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Keto Loaded Cauliflower Casserole - Comfort Food Without the Carbs

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 large head cauliflower (about 2 to 2.5 pounds), cut into florets
  • 6 slices bacon, chopped
  • 4 ounces cream cheese, softened
  • 1/2 cup sour cream
  • 1/4 cup heavy cream
  • 1 3/4 cups shredded sharp cheddar cheese, divided
  • 1/3 cup grated Parmesan cheese
  • 2 green onions (or chives), thinly sliced, plus more for garnish
  • 1 garlic clove, minced (or 1/2 teaspoon garlic powder)
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon smoked paprika (optional, but great)
  • Salt and black pepper to taste
  • 1 tablespoon butter (for greasing the baking dish)

Method
 

  1. Prep the oven and dish: Heat oven to 375°F (190°C). Grease a 9x9-inch or similar baking dish with butter.
  2. Cook the cauliflower: Steam or boil florets until just fork-tender, about 6–8 minutes. Don’t overcook. Drain well, then pat dry with paper towels to remove extra moisture.
  3. Crisp the bacon: Cook chopped bacon in a skillet over medium heat until crisp. Remove to a paper-towel-lined plate. Reserve 1 tablespoon bacon fat.
  4. Make the creamy base: In a large bowl, mix cream cheese, sour cream, and heavy cream until smooth. Stir in garlic, onion powder, smoked paprika, 1 1/4 cups cheddar, Parmesan, half the green onions, and half the bacon. Season with salt and pepper.
  5. Combine: Add the drained, dried cauliflower to the bowl. Gently fold until the florets are coated but not smashed. If it looks dry, add a splash more cream.
  6. Assemble: Spread the mixture evenly in the baking dish. Top with remaining cheddar and the rest of the bacon.
  7. Bake: Bake 18–22 minutes, until hot and bubbling around the edges and the top is melted.
  8. Finish: Broil 1–2 minutes for a golden top if you like. Let it rest 5 minutes. Garnish with remaining green onions and a dollop of sour cream if desired. Serve hot.