This Loaded Cauliflower Casserole is a lightened up take on a loaded baked potato, but made in a casserole dish, twice baked and delicious with all of the classic toppings! You won’t want cauliflower any other way.
What You Need
For this loaded cauliflower bake you need cauliflower, olive oil, garlic, salt, pepper, bacon, cream cheese, greek yogurt, sharp cheddar cheese, grated parmesan, and scallions.
First you’ll get the cauliflower going and roast on a baking sheet for about 25-30 minutes. Make sure to stir halfway through so the florets evenly.
ROAST CAULIFLOWER
Beat together the cream cheese and the yogurt, add in some of the shredded cheese as well. Then set aside until the cauliflower is done.
PREPARE CREAM CHEESE MIXTURE
Add half of the cooked cauliflower to your dish, then use about half of the cream cheese mixture to add dollops to the cauliflower.
COMBINE
Sprinkle with shredded cheddar cheese, add remaining cauliflower and cream cheese mixture. Bake at 400ºF for about 8 minutes or until the cheese is melty.
BAKE
Top with parmesan cheese, the remaining cheddar cheese and top with fresh scallions and chopped bacon.
• Use turkey bacon• Use low fat cream cheese• Reduce the amount of cheddar cheese• Use 2% Greek yogurt or Skyr
VEGAN
VEGAN
• Use a vegan cream cheese, shredded cheese, and parmesan• For the yogurt, use dairy-free coconut based yogurt• Omit bacon or used plant based store-bought options
MAKE AHEAD
MAKE AHEAD
Prep the green beans up to 3 days in advance and the mushroom sauce up to 1 day in advance. Store in separate airtight containers in the fridge.
STORAGE
STORAGE
Store leftovers in an airtight container in the fridge for up to 3 days.
REHEAT
REHEAT
Reheat in baking dish in a 350-degree oven or in 30-second increments in the microwave until warmed through. I do not recommend freezing the casserole.
If you loved baked potatoes with all the toppings, you’ll love this Loaded Cauliflower Casserole!