If you’re looking for a hearty, cheesy dish that fits perfectly into a low carb or keto lifestyle, this Loaded Cauliflower Bake is it. Packed with creamy, cheesy goodness, crispy bacon, and a hint of garlic, this casserole is a crowd-pleaser whether you’re making it for a family dinner or bringing it to a potluck.
Why You’ll Love This Low Carb Casserole
This Loaded Cauliflower Bake takes everything you love about a loaded baked potato and transforms it into a keto-friendly version using riced cauliflower.
The flavors are rich, indulgent, and layered with textures—from the creamy sour cream and melted cheese to the crispy bacon topping. It’s not just a side dish, it’s the star of the meal.
Tips for Making the Perfect Loaded Cauliflower Bake
This casserole is simple to prepare, but these tips will ensure it turns out perfect every time:
- Drain Excess Moisture: If the riced cauliflower has extra water after thawing, pat it dry with a paper towel to avoid a watery bake.
- Fresh or Frozen Cauliflower: You can use fresh riced cauliflower if you prefer, but frozen is quick and convenient.
- Mix the Cheese Evenly: Adding cheese both inside and on top ensures every bite is cheesy and delicious.
- Crisp the Bacon: For the best flavor and texture, cook the bacon until it’s extra crispy before crumbling it.
What to Serve with Loaded Cauliflower Bake
This casserole pairs beautifully with a variety of low carb mains and sides, making it a versatile addition to your meal plan. Here are some pairing ideas:
- Grilled Chicken Thighs: The spicy, savory flavors of cajun chicken complement the rich, cheesy casserole.
- Roast Beef: A slice of tender roast beef alongside this creamy bake is a match made in comfort-food heaven.
- Steamed Broccoli: Keep it simple with a side of broccoli for an extra dose of greens.
- Keto Dinner Rolls: Serve with low carb rolls to soak up all the cheesy, creamy goodness.
How to Store and Reheat
If you have leftovers, store them in an airtight container in the refrigerator for up to three days. To reheat, place the casserole in a 350°F oven until warmed through, or microwave individual portions.
For best results, add a sprinkle of cheese on top before reheating.
The Ultimate Low Carb Comfort Food
Loaded Cauliflower Bake is proof that comfort food doesn’t have to be high in carbs. This dish delivers all the indulgent flavors of a classic potato casserole, with none of the guilt. Whether you’re keto, low carb, or just looking for a delicious side dish, this recipe will quickly become a favorite.
Loaded Cauliflower Bake
Ingredients
- 20-24 ounces frozen riced cauliflower 1 large package
- 2 tablespoons melted butter
- 1 teaspoon minced garlic
- 2 tablespoons dried chives
- 1 teaspoon garlic salt
- 1/2 teaspoon seasoned pepper
- 1 pound bacon cooked and crumbled
- 2 cups shredded cheddar cheese
- 1 cup shredded Parmesan cheese
- 1 cup sour cream
- Minced parsley for topping
Instructions
- Preheat your oven to 400°F.
- In a large mixing bowl, combine the riced cauliflower, melted butter, minced garlic, sour cream, and dried chives. Stir until well blended.
- Add the garlic salt and seasoned pepper to the mixture, stirring thoroughly to ensure even seasoning.
- Mix in half of the shredded cheddar and Parmesan cheese, combining well.
- Lightly butter the bottom of a 9 x 9-inch casserole dish. Pour the cauliflower mixture into the dish, spreading it evenly.
- Sprinkle the remaining cheddar and Parmesan cheese evenly over the top of the casserole.
- Add the crumbled bacon as a topping, distributing it evenly across the dish.
- Bake in the preheated oven for 20 minutes, or until the casserole is hot and bubbly.
- Remove from the oven and sprinkle minced parsley over the top for a fresh garnish.
- Serve warm and enjoy this creamy, cheesy, and flavorful cauliflower bake.
Nutrition
Trina Krug is a Holistic Nutritionist, Integrative Health Coach and host of the Carbless Conversations Podcast. With a Master’s Degree in Complementary and Alternative Medicine, her single mission in life is to facilitate self-healing in herself and those around her through awareness, lifestyle shifts and low-carb eating. As a current Doctor of Science student, she continues her studies in functional nutrition.