Loaded Cauliflower Casserole

Like potatoes, cauliflower has a mild flavor that can be easily upgraded with the addition of some cheese. Need proof? Meet our loaded cauliflower casserole.

This side is essentially a veggie-forward version of a loaded baked potato, in casserole form. By steaming the cauliflower for 20 minutes before folding in the cheese mixture, the florets soften significantly, resulting in a texture that bears resemblance to mashed thick potatoes.

According to our Test Kitchen, this is not necessarily a "light" recipe. The combination of cream cheese, sour cream, and two types of shredded cheeses make the casserole quite rich, but the cauliflower lightens the whole dish up to make it a justifiably indulgent side.

Best of all, this dish can be made up to three days ahead, and the leftovers keep well. When you're getting ready to serve, just pop it in the oven, top with bacon for crunch and chives for freshness, and you're well on your way to an easy Sunday dinner.

Ingredients for Loaded Cauliflower Casserole

To make this casserole, you'll need:

• Cooking spray: To keep the casserole from sticking to the pan. (Hello, easy cleanup.)
• Cauliflower: Buy heads of cauliflower and cut into florets, or grab prepackaged florets if you're short on time.
• Cream cheese: Full-fat is the way to go here for extra creaminess, but low-fat is a good substitute.
• Sour cream: Full-fat sour cream or low-fat sour cream if preferred.
• Garlic powder: For added complexity and flavor.
• Sharp Cheddar cheese: A classic sharp, cheesy flavor that's always comforting and delicious.
• Pepper Jack cheese: Creamy with a hint of spice that livens up the rich sauce.
• Cooked bacon slices: Crisp, salty finish for this loaded casserole. If going vegetarian, eliminate completely or try swapping with a panko breadcrumb topping or fried shallots for extra crunch.
• Fresh chives: A mild, oniony flavor that freshens and brightens the dish.

How To Make Loaded Cauliflower Casserole

Full instructions are below, but here's a brief recap before you get started:

• Step 1. Prepare oven and baking dish: Preheat oven to 425°F. Coat a 13- x 9-inch baking dish with cooking spray; set aside.
• Step 2. Cook cauliflower: Steam cauliflower florets until very tender, about 20 minutes. Remove from heat; let stand 5 minutes.
• Step 3. Make casserole filling: Stir to combine cream cheese and sour cream. Fold in garlic powder, 1 cup each shredded cheese, half the bacon, and 3 tablespoons chives, then warm cauliflower.
• Step 4. Add casserole to baking dish: Spoon into prepared dish. Sprinkle with remaining bacon, Cheddar, and pepper Jack.
• Step 5. Bake casserole: Bake 15 to 20 minutes until browned and bubbling. Sprinkle with remaining chives. Serve hot.

Variations for Loaded Cauliflower Casserole

Want to turn this indulgent side into a filling main course? Add shredded rotisserie chicken to the mix for a quick and easy weeknight meal.

Other variations include adding broccoli for additional color and flavor, amping up the spice with cayenne or chili powder, or swapping in your favorite cheese blend.

Make-Ahead and Storage Tips

• To make ahead: Make and assemble this casserole up to three days in advance. Bake as directed before serving.
• To freeze: Make and bake the casserole, then cool completely. Wrap well and freeze for up to one month. Defrost overnight, then reheat at 350°F until hot throughout.
• For leftovers: Refrigerate leftovers for up to 3 days. Reheat at 350°F until hot throughout.

Editorial contributions by Katie Rosenhouse.