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Casserole dish filled with creamy cauliflower topped with cheddar cheese, bacon, and chives.

Cheesy Loaded Cauliflower Casserole

This creamy, cheesy cauliflower casserole is loaded with cheese, bacon, chives, and cauliflower - tossed in an indulging creamy sauce. The perfect side dish for any holiday or occassion!
Course Side, Side Dish
Cuisine American
Keyword Bacon, Casserole, Cauliflower, Cheesy, Side Dish
Prep Time 15 minutes
Cook Time 45 minutes
Servings 8 servings (1/2 cup)
Calories 264kcal


  • 2 small heads of cauliflower chopped into small florets
  • 6 slices bacon chopped
  • 1 tablespoon unsalted butter
  • 1/2 cup chopped onion yellow or white
  • 2 teaspoons minced garlic 3-4 cloves

Cheddar Sauce:

  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour or thickener of choice *See notes below
  • 2 cups almond milk or milk of choice
  • 1/4 cup cream cheese cut into small cubes
  • 1/2 cup half and half or more milk
  • 1/2 cup 2% plain greek yogurt or sour cream
  • 1 teaspoon salt more or less, to taste
  • 1/4 teaspoon black pepper more or less, to taste
  • 2 cups sharp cheddar cheese freshly shredded


  • Preheat oven to 350 degrees F and spray a 9x13" baking dish with nonstick cooking spray.
  • Place a large pot of salted water over high heat and bring to a boil. Once boiling, add the cauliflower florets and blanch for 3-4 minutes. Drain the cauliflower and transfer to a plate lined with paper towels (to absorb some water). Set aside.
  • Chop the bacon into small pieces and add them to a large saucepan set over medium heat. Once the bacon has started to sizzle, cover with a lid, and cook until golden (or preferred doneness). Don't overcook as bacon will continue cooking in the oven.
    Remove from heat and transfer bacon bits with a slotted spoon to a plate lined with paper towels. Set aside.
  • If using butter, wipe the saucepan clean of any leftover bacon grease and add 1 tablespoon to the pan.
    If using bacon grease, discard all but 1 tablespoon to fry.
    Return the saucepan to medium heat. Add the chopped onion and saute for 3-4 minutes or until caramelized. Add the minced garlic, stir, and cook 1 minute.
  • Reduce the heat to medium-low. Add the additional 2 tablespoons of butter to melt. Once melted, sprinkle with flour and whisk until a paste forms. Allow the flour to cook 1 minute.
  • Slowly pour in the milk, whisking as you pour to fully combined. Pour in the half and half, whisk. Bring to a low simmer for 2-3 minutes before adding the cream cheese. Continue whisking until all of the cream cheese has melted.
  • Remove from heat. Stir in the greek yogurt, 1 cup of sharp cheddar cheese, and half the bacon. Season the sauce with salt and pepper - to taste.
  • Transfer the cauliflower to the prepared baking dish. Pour the cheese sauce overtop and gently stir to combine. Top with remaining cheddar cheese and bacon.
  • Bake for 20-25 minutes or until the cauliflower is fork-tender. Garnish with salt, pepper, and freshly chopped chives.


Add chicken to make this a complete meal!
Keto-friendly option: you can either omit the flour entirely, allow the milk to cook down a little more or use a little less milk and a bit more cream cheese and cheddar cheese for a thicker sauce. Another option is guar gum or xanthan gum.
Gluten-free option: use the GF version of all-purpose flour or cornstarch as a thickener.
Freshly shredded cheese will always melt better and more easily than prepackaged. 


Serving: 1serving | Calories: 264kcal | Carbohydrates: 8g | Protein: 11g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 695mg | Potassium: 296mg | Fiber: 2g | Sugar: 2g | Vitamin A: 563IU | Vitamin C: 32mg | Calcium: 319mg | Iron: 1mg