This Loaded Cauliflower Bake combines tender cauliflower with a creamy cheddar and cream cheese sauce, crispy bacon, and fresh green onions. Everything is baked until the sauce is bubbling and the cheese on top has melted.
Loaded Cauliflower Casserole is one of my favorite side dishes for Thanksgiving, and it’s loved by my entire family (even the kids eat it).
- Why You’ll Love This Loaded Cauliflower Bake
- Ingredients for Loaded Cauliflower Bake
- How to Make Loaded Cauliflower Bake
- Tips for the Best Cauliflower Casserole
- Storing Ideas
- Frequently Asked Questions
- Can I use frozen cauliflower?
- More Cauliflower Recipes
- Loaded Cauliflower Bake with Cheddar and Bacon
What’s not to love? This recipe has tons of cheddar cheese, cream, and bacon. Super creamy Cheesy Cauliflower Casserole!
Casseroles are great for meal prep and keep me on track even on the busiest days of the week. So if you love them as much as we do, you must try our breakfast veggie-loaded casserole, chicken bacon ranch casserole, million-dollar chicken casserole, and keto cheeseburger casserole. Trust me when I tell you that they are a game-changer!
Naturally gluten-free, you’ll love this Cauliflower Bake with Cheddar and Bacon even if cauliflower it’s not your favorite vegetable. It’s super indulgent and filled with all the good stuff: cheddar, bacon, cream, and green onion.
Why You’ll Love This Loaded Cauliflower Bake
- Creamy and cheesy: Cream cheese, heavy cream, and cheddar create a smooth sauce that coats every cauliflower floret.
- Ready in approximately 50 minutes: Most of the cooking time is hands-off once the casserole goes into the oven.
- Good for family dinners and holidays: Serve it with chicken, turkey, pork, or beef.
- Easy to prepare ahead: Cook the cauliflower, bacon, and sauce in advance, then assemble the casserole before baking.
- Low in carbohydrates: Cauliflower replaces potatoes while keeping the familiar cheddar, bacon, and green onion combination.
- Made without gluten-containing ingredients: Check the bacon, broth, cream cheese, and shredded cheese labels when cooking for someone who needs a strictly gluten-free dish.
Ingredients for Loaded Cauliflower Bake
Cauliflower: Use evenly sized fresh cauliflower florets so they cook at the same rate. Steam them until just fork-tender, then drain them thoroughly before assembling the casserole.
Cheddar cheese: Sharp cheddar gives the sauce the strongest flavor. Shred it from a block so it melts smoothly, and divide it between the sauce and topping.
Cream cheese: Let the cream cheese soften before adding it to the sauce. Cut it into small cubes so it melts more quickly.
Heavy cream: Heavy cream creates a rich sauce and helps it stay smooth while the casserole bakes.
Broth or water: Use the exact liquid tested in the final recipe. If you use broth, taste the sauce before adding salt.
Bacon: Cook the bacon until crisp, drain it on paper towels, and crumble or chop it before adding it to the casserole.
Garlic: Fresh garlic adds more flavor than garlic powder. Cook it briefly so it does not burn.
Green onions: Stir the green onions into the casserole or reserve a small amount for serving.
Salt and black pepper: Season the sauce after adding the cheese because cheddar, bacon, and broth can all add salt.
How to Make Loaded Cauliflower Bake
Cook the Bacon
Cook the bacon in a skillet until crisp. Transfer it to a paper towel-lined plate, then crumble or chop it once it is cool enough to handle.
Steam the Cauliflower
Cut the cauliflower into evenly sized florets. Steam for approximately 5 to 7 minutes, or until just fork-tender but not completely soft.
Drain the cauliflower thoroughly, then return it to the warm pot for 2 to 3 minutes. This allows the remaining moisture to evaporate and helps prevent a watery casserole.
Make the Cheddar Sauce
Melt the butter in a skillet over medium heat. Add the garlic and cook for about 30 seconds, just until fragrant.
Stir in the heavy cream and broth. Bring the mixture to a gentle simmer, then reduce the heat to low.
Add the softened cream cheese and whisk until smooth. Remove the skillet from the heat, then gradually stir in 1 cup of shredded cheddar. Season with salt and black pepper after tasting the sauce.
Assemble the Casserole
Transfer the drained cauliflower to the prepared baking dish. Pour the cheese sauce over the florets and add the bacon and green onions, reserving a small amount for the top if desired.
Stir gently until the cauliflower is evenly coated. Sprinkle the remaining ½ cup of cheddar over the casserole.
Bake
Bake uncovered at 350°F (175°C) for 20 to 25 minutes. The casserole is ready when the sauce is bubbling around the edges and the cheese has melted.
Let it rest for 5 minutes before serving. Finish with the reserved bacon and green onions, if using.
Tips for the Best Cauliflower Casserole
- Bake only until the sauce bubbles and the cheese melts. Overbaking can make the casserole dry.
- Steam the cauliflower only until just tender. Very soft cauliflower can become mushy after baking.
- Drain the cauliflower thoroughly and let the remaining moisture evaporate before adding the sauce.
- Shred the cheddar from a block because packaged shredded cheese may not melt as smoothly.
- Keep the sauce at a gentle simmer. Boiling the dairy can cause it to separate.
- Taste the sauce before adding salt because the bacon, cheddar, and broth may already provide enough.
Storing Ideas
- Fridge: Transfer any leftovers to an airtight container and store them for 5 days.
- Freezer: You can also freeze the leftovers in the freezer in an airtight container for up to one month.
To reheat, place the leftovers in the oven or microwave for 5 minutes and reheat them until warm.
Frequently Asked Questions
Can I use frozen cauliflower?
