This loaded cauliflower casserole has all the flavors of a traditional loaded baked potato with just a fraction of the carbs! With the addition of chicken, this classic side dish is transformed into a complete meal.
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This recipe has been one of my go-to family meals for years. It is so easy and delicious that even the pickiest eaters will love it.
What you'll need for this loaded cauliflower casserole:
I like to use Frozen Cauliflower Florets because it is so easy. But feel free to use fresh, steamed cauliflower. You can also sub broccoli for some or all of the cauliflower.
Sour Cream - you can use regular, low fat, fat-free, or vegan sour cream. In addition, feel free to sub plain greek yogurt as well.
Seasoned Salt, Pepper, and Onion Powder are my favorite seasonings to use in this recipe. I do sometimes add garlic powder or ranch dressing mix which are also great additions.
Cheddar Cheese is the classic choice, but feel free to swap it with any cheese that you like. Some of my favorite alternatives are pepper jack or gouda.
Bacon - Freshly cooked and crumbled bacon is best, but in a pinch feel free to use precooked bacon. You can also use turkey bacon to reduce the calories and fat.
Green Onions can be left out or swapped with chives.
Chicken Breast makes this dish a complete meal, but you can certainly make it without chicken for a delicious side dish!
Tips for making this casserole:
Be sure to cook the cauliflower before adding it to the casserole. I like to buy the steam in bag frozen cauliflower to cut down on prep time, but you can also use cooked fresh cauliflower as well.
After cooking the cauliflower I like to squeeze out some of the excess liquid. this prevents the casserole from becoming watery. To do this I transfer to cooked cauliflower into a strainer and gently press it with a flat spoon.
Be sure to just press gently - if you press too hard you will smash the florets which is not what we are going for here 🙂
The amount of salt needed in this recipe will vary based upon the salt content in the bacon that you use. I recommend salting to taste to ensure that the casserole doesn't turn out too bland or too salty.
Can this casserole be frozen?
Unfortunately, this casserole doesn't freeze well. It becomes a watery mess when it is thawed and so I DO NOT recommend it.
You can, however, assemble the casserole and store it in the fridge for up to two days before baking. If you are baking it this way, I suggest lowering the oven temp to 350 degrees F and baking for an additional 15-20 minutes.
How should I store leftovers?
After baking, this casserole can be stored in the fridge for up to a week. To reheat, cook in the microwave or oven until heated through.
Other Low Carb Recipes You Might Like:
- Sheet Pan Loaded Cauliflower
- Low Carb Tuna Casserole
- Upside Down Pizza Casserole | Keto
- Slow Cooker Cauli Mac
- Cauliflower Fried Rice
- Chicken, Broccoli, and Cauli Rice Casserole
- Upside Down Bacon Cheeseburger Casserole
- Keto Poppyseed Chicken Casserole
- The BEST Ever Mashed Cauliflower
- Cauliflower Rice Pilaf
- Easy Cauliflower Mac and Cheese for One
Loaded Cauliflower Casserole with Chicken
- 24 oz Frozen Cauliflower Florets Cooked according to package instructions
- 1 ½ cup Sour Cream
- 1 teaspoon Seasoned Salt or to taste
- ½ teaspoon Pepper
- 1 teaspoon Onion Powder
- 2 cups Cheddar Cheese Shredded
- ½ lb Bacon Cooked and crumbled
- 2 Green Onons thinly sliced
- 1 lb Chicken Breast Cooked and shredded
- Preheat the oven to 375° F and grease a 9x13" baking dish.
- *This step is optional but recomended* Place the cooked cauliflower in a strainer and gently press the cauliflower with a flat spoon or the palm of your hand (make sure the cauliflower isn't too hot) In order to remove some excess liquid. Be careful not to press too hard as you may smash the cauliflower.
- In a large bowl combine the sour cream, seasoned salt, pepper, onion powder, 1 ½ cups of the cheddar cheese, ½ of the cooked bacon, and ½ of the chopped green onion. Stir until well combined, then add the cauliflower and chicken. Gently stir to coat the chicken and cauliflower in the sour cream mixture.
- Transfer this mixture to the prepared baking dish and top with the remaining cheese and bacon.
- Bake for 30 minutes or until the casserole is hot and bubbly and the cheese is melted and slightly browned on top.
- Remove the casserole from the oven and top with the remaining green onion. Serve, and enjoy!
Be sure to read the entire post for tips, tricks, and help troubleshooting.
The nutrition information listed here is only an estimate and is simply provided as a courtesy. It nor any other information within this post should constitute medical or nutritional advice. Be sure to read all packaging and ingredient labels for potential allergens. Optional ingredients are not included unless otherwise specified.