Loaded Baked Cauliflower Casserole is a low carb and low fat alternative to the classic loaded baked potato. Cauliflower is cooked to perfection with cheesy goodness that melts into all the nooks and crannies. Our loaded cauliflower casserole will be a favorite side dish recipe in no time!
Cauliflower Casserole Recipe
How’s your resolution to eat healthy going for you? I understand. No worries, once you taste our loaded cauliflower you’ll be back on track in no time!
Oven-roasted cauliflower is cooked to perfection with cheesy goodness that melts into all the nooks and crannies. Studded with bits of crispy turkey bacon and scallions, this creamy cauliflower casserole really is the healthy alternative to the classic loaded baked potato that you’ve been looking for!
Cauliflower is low in fat, calories and carbs. The bacon is low fat turkey bacon and the cheeses and sour cream are all reduced fat.
The result? A twice baked cauliflower casserole that is soon to become your soon-to-be favorite healthier indulgent casserole of the new year!
Swirls of Flavor Recipe Tips
- Delicious with broccoli too!
- Use minced fresh garlic in place of the garlic powder
- Make with shredded mozzarella cheese
What can I substitute in place of the low fat ingredients?
If you’re ok with a full fat recipe, you can use the following ingredients in place of the low fat ingredients in the recipe:
- full fat shredded cheddar cheese
- full fat sour cream
- full fat cream cheese
- bacon
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Ingredients you will need to make this recipe
- cauliflower
- olive oil
- garlic powder
- kosher salt
- pepper
- shredded low fat cheddar cheese
- low fat sour cream
- reduced fat cream cheese
- turkey bacon
- scallions
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Cauliflower Grilled Cheese With Fig Jam & Cheddar starts with a homemade cauliflower bread and is brimming with melted cheddar cheese and warm sweet fig jam. Cauliflower rice combines with Parmesan cheese and an egg and bakes into cauliflower bread for a healthy grilled cheese sandwich.
Jalapeno Lime Cauliflower Rice is bursting with flavor starting with a little kick from fresh jalapeno that’s balanced with the freshness of chopped cilantro and lime juice! A nice change of pace from rice, cauliflower rice is low calorie, low carb, gluten free, grain free, diabetic friendly, delicious, nutritious, easy to make.
General Tso’s Cauliflower will replace your Chinese take out! A silky sauce seasoned with fresh ginger, garlic and red pepper flakes, for just a touch of heat, surrounds tender cauliflower for the perfect meatless meal.
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Cauliflower is cooked to perfection with cheesy goodness that melts into all the nooks and crannies. Cauliflower Casserole is a healthy alternative to the classic loaded baked potato.
- 1 head (about 1 1/2 lbs.) cauliflower ,trimmed and cut into small florettes, 6 cups
- 2 Tbs olive oil
- 1/2 tsp. garlic powder
- 1/2 tsp. kosher salt
- 1/4 tsp. pepper
- 2 cups shredded low fat cheddar cheese ,divided
- 1 cup low fat sour cream
- 4 ounces reduced fat cream cheese ,at room temperature
- 4 slices crisp-cooked turkey bacon ,chopped
- 4 scallions ,sliced on diagonal
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Preheat oven to 425F. Spray a 2-quart casserole dish with non-stick cooking spray.
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Toss cauliflower, oil, garlic powder, kosher salt and pepper until evenly coated and bake, covered, 30 minutes until tender-crisp.
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Meanwhile, in small bowl combine 1 1/2 cups shredded cheddar cheese, sour cream and cream cheese until blended.
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Reduce oven temperature to 375F.
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Remove casserole dish from oven and carefully uncover. Stir in cheese mixture until cauliflower is evenly coated. Top with remaining 1/2 cup shredded cheddar cheese.
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Bake, uncovered, additional 25 minutes or until tender, hot and bubbly.
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Top with bacon and scallions.
Makes 6 servings.
*Make it mashed! Prepare recipe up until Step 5, cooking 45 minutes or until cauliflower is tender. After removing casserole dish from the oven, mash the cauliflower using a potato masher. Then stir in cheese mixture and top with remaining 1/2 cup cheese. Return to oven as instructed in Step 6.
First Published: January 15, 2017… Last Updated: November 3, 2020
This recipe is part of Meal Plan Monday and Weekend Potluck
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