Loaded Cauliflower Mash Casserole Recipe

Loaded Cauliflower Mash Casserole with a serving being removed.

4.67 from 9 votes

Loaded Cauliflower Mash Casserole Recipe

The perfect swap for twice baked potatoes. It's unbelievably tasty and full of the loaded baked potato flavors you crave!

Prep Time10

Cook Time40

Total Time50

Course: casserole, Side

Cuisine: American

Keyword: casserole, cauliflower, Gluten-Free, keto, loaded, low carb, mash

Servings:

Calories: 248kcal

Author: Leigh Harris

Ingredients

1 Large head cauliflower
4 oz. Cream cheese cut into cubes
1/2 cup Sour cream
3-4 Green onions diced (green parts only)
1/4 cup Freshly grated Parmesan cheese
1 tablespoon Unsalted butter
1/2 teaspoon Kosher salt
1/2 teaspoon Fresh ground black pepper
6 slices Bacon cooked crisp and diced
1 cup Sharp cheddar cheese shredded

Instructions

Preheat oven to 350F. Prepare an 8x8 casserole dish with olive oil or non-stick spray.
Cut out the stem and core from cauliflower, and dice into small pieces. Steam the cauliflower for about 10 minutes until fork tender. Or cook in a large pot of boiling salted water until cauliflower is tender, but not too soft. Drain well and mash with a potato masher or electric hand mixer, we leave some chunks for texture.
1 Large head cauliflower
Mix the cream cheese, sour cream, green onions, Parmesan, butter, salt, pepper, and 3/4 of the bacon into the warm mashed cauliflower.
4 oz. Cream cheese, 1/2 cup Sour cream, 3-4 Green onions, 1/4 cup Freshly grated Parmesan cheese, 1 tablespoon Unsalted butter, 1/2 teaspoon Kosher salt, 1/2 teaspoon Fresh ground black pepper, 6 slices Bacon
Spread evenly the casserole dish. Sprinkle with cheddar cheese and reserved bacon.
1 cup Sharp cheddar cheese
Bake 15-20 minutes, or until hot and bubbly.

Notes

Steaming the cauliflower is the best way to reduce the amount of water remaining in the cauliflower.

You can place all the ingredients (except the bacon, green onions, and cheddar cheese) in a food processor for a creamier texture. Then just stir in the bacon and green onions and proceed with the recipe.

Storing - Place the cooled cauliflower in airtight container and refrigerate for up to 4 days. I do not recommend freezing this dish due to the dairy products.

Originally published: 01/18/2018

Nutrition