Creamy Cauliflower Casserole

Tastes of Lizzy T participates in affiliate advertising programs. We may earn a commission when you make a purchase through links on our site.

Loaded with bacon, cheese, and veggies this creamy cauliflower casserole is a hearty good for you recipe that the whole family will love!

Eating healthy can be easy when you give into your cravings in a guilt-free way! This recipe replaces potatoes while still ensuring there is flavor and sustenance.

If you’re looking for a way to cut down on carbs, and load up on good for you veggies, you’re going to want to make this recipe as soon as possible! Cauliflower is our go to ingredient for making swaps.

Cauliflower rice, bacon and thyme cauliflower mashed, cheesy mashed cauliflower bake and buffalo cauliflower are just a few tried and true cauliflower recipes that are low on carbs and tasty!

A close up of a casserole with cauliflower

What does cauliflower taste like?

If you’re wondering what cauliflower tastes like, it’s honestly bland (like a potato) and a little moist due to it’s high water volume.

Like a potato, cauliflower takes on the taste of what it’s cooked with -which makes it perfect for creating recipes that you enjoy!

How many carbs are in cauliflower?

One cup of chopped cauliflower has 5 grams of carbs, 3 of them being fiber, so it only has 2 net carbs! (Did you know 1 grape has about 1 carb?!)

How To Prepare Cauliflower For A Casserole

Preparing cauliflower for making a cauliflower casserole or even a cauliflower mash begins with the same process.

Take a cauliflower head, rinse it, then core it. (Remove the stems and center stalk of the head of a cauliflower.)

Cut the cauliflower into bite size chunks. For cauliflower mash, you could make them on the bigger side, but for a cauliflower casserole recipe, you want the potatoes to be on the smaller side (about an inch big).

Cook the cauliflower florets until it is fork tender. (The smaller the floret, the quicker it cooks.)

How To Cook Cauliflower

  • Instant Pot Directions: Add 1 cup of water to the Instant Pot along with the chopped cauliflower. Close the lid and set the valve to sealing. Set to pressure cook for 3 minutes. When the 3-minute cook time is finished, turn the valve to quick release. Once all of the pressure is released, open the Instant Pot and pour the cauliflower into a colander to drain off any excess water.
  • Stove Top Directions: Place the cauliflower in a large pot and cover with water. Cover the pot with a lid and bring to a boil over medium-high heat. Reduce the heat to medium and simmer covered for 15 minutes, or until the cauliflower is very tender. Pour the cauliflower into a colander to drain.
ingredients for cauliflower casserole

Ingredients For A Loaded Cauliflower Casserole

  • cauliflower florets
  • butter
  • green pepper
  • mushrooms
  • red onion
  • cooked bacon
  • flour (use a keto approved substitute for a keto cauliflower casserole recipe)
  • milk
  • salt and pepper
  • paprika
  • white cheddar cheese (or use a variety for a 3 or 4 cheese cauliflower casserole)

How To Make A Loaded Cauliflower Casserole

  • First, cook cauliflower until fork tender, then drain and set the cauliflower to the side.
  • If you find that your cauliflower is quite wet, set your cooked cauliflower florets spread over a clean kitchen towel to absorb the excess water.
chopped cauliflower on a cutting board
  • Next, melt butter in a large pan.
melted butter in a saucepan
  • Then add the chopped vegetables and crumbled bacon. Sauté for 3 minutes or until peppers and onions have softened.
vegetables in a saucepan
  • For this loaded cauliflower casserole, you can spin it in multiple ways, this recipe would work amazingly well with steak for a cheese steak cauliflower bake!
browning vegetables in a saucepan
  • Add in the flour, and cook the flour for about a minute or two. (This helps keep the sauce from tasting like flour.)
flour in a saucepan with vegetables
  • Gradually stir in the milk stirring constantly until it thickens. About 3 minutes. Season with salt and pepper.
  • Taste the sauce and adjust the salt and pepper to your liking. At this time, you can also dress up the sauce with your favorite dried herbs or seasonings too!
saucepan with creamy mushroom sauce
  • To assemble the cauliflower casserole, we’re going to layer the ingredients, as if it were a lasagna.
  • Into a well-greased 1 ½ quart casserole pan, add in half of the cauliflower and spread it around to create an even layer of cauliflower.
layered casserole with cheese
  • Top with half of the shredded cheese and then pour half of the sauce mixture over the cheese.
creamy casserole in a baking dish
  • Repeat the process and sprinkle paprika on the top for a nice presentation!
  • Bake uncovered for 35-40 minutes or until the top is bubbly and golden brown.
baked cauliflower casserole

Serve right away or store in air tight meal prep containers for up to 3 days in the fridge.

Can You Freeze Cauliflower Casserole?

If using air tight freezer safe containers, cauliflower casserole can last up to 10-12 months in a deep freezer.

plate of cauliflower casserole

What To Serve With Cauliflower Casserole

This loaded cauliflower casserole recipe can pass as a one pan meal, if you’re looking for a high protein meal, adding a side of meat would be best.

Here are some additional sides that can be served with a cauliflower casserole:

Cauliflower Casserole with bacon
Cauliflower Casserole with bacon

Creamy Cauliflower Casserole

5 from 1 vote
Loaded with bacon, cheese, and veggies this creamy cauliflower casserole is a hearty good for you recipe that the whole family will love!
Servings 6
Prep Time 20 minutes
Cook Time 40 minutes

Ingredients
 

  • 1 medium head of cauliflower
  • 1/3 cup butter
  • ½ cup diced green pepper
  • 1 cup mushrooms (sliced)
  • ½ cup red onion (chopped)
  • 8 slices cooked crisp bacon (crumbled)
  • ¼ cup flour
  • 1 cup milk
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 cups cheddar cheese (grated)
  • 1 teaspoon paprika

Instructions
 

  • Separate the cauliflower into small florets. In a large pot of boiling water cook until just tender. Drain and set aside.
  • Melt the butter in the saucepan.
  • Add the mushrooms, green pepper, onion and crumbled bacon. Sauté for 3 minutes.
  • Blend in the flour.
  • Gradually stir in the milk stirring constantly until it thickens. About 3 minutes. Season with salt and pepper.
  • Put half of the cauliflower into a 1 ½ quart casserole dish and sprinkle with half the cheese.
  • Spoon half the sauce over the cheese.
  • Put the rest of the cauliflower on top, sprinkle with the rest of the grated cheese and pour the rest of the sauce on top.
  • Sprinkle with paprika.
  • Bake at 350F for 35 to 40 minutes.

Notes

The calories shown are based on the recipe serving 6, with 1 serving being ⅙ of the recipe. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**

Nutrition

Calories: 445kcal | Carbohydrates: 14g | Protein: 18g | Fat: 36g | Saturated Fat: 19g | Cholesterol: 90mg | Sodium: 954mg | Potassium: 535mg | Fiber: 3g | Sugar: 5g | Vitamin A: 979IU | Vitamin C: 57mg | Calcium: 345mg | Iron: 1mg
Course Side Dish
Cuisine American
Calories 445
Keyword casserole recipe, low carb recipe, vegetable casserole
A close up of a cheesy casserole

About Julie Clark

I'm Julie Clark, CEO and recipe developer of Tastes of Lizzy T. With my B.A. in Education and over 30 years of cooking and baking, I want to teach YOU the best of our family recipes.

Get 5 Classic Recipes with a Deliciously Secret Twist

You might also like

Join the Discussion

Subscribe
Notify of

0 Comments
Inline Feedbacks
View all comments