Loaded Mashed Cauliflower Casserole
Loaded Cauliflower Mash Casserole is the perfect swap out for twice baked potatoes. It’s unbelievably tasty and full of the loaded baked potato flavors you crave!
Why You’ll Love This
Are you eating a low carb diet? We are most of the time.
This loaded cauliflower casserole is too good to be low carb! If you’ve never tried it, you are missing out.
You don’t even have to be on a keto diet to enjoy this dish. Just ask my husband. We love this recipe, and it’s absolutely delicious!
This loaded mashed cauliflower goes great with Keto Pork Marinade, Baked Whole Red Snapper Recipe, and Smoked Chuck Roast.
Some of our other favorite Side Dish Recipes are Mustard Coleslaw, Cold Broccoli Salad, and Greek Salad with Pepperoncini.
Key Ingredients
See the recipe card below for a full list of ingredients and recipe instructions.
- Cauliflower – Choose a large head of firm cauliflower with no discoloration. Frozen cauliflower is just not as good in this recipe. It will be too watery and lacks flavor.
- Cream Base – You will need cream cheese, sour cream, parmesan cheese, butter, kosher salt, and black pepper.
- Add-Ins and Toppings – Cooked bacon, green onions, and shredded cheddar cheese.
How to Make Loaded Cauliflower Mash Casserole
Preheat the oven to 350ºF.
Core the cauliflower and dice it into small pieces. Steam the cauliflower florets for 10 to 12 minutes until fork tender.
Or you can cook the cauliflower florets in a large pot of boiling salted water until tender 15-20 minutes. Drain very well.
Pro Tip
After draining, I like to mash the cauliflower in the strainer to remove as much water as possible.
Place the cauliflower in a large bowl. Mash with a potato masher or hand mixer. I leave some small chunks for a little texture.
Add the cream cheese, sour cream, green onions, Parmesan, butter, salt, pepper, and 3/4 of the bacon into the warm mashed cauliflower.
It looks like creamy mashed potatoes, right? Ok, not exactly, but close.
Spread the cauliflower mixture evenly into an 8×8 casserole dish.
Sprinkle with the cheddar cheese and the remaining bacon.
Bake for 15-20 minutes or until hot and bubbly.
This is a great way to get picky eaters to eat their vegetables!
And also trick your husband into eating lower carbs. I can’t tell you how much he raved about this dish and said he would eat it over and over.
My daughter (the pescatarian) also loves this dish, so when I make it, I separate a couple of portions sans the bacon and bake it in a separate dish.
Serving Suggestions
This is a great side dish for any protein, such as grilled chicken, pork, or beef.
Tips
- Be sure to remove as much moisture as possible from the cooked cauliflower. Steaming is the best way to cook the cauliflower. You can place it back in the hot pan with the lid off to help remove extra water.
- Cut the florets small so they will become tender with about 10 minutes of cooking time.
- The pan I make this dish in is ceramic coated, so I never have to grease the pan. Depending on your baking dish, you might need to grease it before baking.
- Shred the sharp cheddar cheese yourself! It’s so much tastier and not coated in cellulose.
- I find purchasing precut cauliflower is lacking in flavor. But if you want to save some time, go for it.
- I also don’t like the prepackaged real bacon bits, but you certainly can substitute those if you prefer.
Variations
- Stir some extra shredded sharp cheddar cheese into the mixture.
- Swap some gruyere for the cheddar.
- Add a little garlic powder, about 1/4 teaspoon should do it.
- Use chives instead of green onions.
FAQs
You can make it through the assembling step, cover tightly, and refrigerate for up to 24 hours. Remove it from the fridge for at least 1 hour before baking to take the chill off. Bake as stated, you might need to add an additional 10 minutes of baking.
Or you can microwave it without the toppings at 50% power for about 5 minutes to help take the chill off.
Place the cooled casserole in an airtight container and refrigerate for up to 4 days. Reheat in the microwave.
I don’t recommend freezing this dish. The dairy can become grainy and separated after thawing.
More Cauliflower Recipes
Loaded Cauliflower Mash Casserole Recipe
Ingredients
- 1 Large head cauliflower
- 4 oz. Cream cheese cut into cubes
- 1/2 cup Sour cream
- 3-4 Green onions diced (green parts only)
- 1/4 cup Freshly grated Parmesan cheese
- 1 tablespoon Unsalted butter
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon Fresh ground black pepper
- 6 slices Bacon cooked crisp and diced
- 1 cup Sharp cheddar cheese shredded
Instructions
- Preheat oven to 350F. Prepare an 8×8 casserole dish with olive oil or non-stick spray.
- Cut out the stem and core from cauliflower, and dice into small pieces. Steam the cauliflower for about 10 minutes until fork tender. Or cook in a large pot of boiling salted water until cauliflower is tender, but not too soft. Drain well and mash with a potato masher or electric hand mixer, we leave some chunks for texture.1 Large head cauliflower
- Mix the cream cheese, sour cream, green onions, Parmesan, butter, salt, pepper, and 3/4 of the bacon into the warm mashed cauliflower.4 oz. Cream cheese, 1/2 cup Sour cream, 3-4 Green onions, 1/4 cup Freshly grated Parmesan cheese, 1 tablespoon Unsalted butter, 1/2 teaspoon Kosher salt, 1/2 teaspoon Fresh ground black pepper, 6 slices Bacon
- Spread evenly the casserole dish. Sprinkle with cheddar cheese and reserved bacon.1 cup Sharp cheddar cheese
- Bake 15-20 minutes, or until hot and bubbly.