📝 About This Recipe
Indulge in all the comforting, smoky flavors of a loaded baked potato without the carb-heavy guilt. This velvety casserole features tender cauliflower florets swaddled in a rich, three-cheese garlic sauce and topped with crispy bacon and fresh scallions. It’s the perfect keto-friendly side dish that is so decadent, your family won't even realize they're eating a head of vegetables.
🥗 Ingredients
The Vegetable Base
- 2 medium heads Cauliflower (cut into bite-sized florets, stems removed)
- 1 tablespoon Extra Virgin Olive Oil (for roasting)
- 1/2 teaspoon Kosher Salt (for initial seasoning)
The Creamy Cheese Sauce
- 4 ounces Cream Cheese (softened to room temperature)
- 1/2 cup Sour Cream (full fat for best keto results)
- 1/4 cup Heavy Cream
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Onion Powder
- 1/4 teaspoon Smoked Paprika (for a hint of wood-fired flavor)
- 1.5 cups Sharp Cheddar Cheese (freshly shredded, divided)
- 1/2 cup Monterey Jack Cheese (freshly shredded)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Toppings & Garnish
- 6 slices Bacon (cooked until crispy and crumbled)
- 2 tablespoons Fresh Chives (finely chopped)
- 3 stalks Green Onions (thinly sliced)
- 2 tablespoons Parmesan Cheese (grated for a salty crust)
👨🍳 Instructions
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1
Preheat your oven to 425°F (220°C). This high heat is essential for roasting the cauliflower to develop flavor rather than just steaming it.
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2
Toss the cauliflower florets with olive oil and salt on a large rimmed baking sheet. Spread them in a single layer and roast for 15 minutes until tender-crisp and slightly charred at the edges.
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3
While the cauliflower roasts, prepare your 'loaded' base. In a large mixing bowl, beat the softened cream cheese until smooth.
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4
Whisk in the sour cream, heavy cream, garlic powder, onion powder, smoked paprika, and black pepper until the mixture is uniform and creamy.
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5
Stir in 1 cup of the shredded sharp cheddar and all of the Monterey Jack cheese into the cream mixture.
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6
Add half of the crumbled bacon and half of the sliced green onions to the sauce, reserving the rest for the final topping.
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7
Remove the cauliflower from the oven and lower the oven temperature to 375°F (190°C). Grease a 9x13 inch baking dish lightly with butter or oil.
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8
Transfer the roasted cauliflower into the bowl with the cheese sauce. Fold gently with a spatula until every floret is thoroughly coated in the cheesy goodness.
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9
Spread the mixture evenly into the prepared baking dish, pressing down slightly to eliminate large air pockets.
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10
Sprinkle the remaining 1/2 cup of cheddar cheese and the Parmesan cheese over the top.
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11
Bake for 15-20 minutes, or until the cheese is bubbly and the edges are starting to turn golden brown.
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12
Switch the oven to 'Broil' for the last 2 minutes if you prefer a deeply browned, crispy cheese crust.
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13
Remove from the oven and immediately top with the remaining bacon crumbles, green onions, and fresh chives.
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14
Let the casserole rest for 5 minutes before serving to allow the sauce to set slightly. Serve warm and enjoy!
💡 Chef's Tips
Always roast the cauliflower instead of boiling it; boiling adds too much moisture which results in a watery casserole. Use blocks of cheese and shred them yourself—pre-shredded cheese is coated in potato starch which adds carbs and prevents a smooth melt. If you want an even creamier texture, you can mash about 1/4 of the roasted cauliflower before mixing it with the rest of the florets. For a spicy kick, add a teaspoon of diced jalapeños or a dash of hot sauce to the cheese mixture. Make sure your cream cheese is truly at room temperature to avoid lumps in your sauce.
🍽️ Serving Suggestions
Pair this with a grilled Ribeye steak or Pan-Seared Salmon for a complete keto feast. Serve alongside roasted chicken thighs seasoned with rosemary and lemon. Enjoy as a hearty lunch on its own with a simple side of arugula tossed in lemon vinaigrette. Matches perfectly with a crisp, dry white wine like a Sauvignon Blanc or a light sparkling water with lime. For a BBQ vibe, serve it next to sugar-free pulled pork or smoked brisket.