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Loaded Keto Cauliflower Casserole is everything you love about a loaded potato, but with delicious healthy cauliflower. It’s low in carbs and the perfect side dish for holidays or any day of the week.
Keto Cauliflower Casserole
I’m always searching for new and creative holiday side dishes. And I really nailed it with my new loaded keto cauliflower side dish. It’s super easy to throw together, but decadent enough for the holiday table. My family gave it two thumbs up and asked for it at Thanksgiving and Christmas this year. Yet, it’s simple enough for a weeknight supper too.
Ingredients needed for this recipe:
- Truly Grass Fed Natural Creamy Butter
- garlic powder
- coarse Kosher salt
- ground black pepper
- cream cheese
- shredded cheddar cheese
- sour cream
- cooked bacon
Have you tried Truly Grass Fed dairy products? I really like them! They adhere to the highest standards of nutrition, flavor and quality, always non-GMO, growth hormone rBST-free and antibiotic free. Milk comes from small Irish family farms steeped in heritage and tradition make for a commitment to an exceptional product. The cows are 95% grass fed, spending the majority of their time grazing outdoors combined with feeding on ensiled grass during winter and some supplemental feed for extra vitamins and minerals. Products include: Natural Sharp Cheddar Cheese, Natural Aged Cheddar Cheese, Natural Creamy Butter Salted, and Natural Creamy Butter Unsalted. Click to find the nearest store: Truly Grass Fed Product Locator
Can I use frozen cauliflower?
Absolutely. Frozen cauliflower works great for this low carb cauliflower casserole with cream cheese and bacon. For a quick weeknight dinner, I definitely choose pre-chopped, frozen cauliflower. However, for a holiday meal like Thanksgiving or Christmas, I like to use fresh cauliflower. It just makes it more special.
Can I make this in advance?
This is such an easy cauliflower casserole. It can be prepped in advance and thrown together at the last minute. Cook the bacon and cauliflower several days in advance and shred the cheese too. Store everything in airtight containers in the fridge for 2-3 days before assembling and baking.
- 2 medium heads cauliflower, cut into bite-size florets (3
- to 4 pounds total)
- 2 tablespoons Truly Grass Fed Natural Creamy Butter, melted
- 1 teaspoon garlic powder
- 1 teaspoon coarse Kosher salt
- 1/2 teaspoon ground black pepper
- 6 ounces cream cheese, at room temperature
- 2 cups shredded cheddar cheese, divided
- 4 scallions, thinly sliced
- 2/3 cup sour cream
- 6 slices cooked bacon, roughly chopped
Place racks in the upper and lower thirds of your oven and preheat to 425 degrees F. Lightly coat a wide 3-quart casserole dish, such as a 9×13 pan, with nonstick spray.
Toss with the melted butter, garlic powder, salt and pepper. Roast until the florets are soft and begin to brown, about 30 minutes.
Meanwhile, mix together the cream cheese and 1 cup of cheese in a medium bowl until well combined. Dollop over the cooked cauliflower. Sprinkle with the remaining cheese and bake until the cauliflower is tender when pierced with a knife and the cheese is melted and bubbly, about an additional 5 minutes. Dollop sour cream evenly over the casserole and sprinkle with the scallions and chopped bacon pieces.
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