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Loaded Cauliflower Casserole in a white dish topped with melted cheese, turkey bacon, and chives on a wooden table

Loaded Cauliflower Casserole

This Loaded Cauliflower Casserole is an easy and healthy twist on a classic dish, delivering all the deliciousness without the heavy carbs. Perfect for busy weeknights!
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Side Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 6 slices turkey bacon, or more to taste
  • 1 large head cauliflower, cut into florets
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 1 clove garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 cups shredded Colby-Monterey Jack cheese, divided
  • 1 (8 ounce) package baby bella mushrooms, roughly chopped
  • 6 tablespoons chopped fresh chives, divided

Method
 

  1. Preheat your oven to 425°F (220°C) and lightly grease a 9x13-inch baking dish.
  2. Cook the turkey bacon in a large skillet over medium-high heat until crispy, about 10 minutes. Drain on paper towels and crumble once cool.
  3. Steam the cauliflower florets using a steamer basket for 15-20 minutes or until fork-tender. If using frozen, steam for about 12 minutes.
  4. In a large bowl, mix sour cream, mayonnaise, garlic, salt, and pepper. Stir in the steamed cauliflower, half the crumbled bacon, 1 cup of cheese, mushrooms, and 3 tablespoons chives until well combined.
  5. Spread the mixture evenly in the prepared baking dish. Top with the remaining cheese and bacon.
  6. Bake for 20 minutes, or until the casserole is bubbling and the cheese is melted to golden perfection.
  7. Sprinkle the remaining 3 tablespoons of chives on top before serving.

Notes

Make sure to steam the cauliflower just until fork-tender—it shouldn’t be mushy, or the casserole won’t hold its texture. This dish is perfect for meal prep! Portion leftovers into airtight containers and refrigerate for up to 3 days.