Keto Cauliflower Casserole
A cozy, rich keto cauliflower casserole featuring tender florets smothered in a velvety cheese sauce with smoky bacon, sharp cheddar, sour cream, and fresh green onions.
Equipment
- Steamer insert
- Large mixing bowl
- Casserole Dish
Ingredients
- 1 large head cauliflower cut into small florets
- 4 oz cream cheese softened
- 2/3 cup sour cream
- 1 1/2 cup Cheddar cheese shredded
- 6 strips bacon cooked and chopped
- 1/4 cup green onion finely chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
Instructions
- Heat the oven to 350 °F and lightly coat a small casserole dish with nonstick spray. The dish should be ready before the filling is mixed so you can transfer it while the cauliflower is still warm.
- Steam the cauliflower in a steamer insert over boiling water for 5 minutes, or blanch it in boiling water for 4 to 5 minutes, until crisp-tender. A fork should slide into a floret easily but still meet a little resistance at the center.
- Drain the cauliflower well, then stir the sour cream and softened cream cheese together in a large bowl until smooth before mixing in the shredded cheese, bacon, green onion, salt, pepper, and garlic powder. The cheese mixture should look thick and creamy enough to cling to a spoon instead of looking loose or grainy.
- Fold the cauliflower into the cheese mixture, spread everything into the prepared dish, and bake for 15 to 20 minutes. It’s ready when the sauce is bubbling around the edges, the cheese is fully melted, and the top has a few golden brown spots.
Notes
Moisture tip: Steam the cauliflower just until crisp-tender and pat the florets completely dry with paper towels before mixing to prevent a watery cheese sauce.
Ingredient tip: Shred Cheddar cheese from a block for a smooth melt, and soften the cream cheese to room temperature to avoid lumps in the sauce.
Storage: Refrigerate cooked portions promptly at 40 °F or below, and do not leave them at room temperature for more than 2 hours. Unbaked assembled casseroles can be frozen for up to 3 months.
Reheating: Warm a full casserole covered in a 325 °F oven, or microwave single servings at 50% power in short bursts to prevent separating.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.