Cauliflower Casserole
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My comforting and cheesy cauliflower casserole is loaded with tender cauliflower, crispy bacon, cream cheese, and gooey melted cheese in every bite.
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Why my cauliflower casserole recipe works
I simply adore this cauliflower casserole. It’s everything you love about a potato bake- rich, cheesy, and satisfying- just without the potato (or the carbs!).
I originally drew inspiration from my cauliflower mac and cheese, but after testing several versions, I adjusted the cheese-to-milk ratio and baking time to achieve the desired texture.
The goal was a velvety sauce, not a greasy, separated one. Now, it’s one of the dishes my partner requests weekly (and they claim they don’t even like cauliflower!). Here’s why:
- Quick and easy. Like my butternut squash casserole, this cauliflower casserole recipe takes mere minutes to assemble without sacrificing flavor.
- No watery casserole. The cauliflower stays tender without becoming watery.
- Naturally low-carb. You don’t need flour, pasta, or potatoes to make this keto cauliflower casserole taste just like a loaded baked potato.
What readers are saying
★★★★★ – “Made this tonight, left out the bacon and used heavy cream instead of half and half. It’s absolutely delicious and a great way of using cauliflower, which can be a bit bland. Will definitely be making this many times.” – Marion
Key Ingredients
Here are the main ingredients for this casserole, along with my kitchen notes. The complete list with measurements is in the recipe card.
- Cauliflower. You can cut the cauliflower head into florets yourself, or save time by buying pre-cut florets.
- Cream cheese. Make sure it’s softened and at room temperature before you get started. Room-temperature cream cheese is easier to work with and mixes easily into the casserole.
- Half-and-half cream. I prefer half-and-half, but if you want an extra-rich cream sauce, use heavy cream instead.
- Shredded cheese. I like using a mix of shredded mozzarella (the stretch) and cheddar cheese (for flavor).
- Seasonings. Garlic powder, onion powder, salt, and black pepper season the cauliflower casserole.
- Bacon. Cook the bacon slices until they’re super crispy and crunchy. I find that the crispier the bacon, the more it stands out in the creamy casserole. I’ve also used pancetta and prosciutto, and they worked well.
- Fresh parsley. For garnish. Sliced green onions make for a fantastic garnish, too.
How to make cauliflower casserole
Step 1 – Make the cheesy filling. Stir the cream cheese, half-and-half, shredded cheese, and seasonings together in a large bowl until smooth.
Step 2 – Fold the cooked cauliflower and crispy bacon into the cheesy mixture.
Step 3- Assemble. Transfer it to a casserole dish and sprinkle the remaining shredded cheese on top. Add the bacon.
Step 4 – Bake the casserole until it’s bubbly and the cheese is melted.
Arman’s recipe tips
- Bite-sized cauliflower. I find chopping the cauliflower into even, bite-sized pieces helps them cook evenly.
- Roast or air fry the cauliflower instead. This will make it even more addictive and slightly crunchy.
- For a thinner consistency, add a heaping scoop of sour cream or Greek yogurt to the cheesy filling. These are both mild-tasting enough not to affect the casserole’s flavor.
- Let it cool. I recommend setting the casserole aside for 10 to 20 minutes before serving. It will be piping hot, and you don’t want burnt mouths!
Cauliflower casserole variations
I’ve made this casserole countless times, and sometimes change things up for variety:
- Add a crunchy topping. Sprinkle buttery Italian-seasoned panko over the top before baking (note: it will no longer be keto-friendly).
- Switch up the cheese. Try Gruyere for a deeper flavor or blue cheese crumbles for a sharper bite.
- Add protein. Stir in shredded chicken, diced ham, sausage, or chopped turkey to make it a complete meal.
Storage instructions
To store: Store the leftovers in an airtight container in the refrigerator for up to 4 days.
To freeze: The casserole freezes well both before and after baking. After assembling and/or baking, cover the baking dish with a lid or foil, then freeze for up to 1 month. Either thaw it overnight before reheating, or bake it from frozen (add an extra 5 to 10 minutes to the bake time).
To reheat: Pop the leftover casserole in a 350ºF oven until it’s warmed through and bubbly again (about 15 minutes).
Frequently asked questions
I prefer to use fresh cauliflower florets, but frozen florets work in a pinch. Let the florets thaw completely, then stir them into the cheese sauce before baking. You don’t need to blanch frozen cauliflower.
I like to serve the casserole as a comforting main dish on lazy nights, but when I want to make it part of a meal, I’ll pair it with air-fried whole chicken, lemon-pepper wings, or a juicy reverse-sear ribeye. It complements my family’s other favorite side dishes, like green bean casserole, cornbread, and sauteed broccolini.
