Cauliflower Casserole With Cream Cheese And Bacon Wellplated Com

If you’re looking for a single side dish to serve at your next holiday gathering or family dinner that pleases just about every taste preference and diet under the sun, look no further than this easy cauliflower casserole.

The Vegetable Haters. Tender, caramelized roasted cauliflower florets are hidden amongst indulgent, melting pockets of cream cheese, gruyere, and crispy bacon, a.k.a. you’ll question whether or not this dish actually contains vegetables (same goes for this Broccoli Bake).The Health-Conscious. Healthy swaps, like Greek yogurt and reduced-fat cream cheese, cut calories without sacrificing flavor in this creamy cauliflower casserole without mayo or sour cream.The Vegetarians. This recipe is easy to scale. You can easily divvy it up into a second smaller (or larger) casserole dish to make a vegetarian cauliflower casserole without bacon (this Pumpkin Mac and Cheese can also be easily adapted).The Carb Counters. No need to make a separate low-carb option. The recipe, as it is written, is already an excellent side dish (just like Cauliflower Mashed Potatoes) for the carb-conscious at your dinner table.

It’s easy to prepare (it can even be made ahead) and offers that sought-after WOW factor from the very first bite.

How to Make Cauliflower Casserole

So, how do you make a healthy cauliflower casserole bake? A handful of simple ingredients and a few straightforward steps and you’re on your way to creamy, cheesy cauliflower casserole nirvana.

The Ingredients

Cauliflower. Unlike raw cauliflower (which is bland), roasted cauliflower (like in this Roasted Vegetable Salad, for example) is complex, caramelized, and rich. For maximum ease, I roasted the cauliflower in the same baking dish that I used for the final casserole; no need to wash in between.

Garlic Powder. All the garlic flavor without the fuss of actually chopping garlic.Ground Black Pepper. Kicks up the cauliflower and jives well with the bacon.Ground Nutmeg. My nod to the traditional flavors in a classic cauliflower casserole au gratin recipe.Reduced-Fat Cream Cheese. Lends the ultimate creamy texture that ramps up the “loaded” factor of this dish.Greek Yogurt. My sneaky swap for mayo or sour cream that keeps this cauliflower casserole creamy. I opted for nonfat plain Greek yogurt to keep the recipe on the lighter side.

Bacon. Turns this casserole into the stuff of dinner legend. For maximum ease, I use my easy Oven Baked Bacon or Air Fryer Bacon method.Cheese. Gruyere and Parmesan are the perfect nutty combination here! (This Brussels Sprouts Casserole is another side dish crowned with this tasty cheese combo.)

Chives. A beautiful addition of color and fresh flavor.

The Directions

Make Ahead + Storage Tips

To Store. Store creamy cauliflower casserole in an airtight storage container in the refrigerator for up to 3 days.To Reheat. Reheat leftovers in the oven at 350 degrees F until hot. You can also gently rewarm leftovers in the microwave until heated through.To Freeze. Place leftover casserole in an airtight, freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Recommended Tools to Make this Recipe

Casserole Dish. These white casserole dishes are classic, elegant, and look beautiful with any table setting.Sheet Pan. Not just for cookies, I love this sheet pan for baking bacon and roasting veggies too.Cheese Grater. Preshredded cheese may be convenient, but sometimes you just cannot beat freshly grated cheese.

Whether you are looking to please picky eaters (hi, cream cheese and bacon), try new easy cauliflower recipes, or are among those who think they don’t care for baked cauliflower recipes, I hope you give this loaded cauliflower casserole a try.

Loaded “Baked Potato” Cauliflower Casserole. Swap the Gruyere for sharp cheddar and the nutmeg for cayenne.Fontina and Herb Cauliflower Bake. Swap the Gruyere for fontina, add 1/2 teaspoon dried thyme to the cauliflower prior to roasting, and top the final casserole with chopped, fresh parsley. Bacon optional…or not.Italian. Swap the Gruyere for shredded provolone or mozzarella, omit the nutmeg, and add 1 teaspoon dried Italian seasoning plus a pinch of red pepper flakes to the cauliflower prior to roasting.

Roast the cauliflower 1 day in advance, then store in an airtight container in the refrigerator. Prepare the cream cheese mixture 1 day in advance and store in the refrigerator. When ready to cook, warm the cauliflower in a baking dish in a 350-degree F oven until hot. Let the cream cheese mixture come to room temperature. Increase the oven temperature to 425 degrees F, then dollop on the cream cheese mixture, top with cheese, and bake as directed.