This cauliflower casserole is creamy, cheesy, and loaded with bacon. It’s one of those easy sides I make when I want something simple that still feels like comfort food. Even if you’re not a big cauliflower fan, this is the kind of recipe that wins people over.
What Makes This Cauliflower Casserole So Good
If you’re looking for an easy side that actually feels satisfying, this cauliflower casserole is one I come back to all the time. It’s rich, creamy, and packed with bacon and cheese, so it doesn’t feel like you’re missing anything.
I like using riced cauliflower here instead of florets because you get a better mix of cauliflower with all the good stuff in every bite. It also helps disguise the cauliflower a bit, which makes this a lot easier to serve to picky eaters.
What you'll need
This is a really simple ingredient list, but everything works together to make it rich, creamy, and actually satisfying. Most of these are things I keep on hand, which is why this ends up on repeat so often.
- Riced cauliflower – I use frozen and thaw it first for convenience
- Butter – adds flavor and helps everything come together
- Garlic – fresh minced gives the best flavor
- Dried chives – an easy way to add a little extra flavor without chopping
- Kosher salt and pepper – season to taste
- Bacon – cooked and crumbled
- Shredded cheddar cheese – for that classic cheesy casserole texture
- Sour cream – makes it creamy and slightly tangy
How to Make Cauliflower Casserole
This comes together really quickly since everything just gets mixed and baked. The hardest part is cooking the bacon, and even that can be done ahead of time.
- In a large bowl, combine the riced cauliflower, melted butter, garlic, chives, sour cream, 2 cups of the shredded cheese, and most of the bacon (save a little for the top). Mix everything together until well combined, then taste and season with salt and pepper.
- Transfer the mixture to a 9x9 casserole dish and spread it out evenly. Top with the remaining cheese and reserved bacon.
- Bake at 400F for about 20 minutes, or until it’s hot, bubbly, and the cheese on top is melted. Serve warm.
Tips from Jennifer's Kitchen
- Cook the bacon ahead of time – I like to make a batch of my oven baked bacon and keep it in the fridge for recipes like this. It’s easy, hands-off, and perfect for crumbling into casseroles.
- Shred your own cheese if you can – Pre-shredded works fine, but freshly shredded melts a little better and gives you a creamier texture.
- Don’t skip tasting before baking – Once everything is mixed, give it a quick taste and adjust the salt and pepper. The bacon adds salt, so it’s better to check before it goes in the oven.
- Let it sit for a few minutes before serving – It will be very hot out of the oven and slightly loose. Letting it sit helps it set up and makes it easier to serve.
Frequently Asked Questions
Yes, just pulse fresh cauliflower florets in a food processor until they resemble rice.
Yes, you can mix everything together and store it covered in the refrigerator. When you’re ready to bake, just add a few extra minutes to the cooking time since it will be cold.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or oven until warmed through.
You can, but the texture may change slightly because of the dairy and cauliflower. It’s best fresh, but freezing will still work if needed.
Variations to try
- Make it spicy – Add diced jalapeños or a pinch of red pepper flakes for some heat.
- Turn it into a meal – Stir in cooked shredded chicken to make this a full dinner instead of just a side.
- Add a crunchy topping – Sprinkle crushed pork rinds on top before baking for a little texture.
How I make my plate
- Most of the time, I’ll serve this with my air fryer chicken thighs or air fryer chicken legs and keep everything really simple.
- If I’ve got baked chicken legs or something already prepped, I’ll use that and just add this on the side.
- When I want something a little more filling, I’ll pair it with my sirloin steak tips.
More Recipes Like This
- If you like easy casseroles, my chicken and vegetable casserole and taco casserole are both on repeat for me.
For another comfort food option, my cheeseburger casserole is always a hit.
If you want more cauliflower sides, I also make my cauliflower mash when I need something simple.
Loaded Cauliflower Casserole (Cheesy, Bacon Packed, and Easy)
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
Method
- Pre-heat oven to 400F (200C). Combine riced cauliflower, butter, garlic, chives, sour cream, 2 cups of the cheese, and bacon (reserve ¼ 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
Kate says
I’ve been on keto for awhile but t have always struggled finding vegetables I like. The cauliflower rice took on the flavors of the rest of the dish. This is absolutely great! I made this and was able to portion it out until 9 dishes & froze them for meals later. Will be back to make this again.
Missouri Gene says
I've made this 3 or 4 times now - it's my preferred potluck contribution, making sure that I have enough keto/low carb to eat at a party.
I no longer bother to microwave the rice. Instead I just grate a head of cauliflower into the mixing bowl, then add the other ingredients, spoon into the pan, top with cheese and bacon, and bake. Always perfect.
Thank you!
Kim says
Very tasty!!! Cut the recipe in half for smaller a portion. Made it with cream cheese instead of the sour cream as I did not have any on hand. Used bacon pieces from Costco for a quicker prep. Still over the top scrumptious! Will keep this on file to use again and again for a low carb dinner idea or side dish for a larger gathering. I served it with steamed broccoli on the side. Yum ❤️
Denise says
Made this to nite 8/3/21 I made 1/2 recipe and let me tell you!! YUM ME!!!!I loved loved it!!!!! Thanks!! I will be using again !! Mayb even make the whole recipe for a party! ❤️❤️
Anna says
I made this for dinner tonight. I used light sour cream, no bacon (vegetarian), vegan butter, added some diced red & orange sweet peppers, Mexican blend cheese & gruyere. It was scrumptious. ???? Thanks Jennifer. ????????
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.
Michelle says
I’m curious too! Does anyone know?
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
Marlana says
Yes
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!