Low-carb recipes usually make me sad. If I had my way, bread and potatoes would be their own food group and I’d eat them at every meal. It doesn’t help that I’m a pastry chef, known for cranking out some of the best carb-laden dishes around. Furthermore, items like cauliflower pizza crust and cauliflower “rice” have left me with some verifiable trust issues.
But cauliflower is delicious– and wildly misunderstood. We run into problems when we try to force it into something it was never meant to be. Enter Loaded Cauliflower Casserole: a dish that celebrates cauliflower for what it is, while delivering all the comfort and flavor of a loaded baked potato. This is a low-carb recipe that doesn’t disappoint. In fact, it might just make it into your weekly rotation.
Why It Works
Think of your favorite loaded baked potato—melty cheese, smoky bacon, tangy sour cream, a scattering of chives. Now swap the potato for cauliflower. Shockingly, the results are just as creamy, comforting, and satisfying—without the carbs.
How to Make Loaded Cauliflower Casserole
- Heat oven to 425°F and lightly grease a casserole dish. Crisp turkey bacon in a skillet and drain on paper towels.
- Steam cauliflower until tender. Whisk together sour cream, mayonnaise, garlic, salt, and pepper into a creamy sauce.
- Fold cauliflower into the sauce along with chives, half the bacon, mushrooms, and Monterey Jack cheese.
- Transfer to the casserole dish, top with remaining bacon and cheese, and bake 20 minutes until bubbly and golden.
Tips, Tricks, and Substitutions
This casserole is a blank canvas and cauliflower soaks up flavor beautifully, making it the perfect vessel for any number of flavor profiles.
- Italian Style: Swap Monterey Jack for mozzarella and Parmesan. Add blistered cherry tomatoes, stir in a spoonful of pesto, and finish with fresh basil.
- Tex-Mex Twist: Use sharp Cheddar, salsa, black olives, and cilantro for a zesty variation.
- Make It Your Own: Play with different cheeses, herbs, or proteins—this dish is endlessly adaptable.
Praise from the Allrecipes Community
Don’t just take my word for it. Here’s what our readers have to say about this lovely dish.
- “All I can say is WOW! I wasn’t sure what to expect with this one, but saw that it was well reviewed, so I decided to give it a try. The creamy, cheesy sauce is SO good. One thing I did differently was that I cooked my cauliflower in the pressure cooker (for one minute at high pressure) instead of steaming, and that worked out really well for the consistency after baking. I also used two cloves of garlic (because I always add extra garlic to recipes).” —fabeveryday
- “We really liked this dish. It’s easy to make and has a good flavor. I didn’t add anything to the recipe, it’s great just the way it is.” —Grand2babies
- “My daughter & her husband are trying to follow Keto and they loved this! The trick is to only lightly steam the cauliflower (al dente) so it retains its texture. I used regular bacon instead of the turkey bacon and actually added more mushrooms. This recipe has found a spot on my side dish rotation. Thanks!” —Jean
- I made this to take for a Thanksgiving dinner, there were 16 adults, so I doubled the recipe and added a head of broccoli. As others have said, I used regular bacon as it was on hand. Turned out delicious, no leftovers and people asking for the recipe 😋. —kathygruhl
So there you have it: Proof that low carb doesn’t have to mean low flavor or low satisfaction. This loaded cauliflower casserole respects both the vegetable and your taste buds, delivering all the comfort you crave without the carb crash. Finally, a veggie swap worth making.
Get the recipe: Loaded Cauliflower Casserole