Don’t just cook it once, cook it twice with this cheesy and smooth Twice Baked Cauliflower Casserole. Because for this recipe the second time’s a charm!
Healthy cauliflower is baked first and then covered in a cheesy sauce made from 3 kinds of cheese, and bacon. It is baked again for a bubbling and warm side dish.
Twice Baked Cauliflower Casserole
© Easy Low Carb.com
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Loaded Cauliflower Casserole
- This loaded cauliflower casserole is filled with cheddar cheese, parmesan cheese, cream cheese, and bacon. It combines the best of the cheese and cream world and well…what’s not to like about bacon?
- And for those out there who are on a low carb or keto diet this twice baked cauliflower is a perfect fit – high in fat and low in carbs.
- Don’t pass this recipe over, it will be a make again dish that even those not following a keto diet will love!
Ingredients and Variations
THE CHEESE – This casserole is loaded with three different kinds of cheese – cheddar, parmesan, and cream cheese. Melted, creamy, and gooey, this combination of cheese tastes so good together. Other cheeses that would work are a smoked cheddar, gouda or mozzarella, so experiment and create a signature flavor.
CAULIFLOWER – And don’t forget the most important part – cauliflower. Buy a bright and white head that has no brown spots. Fresh or frozen can be used for this recipe. Don’t have cauliflower? Then replace it with broccoli, it is just as healthy and delicious.
FOR FLAVOR – Bacon, green onion, and seasonings add a ton of flavor to this cheesy casserole.
SOUR CREAM – This is an optional garnish, but is so delicious, that it’s highly recommended. Greek yogurt is a great substitute if sour cream isn’t available.
Let’s Make Twice Baked Cauliflower!
Have this side dish ready as a stand-alone lunch or side dish.
- 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 as per the recipe below.
Tips for Success!
- How to prepare cauliflower? Turn the cauliflower head so the flower side is down. Trim around the large stem, cutting out the smaller stems. Continue until all the florets are cut from the main stem and into small bite-sized pieces. Trim pieces to a fairly uniform size for even roasting.
- Cut the cauliflower up ahead of time and refrigerate until ready to cook. Another time saving tip is to use frozen cauliflower instead of fresh. Thaw, toss with oil and seasonings and bake.
- To really save time on busy nights, prepare the entire casserole ahead of time and refrigerate until ready to bake. In this case the casserole will be cold, so increase the cook time by about 10 minutes, especially if the casserole goes directly from refrigerator to oven.
What to Serve With Twice Baked Cauliflower Casserole
Top this loaded cauliflower casserole with a spoonful of sour cream or greek yogurt and garnish with bacon bits, shredded cheddar and green onions. It would taste great as a side dish along with with Instant Pot BBQ Ribs, Air Fryer Roast Chicken, or Cajun Pork Bites, just to name a few!
Low Carb Casseroles and Sides!
- Low Carb Broccoli Casserole – a family favorite.
- Low Carb Cheesy Cauliflower Casserole – just 10 minute prep!
- Loaded Cauliflower Casserole – another tasty cauliflower casserole.
- Sautéed Asparagus and Mushrooms – delicious side dish.
- Loaded Baked Radishes Casserole – quick and easy.
Twice Baked Cauliflower Casserole
Ingredients
- 6 cups cauliflower florets
- 2 Tablespoons olive oil
- 1 teaspoon garlic powder
- 2 ounce cream cheese
- 1 green onion sliced, divided
- 1 cup cheddar cheese shredded, divided
- 4 slices bacon cooked and crumbled, divided
- salt and 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- 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 15-20 minutes or until cheese is melted and dish is heated through.
Notes
- Nutrition is calculated with out sour cream (optional garnish)
- To prepare cauliflower, 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.
- Trim cauliflower pieces to a uniform size for even roasting.
- Cut and refrigerate until ready to cook, or use frozen cauliflower instead of fresh.
- Cover and refrigerate prepared casserole for up to 24 hours, then uncover and bake. In this case the casserole will be cold, so increase the cook time by about 10 minutes, especially if the casserole goes directly from refrigerator to oven.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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