Unlike other cauliflower casserole recipes, I don’t suggest making this one ahead of time. Cooked cauliflower has more moisture than raw cauliflower, so the longer it sits, the more moisture it releases. When you bake it, water will pool along the edges of the casserole dish, yielding a watery casserole rather than a creamy one. Saying that, you can bake it first, then reheat it later- it won’t be as cheesy but still delicious!
Cauliflower Casserole
Video
Ingredients
- 2 heads cauliflower 1.2kg, chopped into bite-sized florets, about 8 cups
- 8 ounces cream cheese 225g, softened
- 1 cup half and half 240ml, or heavy cream
- 1 1/2 cups mozzarella cheese 170g, shredded and divided
- 1 cup cheddar cheese 110g, shredded and divided
- 1/2 teaspoon garlic powder 1.5g
- 1/2 teaspoon onion powder 1.5g
- 1/2 teaspoon salt 3g
- 1/2 teaspoon pepper 1g
- 5 slices bacon 75g, cooked and chopped
Instructions
- Preheat the oven to 190C/375F. Grease a baking dish with butter or cooking spray.
- In a large pot of boiling salted water, blanch the cauliflower florets for about 3-4 minutes, until slightly tender. Drain and set aside.
- In a mixing bowl, combine the softened cream cheese, half-and-half cream, 1 cup of shredded mozzarella cheese, ½ cup cheddar cheese, garlic powder, onion powder, salt, and black pepper. Mix until the ingredients are well incorporated and the mixture is smooth.
- Add the blanched cauliflower florets and chopped cooked bacon to the cheese mixture. Gently fold everything together to coat the cauliflower evenly with the cheesy mixture.
- Transfer the cauliflower mixture to the prepared baking dish, spreading it out evenly. Sprinkle the remaining mozzarella cheese and cheddar cheese over the top.
- Bake for about 25-30 minutes, or until the casserole is bubbly and the cheese has melted.
- Remove the casserole from the oven and let it sit for several minutes before serving.
Notes
- Cauliflower: Any cooked cauliflower works. You will need 8 cups total.
- Leftovers: Keep in the fridge for up to 4 days or the freezer for up to one month.
Nutrition
More comforting cauliflower sides
- Broccoli Cheese Cauliflower Rice Casserole
- Cauliflower Mashed Potatoes
- Roasted Cauliflower Soup
- Cauliflower Potato Salad
- Buffalo Cauliflower Bites
Originally published October 2023
This is absolutely delicious.
Aw, thank you Gabs. Thanks for taking the time to leave a lovely review and rating 🙂
can i make this a day ahead?
Hi Paul- Yes, you can. But you must keep it refrigerated and I’d also suggest lightly soaking up excess liquid that may have pooled around the edges before baking 🙂
What kind of dish do i use
I typically use a 9 x 13-inch pan.
Definite 5 star recipe! I did swap out half the cream cheese with Boison (garlic/herb), and omitted the bacon only because I didn’t have any on hand. Will be making this a lot!
Oh WOW- Lori- I need to try it with boursin!!!!
My husband was recently diagnosed with type two diabetes and trying to find low carb recipes have been challenging. I surprised him with this recipe tonight and we both loved it! No pasta, but still the Mac and cheese that we both love. ❤️ I will be checking back for more of your recipes. I just shared with my sister who is on a low carb diet.
Hi Colleen, I’m so happy you both enjoyed this recipe. Hopefully there are a few more around here that will help out too. Thanks so much for sharing.
Delicious! Easy to make. I used actual garlic instead of powder.
Made this recipe a couple of times already (family of five, doubled it) and everyone loves it. Used heavy cream this time and it was even more delicious! Thank you!
Oh wow, Margie- I’ll need to try that!
Made this tonight, left out the bacon and used heavy cream instead of half and half. Absolutely delicious, great way of using cauliflower which can be a bit bland. Will definitely be making this many times.
Omgosh this was so yummy!!!! I followed the recipe but added green onion, white pepper and diced ham……I will definitely make this again.
Oh wow, those are fabulous additions, Darla!
One of the best tasting casseroles I have ever made and super easy.
If using pre-cut cauliflower, how many cups?
Around 7-8 cups 🙂
How big is a serving? No one ever posts that.
Yes we do, it’s in the recipe card- 8 servings.
In a pinch can you use riced cauliflower? How would you prepare it too? I have frozen riced cauliflower and wish to avoid a trip to the store. This dish screams my name! I’m all about cauliflower now that I got past the mind game that it is yucky.
Hi Karen- I think riced cauliflower will work – it will be more like a gratin. Because it’s frozen, I’d actually recommend thawing it then sauteing it in a skillet (no spices). Remove excess liquid then assemble as a casserole 🙂