Yes, but fresh cauliflower gives the casserole the best texture. Use approximately 1½ pounds (680 g) of frozen cauliflower florets. Thaw them completely, then pat them thoroughly dry before assembling the casserole. Do not steam them again because they may become too soft.
Why is my cauliflower casserole watery?
The cauliflower probably contained too much moisture. Steam it only until just fork-tender, drain it thoroughly, and return it to the warm pot for 2 to 3 minutes so the remaining water can evaporate. Frozen cauliflower must also be thawed and dried well before using.
Can I prepare loaded cauliflower bake ahead of time?
Yes. Steam and drain the cauliflower, cook the bacon, and prepare the cheese sauce up to 24 hours ahead. Store the components separately in the refrigerator, then assemble the casserole when you are ready to bake it. Add approximately 5 to 10 minutes to the baking time if the ingredients are cold.
Can I use a different cheese?
Sharp cheddar gives the casserole the strongest flavor, but Monterey Jack, Gruyère, or a combination of cheddar and mozzarella will also melt well. Shred the cheese from a block for a smoother sauce.
Can I make it without bacon?
Yes. Omit the bacon and use water or vegetable broth to make the casserole vegetarian. You can add a small pinch of smoked paprika if you still want a slightly smoky flavor.
How do I know when the cauliflower is cooked enough?
Before assembling the casserole, the steamed cauliflower should be just fork-tender but still hold its shape. It should not be completely soft because it will continue cooking in the oven.
Is loaded cauliflower bake low-carb and gluten-free?
The recipe is made with low-carb ingredients and contains no wheat-based ingredients. However, check the labels on the bacon, broth, cream cheese, and shredded cheese if you are preparing it for someone who needs a strictly gluten-free meal. The exact carbohydrates will depend on the brands and serving size.
How should I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or warm the casserole, covered, in a 350°F oven until completely hot. Reheated leftovers should reach 165°F (74°C) in the center.
Can I freeze cauliflower casserole?
You can freeze it, but the cauliflower may release water and the cream cheese sauce can become slightly grainy after thawing. For the best texture, I recommend serving it fresh or refrigerating the leftovers. If you freeze it, thaw it overnight in the refrigerator before reheating.
More Cauliflower Recipes
- 2 Ingredient Cauliflower Rice Recipe
- Roasted Broccoli And Cauliflower
- Super Creamy Cauliflower Soup
- Air Fryer Cauliflower
- The Best Cauliflower Mac and Cheese
Loaded Cauliflower Bake with Cheddar and Bacon
Description
Ingredients
- 6 cups cauliflower florets about 1½ lb or 680 g
- 6 slices bacon
- 2 tablespoons butter
- 4 garlic cloves minced
- ½ cup heavy cream
- ½ cup water or low-sodium chicken broth
- 4 oz cream cheese
- 1½ cups freshly shredded cheddar cheese
- 3 tablespoons sliced green onions divided
- ½ teaspoon salt plus more to taste
- ½ teaspoon ground black pepper
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch casserole dish.
- Cook the bacon in a large skillet over medium heat until crisp, approximately 8 to 10 minutes. Transfer it to a paper towel-lined plate. Once cool enough to handle, crumble or chop it. Reserve approximately 2 tablespoons for the top.
- Cut the cauliflower into evenly sized florets. Steam for 5 to 7 minutes, or until just fork-tender but not completely soft.
- Drain the cauliflower thoroughly, then return it to the warm pot for 2 to 3 minutes. This allows the remaining moisture to evaporate and helps prevent the casserole from becoming watery.
- Melt the butter in a skillet over medium heat. Add the garlic and cook for about 30 seconds, just until fragrant.
- Stir in the heavy cream and water or broth. Bring the mixture to a gentle simmer, then reduce the heat to low.
- Add the softened cream cheese and whisk until completely smooth. Remove the skillet from the heat, then gradually stir in 1 cup of shredded cheddar until melted. Season with salt and black pepper. Taste the sauce before adding more salt because the bacon, cheddar, and broth may already be salty.
- Transfer the drained cauliflower to the prepared casserole dish. Pour the cheese sauce over the florets. Add the bacon and 2 tablespoons of green onions, then stir gently until the cauliflower is evenly coated.
- Sprinkle the remaining ½ cup of cheddar over the casserole.
- Bake uncovered for 20 to 25 minutes, or until the sauce is bubbling around the edges and the cheese has melted.
- Let the casserole rest for 5 minutes. Finish with the reserved bacon and remaining green onion before serving.
Notes
- Steam the cauliflower only until just tender. It will continue cooking in the oven.
- Drain the cauliflower thoroughly before adding the sauce. Excess moisture can make the casserole watery.
- Keep the cream mixture at a gentle simmer. Boiling it may cause the dairy to separate. Taste the sauce before adding extra salt because bacon, cheddar, and broth can all be salty.
- Nutrition is calculated per serving when the casserole is divided into eight equal portions. Values will vary with the bacon, cheese, cream cheese, and broth used.
Nutrition information is shared to make meal planning easier. Values are estimates and can vary depending on the ingredients, brands, and serving sizes used. Learn more in my nutrition policy.
Good morning Ioana,
Thank you so much for sharing this recipe, I made it exactly as directed and it was absolutely delicious!
So delicious! I think it’s a bit too fatty though so I use two Cauliflowers instead of one. Otherwise its a great recipe my husband is a big fan. Especially when I add some extra bacon. Thank you!
For the bacon loaded cauliflower casserole can you use frozen cauliflower, if yes please give directions for frozen cauliflower
If you want to use frozen cauliflower, allow it to thaw completely, then follow the same steps. I hope this helps!
I took this as a side dish to a family dinner. This recipe was a hit. I did use 2# of cauliflower. I will be making this again.