If you’re looking for a side dish that’s comforting and filling, this Loaded Cauliflower Casserole with Cheese and Bacon is it. Tender cauliflower is folded into a creamy cheese sauce, topped with a buttery cracker topping, and baked until golden brown and bubbly. This side dish is great for weeknight dinners, Sunday family dinner, or holiday meals like Thanksgiving and Christmas.
I created this recipe based off of my white cheddar baked mac and cheese, so you know it has a rich, cheesy sauce that coats the cauliflower perfectly! The cracker topping adds a bit of crunch to an otherwise creamy dish. I also highly recommend adding in the bacon for a salty bite.
You might also like this cheesy corn casserole or my creamy butternut squash risotto! Find all of my side dish recipes here for more inspiration!
What Makes This Special
- Homemade cheese sauce: mozzarella and sharp cheddar mix with AE Dairy reduced fat milk to make a creamy cheese sauce.
- Serving of veggies: this is an easy way to sneak in a serving of vegetables without it feeling like you’re eating veggies.
- Great for holidays or weeknights: this side is great for weekly family meals or larger holiday gatherings.
- Cracker toppings: buttery crackers are crushed and sprinkled over the casserole for a golden brown crust.
- Reheats great: easy reheat this side for leftovers or meal prep.
Key Ingredients
This side dish uses simple ingredients, see below for ingredient substitutes if there are any as well as special notes:
- Cheese: the recipe calls for a mix of sharp cheddar and mozzarella but any combination will work like gruyere, parmesan, or mild cheddar.
- Butter: unsalted or salted butter and ghee are best here but olive oil can be used if needed.
- Cauliflower: fresh cauliflower florets are the best option here!
- Seasoning: kosher salt, black pepper, onion powder, and garlic powder are the basic seasonings for this casserole. Get creative and use whatever you prefer.
- Bacon: thick cut bacon is chopped and pan fried to add fat and a touch of salt. I don’t recommend using pre-cooked bacon bits.
- Crackers: any butter cracker will work here like club or ritz crackers.
- Milk: whole milk or reduced fat milk will work. Use half and half or heavy cream for a richer texture.
- Flour: all-purpose flour thickens with the butter to make a roux which is the base of the cheese sauce.
How to Make The Casserole
Let’s talk a little about how to make the Loaded Cauliflower Casserole with Cheese and Bacon (The printable instructions are in the recipe card below.)
Quick overview:
- Boil cauliflower.
- Cook bacon, make cheese sauce, prep crackers crumbs.
- Combine and bake.
- Preheat oven to 350 degrees F. Grease a baking dish, set aside. Fill a large stock pot or Dutch oven with water and bring to a boil. Boil cauliflower florets for 5-7 minutes until they start to soften. Drain and set aside.
- Heat a large sauté pan over medium-high heat, add in the bacon pieces and cook until browned and crispy, 4-5 minutes. Remove bacon and set aside on a paper towel lined plate.
- Reduce the heat to medium and add in the butter, once melted sprinkle in the flour and whisk until combined. Let the mixture cook for 2-3 minutes, stirring often. Add in the seasonings.
- Reduce heat to low and gently mix in the milk, a 1 cup at a time. Continue to whisk until the mixture begins to thicken. Sprinkle in the shredded cheese (set aside a handful to top the casserole with) and stir until melted completely.
- Add in the cooked cauliflower, fold to combine. Transfer to the greased baking dish. Top with the remaining cheese and bacon bits.
- In a mixing bowl combine the melted butter and crushed crackers. Evenly sprinkle the cracker mixture over the casserole.
- Bake at 350 for 20 minutes until golden brown and bubbly. Remove from the oven and serve immediately!
Notes
- If using an oven-safe pan you can cook and bake the cauliflower in the same pan.
- Fresh cauliflower is highly recommended, frozen has too much moisture.
Tools I Recommend
- Cheese Grater – this grater is a must if you grate your own cheese! It’s also handy for several other things, like shaving chocolate, shredding vegetables, zesting, or grinding spices.
