Give your comfort food a glow-up with this easy, one-pan recipe that delivers creamy, dreamy flavors!
Who doesn’t love a one-pan meal? I find them incredibly convenient, especially on busy weeknights. Plus, I love the way casserole ingredients meld while they bake, marrying their flavors together in a creamy, cheesy embrace. Bonus points if the recipe features a nutrient-dense vegetable!
This delicious low-carb cauliflower casserole checks all the boxes. It’s super quick and easy to put together, bakes for less than an hour, and showcases one of my favorite vegetables. But what puts it over the top is the inclusion of bacon—which makes everything taste better. It’s just a fact.
With this casserole, every mouthful sings with the earthy sweetness of cauliflower, the decadent richness of a cheesy sauce, the salty crunch of bacon, and the fresh herbaceousness of chives. This dish definitely takes comfort food to the next level! It tastes absolutely indulgent, and yet it’s surprisingly nutritious.
My partner and I make this recipe every week. Sometimes it’s the entire meal on its own, and other times we pair it with a salad or a light main. And the leftovers are even tastier the next day! This dish is sure to please everyone in your household, including picky teenagers.
Tips for tailoring your casserole
One of the best things about casserole cooking is its versatility. For example, if you don’t have heavy cream on hand, just sub in full-fat sour cream or plain Greek yogurt. If cheddar isn’t your favorite cheese, skip it in favor of Monterey Jack, mozzarella, or the spicy kick of pepper jack. You can also add other veggies to this dish, like diced bell peppers, green onions, or frozen peas, to amp up the flavor and nutritional profile. I like to sprinkle a little paprika on top before baking for a savory-sweet boost. You could add a dash of dill for a bright, herbaceous note or some red pepper flakes for a touch of heat.
Looking to make a meatless version? Swap the bacon for sliced and toasted almonds or roasted chickpeas. Want to share this with your vegan friends? No problem! Just use olive oil instead of butter, swap the dairy creams for plant-based alternatives, and opt for your favorite vegan cheese. Then add a little smoked tempeh, coconut bacon, or sliced smokehouse almonds to mimic the smokiness of the bacon.
How do I store leftovers?
Allow your cauliflower casserole to cool slightly before storing, but don’t let it sit at room temp longer than 2 hours. Store leftovers in an airtight container in the fridge for up to 4 days. You can also freeze this casserole for up to 3 months, but note that the freeze-thaw process will cause its texture to soften. Reheat covered in a 350°F oven or in the microwave in short bursts, stirring in between, until it’s piping hot throughout.
Similar recipes to try
If veggie-packed one-pan entrees are your go-to dinner solutions, try this Squash Casserole Recipe, this Low-Carb Broccoli Cheese Casserole, or this recipe for Keto Turnip Gratin (Just Like Potatoes!). If you simply cannot get enough cauliflower into your diet, explore this recipe for Keto Cauliflower Rice With Mushrooms And Artichokes, this quick and easy Keto Stir-Fried Cauliflower Rice, and this recipe for Keto Cauliflower Bread.
Delicious Low-Carb Cauliflower Casserole
Ingredients
- 1 large head cauliflower cut into florets
- 2 tablespoons butter melted
- Salt and pepper to taste
- 1/4 cup heavy cream
- 3/4 cup sour cream
- 1 1/2 cups cheddar cheese shredded and divided
- 1/4 cup bacon cooked and crumbled
- 1/4 cup chives sliced
Instructions
- Preheat the oven to 400°F.
- In a bowl, toss the cauliflower with the melted butter and a pinch of salt and pepper. Place in your casserole dish. Roast for 15 minutes.
- In another bowl, mix together the heavy cream, sour cream, 1 cup of shredded cheddar cheese, half the bacon, half the chives, and the amount of salt and pepper that suits you.
- Add the roasted cauliflower and mix well.
- Place the mixture into the casserole dish. Top with the rest of the cheddar cheese, bacon, and chives. Bake for 20-30 minutes.
- Remove from oven and let the casserole rest for 5-10 minutes. Garnish with more chives, if desired, and serve warm.
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