Loaded Bacon Cauliflower Cheese Casserole
A rich and satisfying low-carb comfort dish featuring roasted cauliflower florets smothered in creamy cheese sauce and topped with crispy bacon and green onions. This hearty casserole combines the smoky flavor of bacon with sharp cheddar and Monterey Jack cheeses for a crowd-pleasing side that works perfectly for holiday gatherings or weeknight dinners. The cauliflower is roasted first to remove excess moisture, ensuring a creamy rather than watery final dish.
Ingredients
- 2 lbs cauliflower, cut into 1/2 inch pieces
- 1 Tbsp olive oil
- 2 Tbsp unsalted butter
- 2 Tbsp all-purpose flour
- 1 cup milk, room temperature
- ¾ tsp salt
- ¼ tsp garlic powder
- 1 cup Monterey Jack cheese, shredded
- ¼ cup sour cream
- 1 bunch green onions, thinly sliced
- ½ lb bacon, cooked and crumbled
- salt and pepper, to taste(optional)
- ½ cup sharp cheddar cheese, shredded
Instructions
- 1
Preheat oven to 400 degrees and place cauliflower on a large baking sheet
- 2
Drizzle cauliflower florets with oil and season with salt
- 3
Roast cauliflower florets about 20 minutes until tender
- 4
Transfer to a colander and drain as much liquid as possible
- 5
Place a saucepan over medium heat and melt butter
- 6
Add flour and whisk to combine
- 7
Allow flour to cook for about 30 seconds before whisking in milk, salt and garlic powder
- 8
Bring to a boil then reduce heat to low and simmer for 5 minutes
- 9
Remove from heat and whisk in Monterey jack cheese
- 10
When cheese is melted, stir in sour cream then season to taste with salt and set aside
- 11
In a large bowl, combine drained cauliflower, sliced green onion, crumbled bacon and cheese sauce
- 12
Stir to combine, test for seasoning and transfer to a 2-qt casserole dish that has been lightly sprayed with cooking spray
- 13
Sprinkle top with cheddar cheese and bake 25-30 minutes until bubbly
- 14
Remove from oven and allow to rest for at least 5 minutes before serving
Tips
Drain the roasted cauliflower thoroughly in a colander to prevent a watery casserole - excess moisture is the enemy of creamy texture.
Make sure milk is at room temperature before adding to the roux to prevent lumps from forming in your cheese sauce.
Let the casserole rest for 5-10 minutes after baking to allow the sauce to thicken and make serving easier.
Good to Know
Refrigerate covered for up to 3 days. Reheat in 350F oven until heated through.
Can assemble completely up to 1 day ahead. Cover and refrigerate, then bake as directed adding 5-10 extra minutes.
Serve hot as a side dish. Let rest 5 minutes after baking for easier serving.
Common Mistakes
Drain cauliflower thoroughly after roasting to avoid watery casserole.
Cook flour roux for at least 30 seconds to avoid raw flour taste.
Use room temperature milk to prevent lumps in cheese sauce.
Substitutions
FAQ
Can I make this ahead of time?
Yes, assemble completely and refrigerate up to 1 day. Add 5-10 minutes to baking time when cooking from cold.
Can I freeze leftovers?
Freezing is not recommended as the dairy sauce may separate and become grainy when thawed and reheated.
What if my cheese sauce is lumpy?
Strain the sauce through a fine mesh strainer or blend briefly with an immersion blender to smooth out lumps.