Loaded Cauliflower Casserole
This Loaded Cauliflower Casserole is a comforting and flavorful dish that combines creamy cheese, crispy turkey bacon, and tender cauliflower for a low-carb, crowd-pleasing meal perfect for any occasion.
Servings: 6 servings
Ingredients
- 1 large head cauliflower cut into florets
- 6 slices turkey bacon chopped
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup plain Greek yogurt for creaminess and tang
- 1/2 cup sour cream
- 2 cloves garlic minced
- 1 small onion finely chopped
- 1/4 cup chopped green onions or chives
- 1/4 cup fresh parsley chopped
- 1/2 teaspoon smoked paprika
- salt and black pepper to taste
- 2 tablespoons olive oil or unsalted butter
Instructions
Prepare the Cauliflower
- Preheat your oven to 375°F (190°C). Wash and chop the cauliflower into bite-sized florets.
- Bring a large pot of salted water to a boil and blanch the cauliflower for about 5 minutes until just tender. Drain well and set aside.
Cook the Bacon and Aromatics
- In a large skillet, heat the olive oil or butter over medium heat. Add the chopped turkey bacon and cook until crispy, about 5-7 minutes.
- Remove the bacon with a slotted spoon and place it on paper towels to drain.
- In the same skillet, add the chopped onion and sauté until translucent, about 3 minutes. Add the minced garlic and cook for another minute until fragrant.
Make the Creamy Cheese Mixture
- In a large mixing bowl, combine the Greek yogurt, sour cream, shredded cheddar, mozzarella, Parmesan cheese, smoked paprika, salt, and black pepper.
- Stir in the cooked onions, garlic, and half of the crispy turkey bacon. Mix well until everything is evenly incorporated.
Assemble the Casserole
- Add the drained cauliflower florets to the cheese mixture and gently toss to coat.
- Transfer the mixture to a greased 9x13-inch baking dish, spreading it out evenly. Sprinkle the remaining turkey bacon and green onions on top.
Bake to Perfection
- Place the casserole in the preheated oven and bake for 25-30 minutes, or until the top is golden and bubbly.
- Optionally, broil for an additional 2-3 minutes for a crispier top, watching closely to avoid burning.
Garnish and Serve
- Remove the casserole from the oven and let it cool slightly. Garnish with fresh chopped parsley before serving.
- Serve on its own or paired with a fresh green salad or grilled chicken.
Equipment
- Large pot
- Large Skillet
- Mixing Bowl
- 9x13-inch Baking Dish
- Slotted Spoon
Notes
Be sure to drain the cauliflower well after boiling to prevent a watery casserole. Use a mix of cheeses for best flavor and texture. You can add a splash of milk or cream for extra creaminess. Swap bacon types or omit for vegetarian options. Fresh herbs brighten the dish. Avoid overcooking cauliflower to keep texture.
Variations include adding sautéed mushrooms, roasted bell peppers, spicy jalapeños, different cheeses like smoked gouda, extra veggies like broccoli or spinach, and herb swaps such as thyme or basil. Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for up to 2 months.