Loaded cauliflower bake is an easy side dish that’ll make everyone want to eat their vegetables! Tender cauliflower is loaded with sour cream, cheddar cheese and crispy bacon then baked until hot and bubbly. You’ll never want to eat cauliflower any other way!
I will NEVER turn down a loaded baked potato situation, but I think we can all agree that’s not the healthiest option! This loaded cauliflower bake combines all the delicious flavors of a loaded baked potato- with tender cauliflower as the star of the show!
Ingredients you’ll need:
- Cauliflower: Cut into florets. Feel free to use frozen as well, just cook according to package instructions instead of roasting.
- Olive oil: For roasting the cauliflower (you only need a little)!
- Salt, pepper, garlic and onion powder: All can be used to taste for seasoning the cauliflower.
- Sour cream: Full fat is preferred.
- Heavy cream: To thin the sour cream a little to mirror more of a saucy texture.
- Sharp cheddar cheese: Shredded.
- Bacon: Cooked until crispy and chopped.
- Chives: For topping. Green onions or parsley can be substituted.
This recipe is great for picky eaters! Cauliflower really doesn’t have too much flavor on its own- making it perfect for casseroles like this because it takes on the flavor of whatever sauces and toppings you put on It! In this case, sour cream, bacon and cheese are the flavors you’re really tasting!
How to make the best loaded cauliflower bake:
- Prepare the cauliflower: Cut the cauliflower into bite-sized florets. Discard any leaves and excess stems. Add the florets to your baking dish, drizzle with olive oil and season with salt, pepper, garlic and onion powder. Toss to distribute everything evenly.
- Roast the cauliflower and cook the bacon: Roast the cauliflower at 450 degrees F for 20-25 minutes or until fork tender. While the cauliflower roasts, cook the bacon until crispy (I usually air fry at 365 degrees for 12-14 minutes flipping hallway through) and chop into small pieces.
- Make the sauce: In a large mixing bowl, combine sour cream and heavy cream. Whisk until smooth, then add in half the shredded cheese and half the chopped bacon. Fold in the roasted cauliflower until completely coated in the sauce.
- Assemble: Transfer the cauliflower mixture to a 9×13 baking dish. Get it in an even layer, then top with remaining cheese and bacon.
- Bake: Bake for 10 more minutes. The cheese will be melted and the edges will be bubbly! Garnish with chives.
Side dishes that can be made ahead of time are some of my favorites because it takes even more pressure off those busy weekday nights! Go ahead and fully assemble this cauliflower casserole, cover it with plastic wrap and chill in the fridge until you’re ready to bake and serve!
My top tips:
- Bake the cauliflower until its fork tender. The cook time for this may vary depending on the size of your cauliflower florets.
- Use full fat dairy products! This won’t make or break the recipe but I will say- it tastes better with the full fat stuff!
- Make sure your bacon is cooked until crispy! The bacon won’t continue to cook once it’s added to the casserole, so you’ll want to do this while the cauliflower is roasting so that it’s ready when it’s time for assembly.
- If you’ve run out of chives, feel free to sprinkle chopped green onions or a little parsley on top for color and flavor!
- Let the casserole cool for 5 minutes before serving. This will give the sauce a chance to thicken and cling onto the cauliflower.
FAQ:
Sure! I’d recommend following the instructions on the package to cook it through, then pick back up with the recipe by combining the cooked cauliflower with the sour cream, bacon and cheese, etc.
I really like the sharpness of cheddar in this casserole but if you’ve run out or simply just want to use something else, colby, gouda and mozzarella cheeses are all comparable options due to their melty qualities.
You have a few options for cooking the bacon. I say do whatever you’re accustomed to but frying it in a skillet over low heat, baking in the oven or adding it to the air fryer are my go-to methods!
Definitely! Follow the recipe card instructions all the way up to baking- then cover the dish with plastic wrap and chill in the fridge until you’re ready to bake and serve!
Here’s some other side dishes to try out!
- https://dangthatssweet.com/garlic-butter-green-beans/
- https://dangthatssweet.com/extra-creamy-mac-and-cheese/
- https://dangthatssweet.com/blistered-shishito-peppers/
- https://dangthatssweet.com/garlic-and-herb-pull-apart-rolls/
- https://dangthatssweet.com/cheesy-cauliflower-bites/
- https://dangthatssweet.com/sausage-and-pepper-pastry-cups/
Loaded Cauliflower Bake
Ingredients
- 1 large head cauliflower cut into florets
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 2/3 cup sour cream
- 1/4 cup heavy cream
- 1 1/2 cups sharp cheddar cheese shredded
- 6-8 strips bacon cooked and chopped
- 2 tsp chives chopped
Instructions
- Cut the cauliflower into bite-sized florets. Discard any leaves and excess stems. Add the florets to your baking dish, drizzle with olive oil and season with salt, pepper, garlic and onion powder. Toss to distribute everything evenly.
- Roast the cauliflower at 450 degrees F for 20-25 minutes or until fork tender. While the cauliflower roasts, cook the bacon until crispy (I usually air fry at 365 degrees for 12-14 minutes flipping hallway through) then chop into small pieces.
- In a large mixing bowl, combine sour cream and heavy cream. Whisk until smooth, then add in half the shredded cheese and half the chopped bacon. Fold in the roasted cauliflower.
- Transfer the cauliflower mixture to a 9×13 baking dish. Get it in an even layer, then top with remaining cheese and bacon.
- Bake for 10 more minutes. The cheese will be melted and the edges will be bubbly! Garnish with chives.
This is a fantastic & well thought out recipe! The whole family loves it! Thank you so much for sharing 馃挏
Hi Lisa- so glad your family loves it! Thanks for the rave review! 馃檪