This post may contain affiliate links. Please read our disclosure policy.
What do you get when you give humble cauliflower a baked potato glow up? Loaded cauliflower casserole is tender, roasted cauliflower with all the cheddar, bacon, green onion, and sour cream goodness of your favorite loaded baked potato.
Loaded Cauliflower Casserole
I’m never going to be the one to tell you to swap cauliflower for potatoes. Potatoes are potatoes and cauliflower will never be a potato. But cauliflower is lovely all on its own and it does play well with many of the same toppings and treatments potatoes usually get. This casserole is proof!
And if you’re as big a fan of this flavor combo as we are, you’ll want to try out Loaded Baked Potato Dip. Want to go next level? Try out our guaranteed crowd pleasing Loaded Steak Baked Potato.
Loaded Cauliflower
To make this hearty cauliflower bake, you’ll need the following ingredients:
- cauliflower
- olive oil
- garlic powder
- onion powder
- paprika
- kosher salt
- pepper
- cheddar cheese
- bacon
- green onions
- sour cream
Loaded Cauliflower Bake
Start by preheating your oven to 450°F. In a large mixing bowl, whisk together the olive oil, garlic, onion, salt, and pepper. Add the cauliflower to the bowl and toss with your hands to coat thoroughly.
Spread the cauliflower florets across a 9×13 baking pan. Roast for 10-15 minutes. The pieces should be slightly crisp and almost fork-tender.
Remove the cauliflower from the oven and reduce the oven temperature to 350°F.
Give the cauliflower a stir and top with cheddar cheese and crumbled bacon. Return to the oven for 3-4 minutes, just long enough to melt the cheese.
Remove from the oven and sprinkle generously with green onions. Serve topped with dollops of sour cream, if desired.
Do you love cauliflower as much as we do? Then you definitely need to try BBQ Cauliflower, Cauliflower Salad, and Cauliflower Gratin, too!
Looking for more hearty side dishes? Tender jasmine rice with bite sized broccoli florets in a cheesy sauce makes this Cheesy Broccoli Rice picky eater approved.
Loaded Cauliflower Casserole
Ingredients
- 2 cauliflower heads, medium-sized, cut into bite-size pieces about 8 cups florets
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika smoked or regular
- ½ teaspoon kosher salt adjust to taste
- ¼ teaspoon freshly ground pepper adjust to taste
- 2 cups freshly shredded cheddar cheese
- ½ cup cooked and crumbled bacon
- ¼ cup thinly sliced green onions for serving
- ½ cup sour cream for serving
Instructions
- Preheat your oven to 450°F. In a large mixing bowl, combine the olive oil, garlic, onion, salt, and pepper. Stir to combine. Add the cauliflower to the bowl and toss with your hands to coat thoroughly.
- Spread the cauliflower florets across a 9×13 baking pan. Roast for 10-15 minutes. The pieces should be slightly crisp and almost fork-tender. (You can roast a few more minutes for softer cauliflower. We like it to retain a good bit of crunch, so about 12 minutes is perfect for us.)
- Remove from the oven and reduce the oven temperature to 350°F. Stir the cauliflower and top with cheddar cheese and crumbled bacon. Return to the oven for 3-4 minutes, just long enough to melt the cheese.
- Remove from the oven and sprinkle generously with green onions. Serve topped with dollops of sour cream, if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
So easy & yum! For cauliflower lovers wanting a change from their regular cauli preparation. 😋
I’m so glad you like it!