Cauliflower Casserole Recipe

The smell of bubbling cheese and crispy bacon filling my kitchen was enough to convince me this cauliflower casserole recipe was going to be a hit. Honestly, I didn’t expect cauliflower to taste this indulgent, but one bite changed my mind. 

It’s creamy, cheesy, and has just the right hint of smokiness from the bacon. The best part? It feels like comfort food but without the heaviness of potatoes. Trust me, once you try it, you’ll be coming back for seconds!

Ingredients:

Here’s everything you’ll need to bring this comforting casserole together.

• 2 lbs cauliflower florets, cut into bite-size pieces: fresh gives the best texture; steam until just fork-tender and drain well
• 8 oz cream cheese, softened: full-fat gives that rich, creamy base
• ½ cup sour cream: adds tang and smoothness
• 1½ cups sharp cheddar cheese, freshly grated: grates more smoothly and tastes sharper
• 1½ cups Monterey Jack cheese, freshly grated: helps with melty stretch and milder balance
• 1 tsp garlic powder: boosts savory depth without overpowering
• ½ tsp onion powder: rounds out the flavor profile
• 6 slices bacon, crispy cooked and coarsely chopped: adds smoky crunch
• ¼ cup fresh chives, chopped (reserve 1 Tbsp for garnish): brightens the dish with freshness
• Kosher salt and black pepper, to taste: essential for balancing flavors

Note: several serving as a note of full line under the ingredients as per the ingredients quantity.

Variations:

Make this recipe your own with these fun swaps and additions.

• Dairy-free: Substitute cream cheese and sour cream with full-fat coconut yogurt or cashew cream; use dairy-free cheddar and Monterey Jack-style shreds.
• Low-sodium or lighter option: Swap bacon for turkey bacon or omit it entirely; use low-fat sour cream and cream cheese.
• Flavor-enhancers: Stir in a pinch of smoked paprika, chopped jalapeños, or swap chives for green onions or parsley for fresh zing.
• Add-ins for texture or protein: Fold in cooked shredded chicken, ground beef, or roasted mushrooms to make it hearty.

Cooking Time

Here’s how much time you’ll need from prep to table.

• Prep Time: 15 minutes
• Cooking Time: 30 minutes (baking time)
• Total Time: 45 minutes in all

Equipment You Need:

A few simple tools make this recipe quick and easy.

• Mixing bowl: to blend the cheese, sour cream, and spices until smooth
• Casserole dish (9 × 13-inch): to bake the casserole evenly
• Non-stick spray: ensures easy cleanup and prevents sticking
• Steamer or pot with colander: to cook cauliflower until fork-tender

How to Make Cauliflower Casserole Recipe?

Follow these steps for a creamy, cheesy, and golden-baked casserole.

Preparing the cauliflower

First, I steam (or boil) the cauliflower until it’s tender to the tip of a fork, about 10 minutes. Then drain it very well. This keeps the casserole creamy and not watery. I make sure I drain every drop. 

Combining everything in the bowl

Next, I whisk together the softened cream cheese, sour cream, grated cheddar, Monterey Jack, garlic powder, and onion powder in a large bowl until it’s silky and smooth. I then gently fold in the cauliflower, half the bacon, and most of the chives, seasoning with a bit of kosher salt and freshly ground black pepper to taste.

Baking to melty perfection

I transfer that creamy mix to my pre-sprayed casserole dish. I sprinkle the remaining bacon on top and pop it into a preheated 425 °F oven. After about 20–25 minutes, it’s bubbling and golden, just the way I like it. I finish with the reserved chives right before serving for a fresh pop. 

Additional Tips for Making This Recipe Better

From my own kitchen experiments, here are a few pointers I swear by:

• I always drain cauliflower thoroughly and pat it with a towel to avoid a watery casserole.
• I grate my own cheese: freshly shredded melts so much better than pre-shredded.
• Let the baked casserole rest 5 minutes before serving. I find the flavors settle and it’s easier to scoop.
• I always use full-fat dairy; it’s richer and gives that gooey, comforting feel.

How to Serve Cauliflower Casserole Perfectly?

This dish is a star on its own or a sidekick to roasted meats or grilled chicken. For presentation, I sprinkle chopped parsley or more chives on top. Serving in the baking dish gives it a cozy, family-style look. I like placing it on a wooden board and letting guests spoon their portions right from the oven—warm, inviting, and delicious.

Nutritional Information

Here’s a rough breakdown per serving (based on the original recipe):

• Calories: ≈359 kcal
• Protein: moderate (from cheeses and bacon)
• Carbohydrates: low – cauliflower is low-carb friendly
• Fat: rich, due to full-fat dairy and bacon

Make Ahead and Storage

Here’s how to keep leftovers fresh and reheat them perfectly.

Storage

I cool the casserole completely, then cover it tightly and keep it in the fridge. It stays great for about 3 days. 

Freezing & Reheating

For freezing, I let it cool fully, double-wrap in plastic wrap or store in airtight containers, and freeze for up to 2 months. To enjoy, I thaw it overnight in the fridge and then bake until warmed through. 

Why You’ll Love This Recipe?

Here’s why this casserole is a serious winner:

• Comforting and indulgent, yet lower in carbs than the potato version—sinfully cheesy, soul-satisfying.
• Simple and satisfying, quick to pull together, and seriously comforting.
• Kid-friendly and crowd-pleasing, even the picky eaters in my life asked for seconds.
• Versatile and customizable makes it dairy-free, add proteins, or play with spices.
• Great for make-ahead convenience prep-then-bake or freeze for later ease.