Loaded Cauliflower Casserole is packed with sour cream, cheese, bacon, and green onion. Simple to make and weeknight friendly, or a holiday side dish.
I always find myself scrambling last minute for side dishes for a meal. Occasionally, I will plan the protein around a particular side dish, but more often I am making rice, a simple potato or a steamed veggies. While these are all delicious and my family loves them I like when we can find a more creative side that is both quick and delicious!
My Loaded Cauliflower Casserole is a family favorite. It is perfect for a weeknight, or a holiday meal.
This recipe is inspired by a loaded baked potato casserole, but using cauliflower. Cauliflower is one of our favorite veggies, and this recipe is a less starchy option.
This recipe was a breeze to put together. Packed with tender cauliflower, cheese, crispy bacon, and fresh green onions make this casserole so delicious.
Ingredients
- cauliflower
- sour cream
- shredded Cheddar cheese
- scallions
- bacon
- salt
- black pepper
- 8x8 baking dish
Tips and Tricks
Sometimes I use a few short cuts when it comes to veggie prep for Loaded Cauliflower Casserole. My store sells the fresh cauliflower heads pre-chopped and this a great time saver!
Frozen cauliflower also works well for this casserole. I suggest cooking in advance and patting it dry before mixing the casserole.
Pre-shredded cheese and precooked bacon are also great time savers if you are making this casserole for a weeknight meal. For the bacon, I cook a minute in the microwave to crisp it before I chop it for the casserole.
Instructions
- Preheat oven to 350°F. Lightly spray an 8x8 baking dish with cooking spray and set aside.
- In a large pot of boiling water, place cauliflower in a steamer basket and cook 7 to 9 minutes, or until just tender. The cauliflower can cook in the microwave with a little water if you do not have a steamer basket.
- In a large bowl, gently mix cooked cauliflower, sour cream, 1 cup cheese, half the scallions, half the bacon, salt, and pepper. Spoon mixture into the baking dish and sprinkle with remaining cheese and bacon.
- Bake 18 minutes, or until heated through. Sprinkle with remaining remaining scallions and serve.
Looking For More Side Dishes?
Yellow Squash and Zucchini Casserole
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Loaded Cauliflower Casserole
Ingredients
- 1 large head cauliflower cut into medium pieces (4 ½ to 5 cups chopped)
- 1 cup sour cream
- 1 ½ cup shredded Cheddar cheese divided
- 4 scallions thinly sliced
- 8 slices bacon cooked and crumbled
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat oven to 350°F. Lightly spray an 8x8 baking dish with cooking spray and set aside.
- In a large pot of boiling water, place cauliflower in a steamer basket and cook 7 to 9 minutes, or until just tender. The cauliflower can cook in the microwave with a little water if you do not have a steamer basket.
- In a large bowl, gently mix cooked cauliflower, sour cream, 1 cup cheese, half the scallions, half the bacon, salt, and pepper. Spoon mixture into the baking dish and sprinkle with remaining cheese and bacon.
- Bake 18 minutes, or until heated through. Sprinkle with remaining remaining scallions and serve.
Holiday Side Dish Recipes:
- Air Fried Green Beans with Crispy Onions by West Via Midwest
- Apple and Kohlrabi Slaw by A Day in the Life on the Farm
- Balsamic Brussels Sprouts with Bacon by Lemon Blossoms
- Buttery Pearl Barley Mushroom Pilaf by Food Lust People Love
- Cheesy Asparagus Bake by The Fresh Cooky
- Couscous with Cumin and Pine Nuts by Shockingly Delicious
- Cranberry Pecan Cornbread Mini Bites by The Freshman Cook
- Creamed Corn by Savory Experiments
- Creamy Cheesy Brussel Sprouts with Bacon by Blogghetti
- Farro Salad with Apples, Arugula & Feta by Sweet Beginnings
- Lemon and Garlic Roasted Brussels Sprouts by Palatable Pastime
- Loaded Cauliflower Casserole by Cheese Curd in Paradise
- Make Ahead Mashed Potatoes by Family Around the Table
- Persimmon Salad With Balsamic Vinaigrette by The Foodie Affair
- Rice Pilaf with Dried Cranberries and Almonds by An Affair from the Heart
- Roasted Beet & Goat Cheese Salad by Kate's Recipe Box
- Roasted Carrots with Goat Cheese and Pecans by Hezzi-D's Books and Cooks
- Roasted Sweet Potatoes and Apples by Devour Dinner
- Sausage Stuffing by House of Nash Eats
- Wild Rice and Broccoli Casserole by Karen's Kitchen Stories
- Wild Rice and Sprouts Pilaf by A Kitchen Hoor's Adventures
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Kathleen P
Cannot wait to try this for Thanksgiving, might even get my cheese loving, cauliflower hating kids to try this!
Christie
I am all for loaded anything casseroles! Cauliflower just makes it a little more tasty and healthy. LOL