This cheesy loaded cauliflower casserole is a quick and easy low carb and keto side dish you will be making over and over again! We use riced cauliflower for maximum cheese to cauliflower ratio and of course, everything is better with bacon!
Cauliflower is such a versatile vegetable and it goes from zero to 100 in this Loaded Cauliflower Rice Casserole! This will be your families favorite low carb side dish!
I turned simple riced cauliflower into something creamy and dreamy. I had to resist eating the whole dish in one sitting!
HOW TO MAKE LOADED CAULIFLOWER RICE CASSEROLE
To get started I used 24 ounces of already riced cauliflower. I used the cauliflower from my post on Microwave Cauliflower Rice.
Frozen cauliflower rice also works. You just want to cook it according to the package directions, first.
Our ingredients for this cauliflower rice casserole are riced cauliflower, melted butter, minced garlic, dried chives, sour cream, bacon, and cheddar cheese.
Everything you would find in a loaded baked potato!
Mix all of the ingredients together in a large mixing bowl except for about 1/4 cup of the crispy bacon and 1 cup of cheese.
Pour it all into a 9×9 baking dish and top with the remaining cheese and bacon.
I then baked it in a 400F oven for about 20 minutes.
Here it is right out of the oven!
This Loaded cauliflower rice casserole is a perfect side dish for your keto Thanksgiving table!
Here are some other low carb side dishes you will not want to miss:
- Zucchini Casserole
- Cauliflower Mac and Cheese
- Low Carb Broccoli Salad
- Blistered Green Beans with Bacon
⭐ Did you make this Loaded Cauliflower Rice Casserole Recipe? Tag me on Instagram so I can see! @lowcarbwithjennifer
Loaded Cauliflower Rice Casserole
INGREDIENTS
- 24 Ounces Riced Cauliflower (thaw if frozen)
- 2 Tablespoons Butter, melted
- 2 Cloves Garlic, Minced
- 2 Tablespoons Dried Chives
- Kosher salt and pepper to taste
- 1 Pound Bacon, cooked and crumbled
- 3 Cups Shredded Cheddar Cheese, divided
- 1 Cup Sour Cream
INSTRUCTIONS
- Pre-heat oven to 400F. Combine riced cauliflower, butter, garlic, chives, sour cream, 2 cups of the cheese, and bacon (reserve 1/4 cup for garnish), in a large mixing bowl. Taste and season with salt and pepper.
- Pour into a 9x9 casserole dish. Top with the remaining cheese and bacon.
- Bake in the pre-heated oven, uncovered, for 20 minutes.
- Serve
JENNIFER'S TIPS
- I used my recipe for How to Cook Bacon in the Oven to get the bacon crispy.
Paula says
I have made this recipe 3 times now and what a winner. It is so easy to make and it taste just like loaded baked potato. My husband just loves loves this recipe. It reheats very well too.
Nancy Davis says
I made this for a low carb vegetable dish last month. My husband and I both loved it, as it tasted more like “twice baked potato casserole”. To speed up the process, I used bacon bits instead of bacon. Otherwise everything else was the same and it was superb!
Liz says
Can you tell me if we need to cook the cauliflower rice first if it’s not frozen? Thanks
Lori says
Yes, I’m wondering about this as well.
Sheila says
How do you think this loaded cauliflower casserole would taste by adding cooked broccoli, hence broccoli rice cheese casserole?
jenniferbanz says
Sounds delicious!
Linda Snider says
In the video you use heavy cream but no butter. Or am I thinking of another recipe? Will either butter or heavy cream work the same?
jenniferbanz says
Butter would be more oily instead of creamy
Jenn says
I am loving this recipe. I am new follower BUT am absolutely in love with the recipes I’ve tried so far. The low carb cheesecake was my first recipe to try from your collection and it is AH-mazing! I have made that cheesecake a least once every two weeks for my family. Can’t wait to try more of your recipes XOXO- Jenn
Ester Hunter says
I love cauliflower & I plan to make this dish. I’ll post after I make it! Thanks Jennifer.
Pam McIlroy says
I was wondering what to do with the bag of frozen cauliflower rice in my freezer and this was good! Four cups of cauliflower is about 340 grams so I weighed it and that made it easy to get the right amount. Really great “comfort food” recipe. Thanks Jennifer!