pre-chopped varieties.
• bacon – I usually use leftovers Oven Bacon, Air Fryer Baconeven microwave baconbut off the shelf bacon chunks It’s easy to save time. (Or simply cook about 6 slices of bacon in a skillet!)
• green onions – Add pops of color and flavor. Fresh chives also work.

How to Make Cauliflower Casserole

This section shows how to make a cheesy cauliflower casserole, with detailed step-by-step photos and technical details to help you visualize how to make it.For full instructions, including amounts and temperatures, see recipe card below.

1. bake. If you’ve seen my other low-carb cauliflower recipes, you know that I’m a huge fan of roasting cauliflower first.in a large mixing bowl, toss the cauliflower florets with the melted butter (or oil of your choice), salt, and pepper.move to casserole Or pan roast until fork tender.

Tip: Use a casserole dish to save cleanup time.

While it’s faster to roast the cauliflower on a sheet pan, the griddle will roast the vegetables in the same dish you’d use for the casserole. I love that this saves a plate!

2. Make the sauce. In the same bowl (wipe first but no need to rinse), whisk sour cream and heavy cream until smooth. Stir in the garlic, cheddar, bacon and scallions. Season with sea salt and pepper. (Don’t add too much salt—the sauce will become saltier as the cheese melts later.)

3. mix. Add the roasted cauliflower to the cheese sauce mixture and toss to combine.
4. gather. Return the cauliflower to the casserole. Top with more cheese and bacon.

5. bake. Oven bake the cauliflower casserole until the cheese on top has melted.
6. decorate. Sprinkle more scallions on top.

Recipe Variations

• trade cheese – Use any semi-hard melted cheese instead of cheddar, such as Monterey Jack or mozzarella.
• add other meat – chicken wireleftover turkey, ground beef, or sausage can add even more satisfying protein to this dish and turn it into a meal. If you do this, you will need to increase the ingredients of the sauce.
• swap toppings – Top cauliflower casserole with diced ham, grated blue cheese, grated Parmesan cheese, or bread crumbs in addition to bacon.

storage instructions

• shop: Store cauliflower with cheese in an airtight container in the refrigerator for up to 3 days.
• Meal Prep: Assemble, cover with plastic wrap, and store in the refrigerator up to 2 days ahead. Bake as directed, but it may take longer if going straight from the refrigerator to the oven.
• Reheat: Warm remaining casserole in a 350°F oven or microwave.
• freeze: Most cauliflower casseroles, including this one, can be frozen either before or after baking. Wrap tightly and store in a freezer safe container for up to 1 month. Thaw overnight in the refrigerator before heating, or bake frozen at 325°F until warm.

More Cauliflower Casserole Recipes

Cauliflower works great in a casserole! Here are some of my favourites.

Cheesy Cauliflower Casserole (30 Minutes!)

Bake this cheesy cauliflower casserole recipe with sour cream, bacon, cheddar and scallions in 30 minutes. Tasted like loaded potatoes!

Prepare: 10 minute

chef: 20 minute

all: 30 minute

Serving Size: 6 (adjust according to recipe)

recipe video

Click on the image below to watch the video.

Like this video? SUBSCRIBE TO MY YOUTUBE COOKING CHANNEL Healthy Recipes of the Week! (Click the bell icon to be notified when I post a new video.)

raw material

Click on the underlined ingredients to see where to get them. Please turn off Safari reader mode to view ingredients.

instruct

Click a time in the instructions below to start the kitchen timer while you cook.

1. Preheat oven to 450°F (232°C).

2. In a large bowl, toss cauliflower florets with butter. Season with sea salt and black pepper.

3. Transfer the cauliflower to a small 1.5 quart (1.4 liter) casserole in a single layer. (Bake in a griddle to save pans, but you can also bake on a sheet pan, which is faster.) Bake in the oven 15-20 minutes If using a baking sheet, or 25-30 minutes If using a roasting pan (stir halfway through if using this method), until crisp-tender.

4. Meanwhile, in the same bowl, whisk together the sour cream and heavy cream until smooth. Add the minced garlic, half the cheddar, half the bacon, and half the scallions. Season the sauce with sea salt and black pepper, if desired. (Don’t put too much salt – the cheese will become saltier later as it melts.)

5. Once the cauliflower is done roasting, take it out and turn on the oven. Put the cauliflower in a bowl and mix with the sauce.

6. Return the cauliflower mixture to the casserole. Top with remaining cheese and bacon.

7. bake 5-10 minutes, until the cheese melts. Top with remaining scallions.

Readers who liked this easy recipe also made:

recipe notes

Serving Size: 3/4 cup

nutrient content

Amount per serving. Serving sizes in recipe instructions above.

calories 294

fat 24 grams

protein 11.7 grams

total carbohydrates 9.7 grams

net carbs 6.8 grams

fiber 2.9 grams

sugar 3.2 grams

Nutrition facts are provided politely. Questions about calculations or why are you getting different results?Please see our nutrition policy.

© Copyright Maya Krampf for Wholesome Yum. Please do not screenshot or copy/paste the recipe to social media or websites. We would love for you to share a link with a photo. 🙂