Steamed cauliflower is loaded with cheese sauce, bacon, sour cream, and chives in this cauliflower casserole side dish.
Why this recipe works
Cauliflower has never tasted better. I mean, who doesn’t love dousing vegetables in a creamy cheese sauce? Much like our broccoli casserole, this loaded cauliflower casserole is the perfect accompaniment to all sorts of main dishes whether it be for the holidays or alongside your weeknight meal.
This cauliflower bake is similar to a loaded baked potato. It has chives, sour cream, bacon, and loads of cheesy goodness. If that’s not enough to convince you, I’m not sure what is!
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
CAULIFLOWER – You will need 1 head of cauliflower, cut into bite-sized pieces equalling approximately 6 cups. In this recipe, we cook the cauliflower in a steamer basket, however, you can also cook it in the microwave. Place it in a microwave-safe bowl and add ¼ cup water. Cover with a plate and cook for 5 minutes. Drain all the water and pat dry.
ADDITIONS – If you don’t care for sour cream, you can omit this or substitute it with Greek yogurt. If you like things spicy, add some diced chilis and use pepper jack cheese. We used cheddar cheese and monterey jack, but you could also use colby jack in place of cheddar. I always recommend shredding your cheese from the block as opposed to buying prepackaged shredded cheese as it contains preservatives that do not melt as well and can make your cheese sauce grainy.
How to Make Cauliflower Casserole
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat the oven to 425°F and spray the casserole dish with nonstick cooking spray.
- In a large saucepan, add 1 ½ to 2 inches of water and turn on high.
- Place cauliflower pieces in the steamer basket and add to the pan. Cover with a lid and cook for 5 minutes.
- Lift the steamer from the pan and drain well. Set aside.
- In a separate saucepan, melt the butter and add the garlic and cook for 1 minute.
- Whisk in the flour and make a paste, then whisk in the milk. Cook until it begins to thicken.
- Add the cream cheese and melt, stirring to combine. Turn off the stove.
- Stir in the salt and pepper and add one cup of cheddar and monterey jack cheese. Stir until melted.
- Place the steamed cauliflower in the casserole dish and pour the cheese sauce over the cauliflower.
- Place in the oven and bake until bubbly and lightly browned for about 10 minutes.
- Remove and sprinkle with the chives. Serve immediately.
Frequently Asked Questions & Expert Tips
Store leftover cauliflower casserole in an airtight container in the refrigerator for up to 7 days. Reheat to serve.
I don’t recommend freezing this casserole. Milk products and cheese sauces can separate when frozen and thawed.
Serving Suggestions
Serve cauliflower casserole as a side dish when you are grilling or with chicken, beef, or pork. It’s also a delicious addition to the holiday dinner table! Feel free to top the casserole with crumbled Ritz crackers mixed with melted butter if that’s to your liking or simply finish it off with chopped chives.
Ingredients
- 1 head cauliflower cut into bite sized pieces, about 6 cups
- 2 Tbsp unsalted butter
- 1 Tbsp garlic minced. Approx 3-4 cloves
- 3 Tbsp all-purpose flour
- 2 cups whole milk or 2%
- 4 oz cream cheese
- 1 1/2 cups cheddar cheese shredded. Or colby jack
- 1 1/2 cups Monterey jack cheese
- 1/2 tsp salt
- 1/2 tsp ground pepper
- 5 slices bacon cooked and diced
- 2/3 cup sour cream or Greek yogurt
- 1 Tbsp chives chopped
Things You’ll Need
- 2-3 qt casserole dish
- Large saucepan
Before You Begin
- Easily double this recipe in a larger casserole dish to feed more.
- You can cook the cauliflower in the microwave if you want. Place in a microwave safe bowl and add ¼ cup water. Cover with a plate and cook for 5 minutes. Drain all the water and pat dry.
- When making the cheese sauce, don’t over cook. Turn off the burner when you add the cheese and stir till melted. Use immediately for best results.
Instructions
- Preheat the oven to 425°F and spray a 2-3 qt casserole dish with nonstick cooking spray.
- In a large saucepan, add 1 ½ to 2 inches of water and turn on high.
- Place cauliflower pieces in the steamer basket and add to the pan. Cover with a lid and cook for 5 minutes.
- Lift the steamer from the pan and drain well. Set aside.
- In a separate saucepan, melt the butter and add the garlic and cook for 1 minute.
- Whisk in the flour and make a paste, then whisk in the milk. Cook till it begins to thicken.
- Add the cream cheese and melt, stirring to combine. Turn off the stove.
- Stir in the salt and pepper and add one cup of cheddar and monterey jack cheese. Stir until melted.
- Place the steamed cauliflower in the casserole dish and pour the cheese sauce over the cauliflower.
- Add dollops of sour cream over the cauliflower. Sprinkle it with bacon and remaining cheese.
- Place in the oven and bake till bubbly and lightly browned for about 10 minutes.
- Remove and sprinkle with the chives. Serve immediately.
