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Loaded Cauliflower CasseroleNew

Loaded Cauliflower Casserole

All the comfort of a loaded baked potato, wrapped up in tender roasted cauliflower with a velvety cheddar cream sauce and crispy bacon. It’s rich, bubbly, and weeknight-easy.
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Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 6

Ingredients
 

Cauliflower & Toppings

  • 1 large head cauliflower, cut into bite-size florets
  • 1 tbsp olive oil
  • 1/2 tsp kosher salt, plus more to taste
  • 1/4 tsp freshly ground black pepper
  • 6 slices thick-cut bacon (about 6 oz)
  • 2 tbsp thinly sliced green onions, divided
  • 1/4 cup shredded sharp cheddar cheese (for topping)

Cheese Sauce

  • 1 1/4 cups milk
  • 1 tbsp cornstarch
  • 1/2 tsp dry mustard
  • 1/4 tsp garlic powder
  • 1/2 tsp Worcestershire sauce
  • 1 tsp unsalted butter
  • 1 1/4 cups shredded sharp cheddar cheese
  • 2 oz cream cheese, cut into small pieces
  • 1/4 tsp fine sea salt
  • 1 pinch black pepper

Instructions

Preparation Steps

  • Position a rack in the upper third of the oven and preheat to 450°F. Lightly grease a 2-quart baking dish.
  • Cook the bacon in a large skillet over medium heat until crisp, 8–10 minutes. Transfer to a paper towel–lined plate. Spoon off and reserve 1 tablespoon of the drippings; discard the rest. Chop the cooled bacon.
  • Steam the cauliflower: Add 1 inch of water and a pinch of salt to a large pot fitted with a steamer basket. Steam the florets, covered, until just crisp-tender, 4–5 minutes. Drain well and pat very dry so they brown instead of steaming in the oven.
  • Roast the cauliflower: Toss the dry florets on a sheet pan with the reserved bacon drippings, olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon pepper. Roast until edges are golden, 10–12 minutes, stirring once. Reduce oven temperature to 375°F.
  • Make the sauce while the cauliflower roasts: Whisk the cornstarch into the cold milk until smooth, then pour into a medium saucepan. Add dry mustard, garlic powder, Worcestershire, sea salt, and a pinch of pepper. Cook over medium heat, whisking, until the mixture gently bubbles and thickens, 3–5 minutes.
  • Take the pan off the heat and whisk in the cream cheese until melted and smooth. Stir in 1 1/4 cups shredded cheddar and the butter until glossy. Taste and adjust seasoning.
  • Combine: In a large bowl, fold the roasted cauliflower with half the chopped bacon and half the green onions. Pour the hot cheese sauce over the top and gently toss to coat.
  • Assemble and bake: Spread the mixture in the prepared baking dish. Sprinkle with the remaining 1/4 cup cheddar and the rest of the bacon. Bake at 375°F until bubbly around the edges, 8–10 minutes. For extra color, broil 45–60 seconds, watching closely.
  • Finish with the remaining green onions and serve hot.

Notes

For the best browning, let the steamed cauliflower cool a minute, then pat dry thoroughly before roasting. Leftovers reheat well in a 350°F oven for 10–12 minutes; add a splash of milk if the sauce thickens too much.
This recipe is an original creation inspired by classic Loaded Cauliflower Casserole flavors. All ingredient ratios and instructions are independently developed.