- Enamel cast iron skillet: this Le Creuset cast iron skillet is my go to. With the enamel coating it is super easy to clean and you can cook both on the stove top and in the oven making it great for recipes like this. It’s the perfect size for family dinners.
- Wooden Spoons – perfect for sautéing and mixing, and great for not scratching your pans. Remember to deep clean your wooden utensils once a month!
What To Serve With
Serve this Loaded Cauliflower Casserole with Cheese and Bacon alongside staples like steak, grilled chicken, or seafood. Or get creative and serve with some of these fun, family friendly recipes:
Recipe Tips & Questions
I recommend reduced fat or whole milk, it is rich but not too thick or heavy. Half and half would be my next suggestion. Skim milk can be too thin and heavy cream can be to thick.
Sharp Cheddar, Monterey Jack, and Mozzarella are my top three cheeses for this cauliflower. They are mild varieties and melt down to a smooth consistency. Gruyere, mild cheddar, Parmesan, and Havarti are also good options! I always try to shred my own cheese when possible.
I don’t recommend frozen cauliflower as it can be mushy and introduces extra moisture. Fresh cauliflower is better.
It can be! Skip the cracker crumbs and use a flour alternative to keep things low carb.
Leftover cauliflower can be cooled completely and stored in an airtight container in the fridge for 3-4 days. To reheat, warm in the microwave or oven until bubbly.
Yes! This casserole is topped with bacon bits but you could mix in sliced or ground sausage, ground beef, or chunks of chicken.
Loaded Cauliflower Casserole with Cheese and Bacon
Equipment
Ingredients
- 1 large head Cauliflower , cut into florets
- 3-4 slices Uncooked bacon, diced
- 2 tbsp Unsalted butter
- 1/4 cup All-purpose flour
- 1 tsp Kosher salt
- Fresh cracked black pepper, to taste
- 1 tsp Garlic powder
- 1/2 tsp Onion powder
- 2 cups AE Dairy Whole or Reduced Fat Milk
- 8 oz. Sharp cheddar cheese, shredded
- 8 oz. Mozzarella cheese, shredded
For the cracker topping:
- 4 tbsp Unsalted butter, melted
- 1 sleeve Ritz crackers, about 30 crackers, crushed
Instructions
- Preheat oven to 350 degrees F. Grease a baking dish, set aside. Fill a large stock pot or Dutch oven with water and bring to a boil. Boil cauliflower florets for 5-7 minutes until they start to soften. Drain and set aside.1 large head Cauliflower
- Heat a large sauté pan over medium-high heat, add in the bacon pieces and cook until browned and crispy, 4-5 minutes. Remove bacon and set aside on a paper towel lined plate.3-4 slices Uncooked bacon
- Reduce the heat to medium and add in the butter, once melted sprinkle in the flour and whisk until combined. Let the mixture cook for 2-3 minutes, stirring often. Add in the seasonings.2 tbsp Unsalted butter, 1/4 cup All-purpose flour, 1 tsp Kosher salt, Fresh cracked black pepper, 1 tsp Garlic powder, 1/2 tsp Onion powder
- Reduce heat to low and gently mix in the milk, 1 cup at a time. Continue to whisk until the mixture begins to thicken. Sprinkle in the shredded cheese (set aside a handful to top the casserole with) and stir until melted completely.2 cups AE Dairy Whole or Reduced Fat Milk, 8 oz. Sharp cheddar cheese, 8 oz. Mozzarella cheese
- Add in the cooked cauliflower, fold to combine. Transfer to the greased baking dish. Top with the remaining cheese and bacon bits.
- In a mixing bowl combine the melted butter and crushed crackers. Evenly sprinkle the cracker mixture over the casserole.4 tbsp Unsalted butter, 1 sleeve Ritz crackers
- Bake at 350 for 20 minutes until golden brown and bubbly. Remove from the oven and serve immediately!
Notes
Nutrition
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