Keto Loaded Cauliflower Casserole


Keto Loaded Cauliflower Casserole

Submitted by Jamie Tillitt


  • 2 lbs. cauliflower florets cut in bite-size pieces
  • 1 8 oz. box cream cheese, softened
  • 1/2 cup sour cream
  • 1 1/2 cups sharp cheddar cheese finely shredded
  • 1 1/2 cups Monterey Jack cheese finely shredded
  • 6 slices crispy cooked bacon coarsely chopped
  • 1 Tbsp. ranch dressing mix
  • 1/4 cup chopped fresh chives reserve one Tbsp. for top (or about 1 Tbsp. dried chives and reserve 1/2 tsp. for top)
  • Kosher salt and black pepper to taste


  • Steam cauliflower until fork tender; approx. 10 minutes. Drain well in a colander. Preheat oven to 425 degrees. Grease a 9x13 baking dish. In a large bowl, combine cream cheese, sour cream, cheddar cheese, Monterey Jack cheese, and ranch dressing. Mix until creamy and smooth. Gently stir in cauliflower, 1/2 of the bacon, and chives. Season with kosher salt and black pepper to taste. Spoon into a casserole dish and top with remaining bacon. Bake uncovered for 20-25 minutes or until the cheese is melted. Top with remaining chives and serve.


I eat a low carb diet. This is one of my favorite potato substitutes. ~ Jamie Tillitt