This easy Twice Baked Cauliflower Casserole has all the cheesy, bacon-loaded goodness of twice baked potatoes without the extra carbs! With just 15 minutes of prep, this satisfying side dish makes comfort food a little lighter!
I love to serve this keto cauliflower casserole with juicy keto pork tenderloin or dijon pork tenderloin medallions, for a delicious weeknight meal.
Recipe Highlights: Twice Baked Cauliflower Casserole
- Flavor: Each creamy and cheesy bite is loaded with rich, savory, smoky, and salty flavors.
- Time Saver: You can use pre-cut cauliflower florets and cooked bacon.
- Make Ahead: You can assemble this casserole, and refrigerate up to 24 hours before you need to bake it. Be sure to add 10 minutes to the bake time.
Total Time: 55 Mins Servings: 6 Cooking Method: Oven
Ingredient Notes
- Cauliflower: Fresh cauliflower should be bright and white without brown spots. Frozen cauliflower can also be used with increased roast time.
- Cream Cheese: Use softened block cream cheese so it blends easily into the warm cauliflower.
- Cheese: Other cheeses that would work are smoked cheddar, gouda, or mozzarella, so experiment and create a signature flavor.
- Bacon: Adds a delicious smoky flavor. Use pre-cooked bacon to make this easy.
- Green Onion: Chop small, then divide between the filling and topping. Chives are a great alternative.
How To Prep Cauliflower For Roasting
- Turn the cauliflower so that it is head side down on the cutting board.
- Cut the smaller stems from the large stem.
- Continue until all the florets are cut from the main stem and into bite-sized pieces.
How to Make Twice Baked Cauliflower
- Toss the cauliflower with oil & garlic. Bake.
- Blend cauliflower with cream cheese. Add some cheese & bacon.
- Add to a baking dish and top with more cheese.
- Bake again (full recipe below).
Save Some for Tomorrow
- Store cooled leftovers in an airtight container or dish covered with plastic wrap.
- Refrigerate up to 3 to 4 days, or freeze portions for up to 2 months. Thaw in the refrigerator overnight.
- Reheat small portions at intervals in the microwave. Warm larger portions covered with foil in the oven until heated through and uncover near the end.
More Creamy, Cheesy Veggie Sides
Did you make this Twice Baked Cauliflower Casserole? Leave a comment and rating below.
Twice Baked Cauliflower Casserole
Ingredients
- 6 cups cauliflower florets
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 2 ounce cream cheese
- 1 stalk green onion sliced, divided
- 1 cup cheddar cheese shredded, divided
- 4 slices bacon cooked and crumbled, divided
- salt and black pepper to taste
- ¼ cup Parmesan cheese shredded
- ¼ cup sour cream garnish, optional
Instructions
- Preheat oven to 400°F.
- Toss cauliflower, oil and garlic powder together and place on a baking sheet. Cook for 20 to 25 minutes or until cauliflower is tender.
- Blend together cauliflower with cream cheese until almost smooth. Add half of the green onion, cheddar cheese, and bacon and blend until incorporated. Season to taste.
- Add mixture to 1½ quart baking dish and top with the remaining cheddar cheese, bacon, green onion, and Parmesan cheese.
- Bake for 15 to 20 minutes or until cheese is melted and dish is heated through.
Notes
- Nutrition is calculated without sour cream (optional garnish).
- Refrigerate for 3 to 4 days, or freeze for up to 3 months, in an airtight container.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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