This Keto Cauliflower Casserole is so rich, creamy, and delicious that you won't miss the carbs! Cheesy, buttery comfort food like this is satisfying in its own right and makes a hearty side that both kids and adults will love. This is a company-worthy dish a turn to again and again.
If there were a super-hero vegetable in the low carb world, cauliflower would surely be it. It is mild tasting and one of the most versatile veggies around.
From Buffalo Cauliflower Wings to Cilantro Lime Cauliflower Rice, and even Cauliflower Hummus, it really does do it all.
I love Mashed Cauliflower, and this Mashed Cauliflower Casserole is irresistible. I served it to the family the day after making it, and they couldn't believe how much like potatoes it was.
Ingredients for Making Loaded Cauliflower Casserole
- Cauliflower - Look for firm, bright white heads that are free from brown spots. Cauliflower will keep for a week or more if you store it wrapped in paper towels in a produce bag.
- Cream Cheese - Use full-fat cream cheese.
- Butter - I like to use unsalted butter because it gives me more control over the final dish's salt level. If all you have is salted butter, it will work just fine but make sure that you add less salt and adjust to your taste.
- Sour Cream - You want to use full-fat sour cream.
- Salt and Pepper - I use finely ground sea salt and fresh ground black pepper.
- Cayenne Pepper - I like the subtle heat this adds, but if your family shuns heat, feel free to omit this.
- Cheddar Cheese - My preference is for fresh grated sharp cheddar. Freshly grated cheese typically has a fuller flavor than pre-grated, and it is free of unnecessary fillers.
- Bacon - To make recipes like this Keto Loaded Cauliflower Mash easier, I like to bake a couple of packages of bacon during my weekly meal prep.
- Chives - I grow chives in a pot throughout the year so that I always have them on hand. If you don't have them, green onions (also called spring onions) make an excellent substitute.
Tips and Tricks
- If you want to brown the top, turn on the broiler for a few minutes at the end of the cooking time. Just make sure that you keep a close eye on it, so it doesn't burn!
- Make sure you process the cauliflower long enough in the food processor. Thoroughly processing helps this Loaded Cauliflower Mash more closely resemble mashed potatoes.
Tools Needed to Make Mashed Cauliflower Casserole
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- Food processor
- 9" x 9" baking dish
- Use chopped green onions in place of chives.
- Feel free to play with the cheese here! Any shreddable cheese works - smoked gouda is a particular favorite of mine.
- Roasted cauliflower works nicely here too.
Frequently Asked Questions
Absolutely! Cauliflower is a fantastic option for keto. A cup of cauliflower contains just two net carbs.
Yes, this is a great recipe to make ahead of time. You can cook it and then reheat or prepare the casserole and then bake it just before serving.
How to Make Keto Cauliflower Casserole
Start by preheating your oven and preparing your pan.
Bring water to a boil and cook the cauliflower florets until tender, about five minutes. Drain and place on paper towels to absorb excess moisture.
Place the cauliflower, cream cheese, butter, sour cream, salt, pepper, and cayenne pepper in your food processor.
Process until very smooth - at least three minutes.
Add in a cup of the cheddar, half of the bacon and the chives. Pulse until just combined.
Transfer to the prepared baking dish and top with remaining cheese and bacon. Bake for 20 minutes.
Keto Cauliflower Casserole
- 2 heads cauliflower cut into florets
- 8 ounces cream cheese cubed and at room temperature
- ½ cup unsalted butter sliced and at room temperature
- 1 cup sour cream
- 1 ½ teaspoons sea salt
- ½ teaspoon fresh ground black pepper
- ¼ teaspoon cayenne pepper
- 2 cups shredded cheddar cheese divided
- 8 ounces bacon cooked and crumbled, divided
- ¼ cup chopped fresh chives
- Preheat the oven to 400° F. Spray a 9" x 9" pan with cooking spray.
- Bring a large pot of salted water to a boil. Add cauliflower and cook for 5 minutes.
- Drain and place the cauliflower on paper towels to absorb excess moisture.
- Transfer to a food processor and add cream cheese, butter, sour cream, salt, pepper, and cayenne pepper. If you would like the consistency to be thinner, add in heavy cream 1 tablespoon at a time.
- Process for 3 to 5 minutes, until very smooth.
- Add 1 cup of cheddar cheese, half of the bacon, and the chives. Pulse until just combined.
- Transfer to a baking dish and top with the remaining cheese and bacon.
- Bake for 20 minutes. Garnish with additional chives if desired.
This was unbelievable. The flavor was fantastic. My father-in-law was convinced it was potatoes and asked for second helpings (something he never does).
I am so glad you enjoyed it as much as we do! My husband had the same exact reaction.
I have been low carb for many years now and Wendy you have THE BEST LOW CARB RECIPES...
Thank you...I am 77 and love my way of life...LOVE IT...
this will be made soon as I get to the store...
You are so sweet Shelia! I hope you like this one as much as I do. It is one of my absolute favorites and on my menu for tomorrow night.
I'm new to the Low Carb diet. Your recipe sounds great. Could you tell me how many servings it makes, how many carbs per serving & how many net carbs per serving.
Sorry if it was stated & I over-looked it.