An amazingly rich and tasty cauliflower casserole is made with sour cream, shredded cheddar, and crumbled bacon.
Ready in just 30 minutes, it's the perfect side dish for a busy weeknight. Leftovers are great too!
One of my kids is not a fan of cauliflower. That's unfortunate, because my husband and I love it - it's such a wonderful, versatile vegetable for anyone on the keto diet.
However, this cauliflower casserole is magical! It's the only way she'll agree to eat cauliflower. I guess the cheese and bacon make it tolerable. I'm not complaining!
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Ingredients
You'll only need a few simple ingredients to make this tasty casserole. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
Fresh cauliflower florets: I haven't tried using frozen cauliflower in this recipe. But I suspect that fresh is the way to go.
Olive oil spray: I love cooking with olive oil. But if you'd rather use an oil with a higher smoke point, you can use avocado oil instead.
Kosher salt and black pepper: If using fine salt, you should reduce the amount you use, or the casserole could turn out too salty.
Sour cream: I use light sour cream, but feel free to use full-fat.
Whole milk: You can use heavy cream instead if you wish.
Dijon mustard: This traditional French mustard is creamier, thicker, and less vinegary than yellow mustard. I highly recommend using it in this recipe.
Cayenne pepper: It doesn't make the dish spicy, but adds an interesting layer of flavor.
Shredded cheddar: I like to use sharp cheddar or even extra-sharp for the best flavor.
Bacon bits: I use commercial ones, but you can also cook bacon until crispy and crumble it.
Thinly sliced scallions: They make a beautiful garnish and they also add a nice flavor to the dish.
Instructions
Making this cauliflower casserole couldn't be easier! Scroll down to the recipe card for detailed instructions. Here are the basic steps:
Prep the cauliflower. I buy bagged cauliflower, so it's already washed and cut into large florets - I just cut it into smaller florets.
Roast the cauliflower. Next, quickly roast the cauliflower in a hot oven.
Mix with a creamy sauce. Now, mix the roasted cauliflower with an easy sauce of sour cream, Dijon, and spices.
Bake. Top the casserole with cheese and place it in a preheated oven until the cheese is melted.
Garnish. A sprinkle of bacon bits and sliced scallions adds flavor and color to this tasty, pretty casserole.
Frequently asked questions
Absolutely. I use light sour cream in this recipe, a personal preference, but you can absolutely use full fat. Whole-milk Greek yogurt would probably be okay too. Although maybe a bit on the sour side and not as tasty as sour cream.
I recommend using fresh cauliflower in this recipe. If you're like me and you're too lazy to prep a head of cauliflower, you could buy bags of pre-washed cauliflower florets.
While I'm certainly a fan of microwave cauliflower, in this recipe I do recommend roasting it, which greatly enhances its flavor.
Variations and substitutions
I love this recipe as is and almost always make it as written. But in case you'd like to vary the basic recipe, here are a few ideas for you:
- Top the casserole with thinly sliced jalapenos (use gloves when handling them).
- Add a sprinkle of dry-grated parmesan.
- Mix cooked shredded chicken into the mixture to turn the casserole into a complete meal. You'll need to increase the sauce ingredients if you do this.
Serving suggestions
Since I bake it in a 425°F oven, I like to serve this casserole with a main dish that I can cook in the same oven. So I often serve it with one of the following:
Storing leftovers
Leftovers keep well in the fridge, in a sealed container, for 3-4 days. They are best reheated gently in the microwave on 50% power.
I freely admit that I sometimes eat them cold and think they are excellent even straight out of the fridge!
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Recipe card
Keto Cauliflower Casserole with Cheddar and Bacon
INGREDIENTS
- 1 large head cauliflower cut into small florets (1.5 lb. florets)
- Olive oil spray
- 1 teaspoon Diamond Crystal kosher salt (not fine salt)
- ¼ teaspoon black pepper
- ½ cup sour cream (I used low-fat, feel free to use full-fat)
- 2 tablespoons whole milk (or cream)
- 1 teaspoon Dijon mustard
- 1 teaspoon minced fresh garlic
- Pinch cayenne pepper
- 1 cup shredded sharp cheddar divided
Garnish:
- 2 tablespoons bacon bits
- 2 tablespoons thinly sliced scallions green parts
INSTRUCTIONS
- Preheat your oven to 425 degrees F. Line a rimmed baking sheet with parchment paper.
- Arrange the cauliflower florets on the baking sheet. Liberally spray them with olive oil and season them with kosher salt and black pepper. Roast the cauliflower until tender-crisp, about 12 minutes.
- Meanwhile, in a large bowl, mix the sour cream, milk, Dijon, garlic, cayenne, and ½ cup cheddar.
- When the cauliflower is done, add it to the sour cream sauce and mix to combine.
- Transfer the mixture to a greased 1.5-quart baking dish. Top with the remaining shredded cheddar. Return the baking dish to the oven and bake just until cheese is melted, about 10 minutes.
- Sprinkle the casserole with the bacon bits and the scallions and serve.
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NOTES
- Top the casserole with thinly sliced jalapenos (use gloves when handling them).
- Add a sprinkle of dry-grated parmesan.
- Mix cooked shredded chicken into the mixture to turn the casserole into a complete meal. You'll need to increase the sauce ingredients if you do this.
NUTRITION PER SERVING
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Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. 