Keto Loaded Cauliflower Bake

The Keto Loaded Cauliflower Bake is a savory, low-carb twist on classic loaded baked potato casserole, using roasted cauliflower as a creamy base instead of potatoes. Tender roasted cauliflower is mashed with butter, sour cream, and a splash of heavy cream, then folded together with sharp cheddar, melty mozzarella, and crisp bacon for rich, comforting flavor. A generous topping of more cheese and bacon creates a bubbly, golden crust, while fresh green onions add brightness and balance to each bite. This comforting, nutrient-dense bake works beautifully as a hearty side dish or a satisfying main, reheats well for meal prep, and delivers all the cozy, cheesy satisfaction of traditional comfort food while staying keto-friendly.

Course Main Course, Side Dish

Cuisine American

Keyword Bacon, Casserole, Cauliflower, cheesy, gluten free, keto, low-carb

Prep Time 20

Cook Time 30

Total Time 50

Servings servings

Calories 320kcal

Equipment

Cutting board
Chef's knife
rimmed baking sheet
Parchment Paper
large mixing bowl
potato masher or fork
10 inch to 9x13 inch baking dish
Skillet
measuring cups and spoons
Oven

Ingredients

For the roasted cauliflower base

2 pounds cauliflower, cut into small florets
3 tablespoons olive oil
1 teaspoon fine sea salt divided, plus more to taste
1/2 teaspoon black pepper freshly ground
1 teaspoon garlic powder
1/4 teaspoon smoked paprika optional, for a subtle smoky flavor

For the creamy loaded mixture

4 ounces cream cheese cut into small cubes and softened
1/4 cup unsalted butter cut into pieces and softened
1/3 cup sour cream full fat
1/4 cup heavy whipping cream
1 1/2 cups shredded sharp cheddar cheese divided
1 cup shredded mozzarella cheese low moisture, part skim
6 slices thick cut bacon cooked crisp and crumbled, divided
3 tablespoons green onions thinly sliced, plus extra for garnish
1/4 teaspoon onion powder optional
1/8 teaspoon red pepper flakes optional, for gentle heat

Instructions

Preheat the oven to 425°F and line a rimmed baking sheet with parchment paper.
Add the cauliflower florets to the prepared baking sheet, drizzle with olive oil, sprinkle with about 3/4 teaspoon of the salt, the black pepper, garlic powder, and smoked paprika, and toss well to coat evenly, spreading the florets into a single layer.
Roast the cauliflower for 20 to 25 minutes, tossing once halfway through, until the edges are browned and the florets are just tender when pierced with a fork without becoming mushy.
While the cauliflower roasts, cook the bacon in a skillet over medium heat until very crisp, then transfer to a paper towel lined plate to cool and crumble into small pieces.
Reduce the oven temperature to 375°F and lightly grease a 9x9 inch or similar sized baking dish.
Transfer the hot roasted cauliflower to a large mixing bowl and add the cream cheese, butter, sour cream, and heavy whipping cream, then mash with a potato masher or a sturdy fork until mostly smooth, leaving a few small chunks for texture if desired.
Stir in 1 cup of the shredded cheddar, all of the mozzarella, about two thirds of the crumbled bacon, the green onions, onion powder, red pepper flakes, and the remaining salt, tasting and adjusting seasoning as needed.
Spoon the cauliflower mixture into the prepared baking dish, spreading it into an even layer with a spatula.
Sprinkle the remaining 1/2 cup cheddar evenly over the top, then scatter the remaining bacon over the cheese.
Bake the casserole at 375°F for 12 to 15 minutes, or until the cheese is melted, bubbly, and lightly golden around the edges.
Remove the bake from the oven and let it rest for about 5 minutes to set slightly, then garnish with extra sliced green onions before serving hot.

Notes

For an even creamier texture, use an immersion blender to puree the roasted cauliflower with the cream cheese and butter before folding in the cheeses and bacon. Make sure the cauliflower is roasted just until tender and not overly soft to prevent a watery casserole once baked. You can assemble the dish up to the baking step, cover tightly, and refrigerate for up to 2 days before baking, adding a few extra minutes to the bake time if going straight from the fridge. Leftovers keep well in an airtight container in the refrigerator for 3 to 4 days and reheat best in a 350°F oven until warmed through, although a quick microwave reheat also works if you do not mind slightly softer bacon. To turn this into a complete meal, pair it with grilled chicken, steak, or roasted sausage, or simply enjoy a larger portion as a satisfying keto main dish on its own.

Nutrition