Twice Baked Cauliflower: Creamy and Cheesy

I was never a big fan of cauliflower until I started exploring low-carb cooking. When a friend on a keto diet mentioned missing twice-baked potatoes, I remembered seeing a recipe from Kalyn’s Kitchen (an amazing low-carb food blogger who deserves full credit for the inspiration) for a cauliflower version. Skeptical but curious, I decided to give it a try.

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That first bite was a revelation. The cauliflower was creamy, cheesy, and had that wonderful smoky hint from the bacon. While I’m not one to claim something tastes exactly like something else, this dish genuinely captures the comforting essence of twice-baked potatoes without all the carbs.

I’ve now made this Twice Baked Cauliflower Casserole more times than I can count, and it’s become a staple at holiday gatherings. Even family members who “don’t like cauliflower” ask for seconds. If you’re missing potatoes on your low-carb journey or simply looking for a delicious vegetable side dish, this recipe might just become your new favorite.

Why This Low-Carb Side Dish Works So Well

This isn’t just another cauliflower recipe—it’s a game-changer for those following keto or low-carb diets for several reasons:

• Make-ahead friendly – Can be prepared in advance and baked when needed
• Perfect texture – Overcooking the cauliflower creates a smooth, creamy consistency similar to potatoes
• Rich flavor profile – The combination of cheeses, bacon, and green onions creates layers of flavor
• Satisfying substitute – Provides the comfort of traditional potato dishes with a fraction of the carbs
• Holiday-worthy – Elegant enough for special occasions but easy enough for weeknight dinners
• Family-friendly – Appeals to low-carb dieters and regular eaters alike

Twice Baked Cauliflower Ingredients

Here’s a list of what you need:

• Cauliflower florets – The low-carb base that becomes creamy when properly cooked
• Butter – Adds richness and a silky mouthfeel to the mashed cauliflower
• Green onions – Provide a mild, fresh onion flavor and appealing color contrast
• Cooked bacon – Contributes smoky flavor and crispy texture contrast
• Shredded Cheddar cheese – Creates a gooey, melty texture and savory flavor
• Sour cream – Adds tanginess and creaminess to mimic twice-baked potatoes
• Cream cheese – Helps thicken the mixture and adds a velvety texture

How to Make Twice-Baked Cauliflower Casserole

1. Steam cauliflower until soft.
2. Place cauliflower into a large mixing bowl and add melted butter, sliced green onions, shredded Cheddar cheese, cooked bacon, sour cream, and cream cheese.

3. Place the mixture in a blender or food processor.

4. Puree until smooth. Taste and season with salt and black pepper if desired.
5. Place the cauliflower cheese mixture in a 2-quart casserole dish and sprinkle the top with additional cheese and bacon.

6. Bake at 350°F for 20 to 25 minutes.

If you don’t have a blender or food processor, you can mash the cauliflower mixture with a potato masher.

Twice Baked Cauliflower

A creamy, cheesy low-carb side dish that captures the comfort of twice-baked potatoes with a fraction of the carbs. Perfect for keto diets and holiday meals.

4.92 from 12 votes

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Course: Side Dish

Cuisine: American

Keyword: Cauliflower, Keto, Low Carb

Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 35 minutes minutes

Servings: 8

Calories: 252kcal

Author: Stephanie Manley

Ingredients

• 2 1/2 pounds cauliflower
• 2 tablespoons butter melted
• 2 tablespoons sliced green onions
• 2 cups shredded cheddar cheese divided use
• 1/2 cup chopped bacon cooked, divided use
• 1 cup sour cream
• 2 tablespoons cream cheese optional

Instructions

• Steam the cauliflower until soft. This can be done in an Instant Pot for 7 minutes for super creamy cauliflower or 5 minutes for more texture, followed by a quick release.
• Preheat the oven to 350°F.
• Place the steamed cauliflower into a large bowl. Add the butter, green onions, 1 cup of shredded cheddar, 1/4 cup of bacon, sour cream, and cream cheese (if desired) and mix with an electric mixer until smooth.
• Transfer the mixture to a 2-quart casserole dish, top with the remaining cheddar cheese and bacon, and bake for 20 to 25 minutes.

Video

Nutrition

Calories: 252kcal | Carbohydrates: 8g | Protein: 10g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 57mg | Sodium: 292mg | Potassium: 501mg | Fiber: 2g | Sugar: 3g | Vitamin A: 615IU | Vitamin C: 68.9mg | Calcium: 270mg | Iron: 0.8mg

Delicious Flavor Variations

One of the best things about this recipe is how customizable it is. Here are some creative ways to adapt it to your taste preferences:

Cheese Variations:

• Smoky Option: Use smoked Gouda or smoked Cheddar for an enhanced smoky flavor
• Spicy Kick: Substitute Pepper Jack for some or all of the Cheddar
• Italian Twist: Add 1/4 cup grated Parmesan along with the Cheddar
• Mild Version: Use Monterey Jack or Colby for a milder flavor profile

Flavor Boosters:

• Garlic Lover’s Version: Add 2-3 cloves of minced garlic or 1/2 teaspoon garlic powder
• Herb-Enhanced: Mix in 1 tablespoon fresh thyme or rosemary (or 1 teaspoon dried)
• Caramelized Onion: Replace green onions with 1/2 cup caramelized onions
• Extra Savory: Add 1 teaspoon Dijon mustard to the mixture
• Spice it Up: Include a pinch of cayenne pepper or a dash of hot sauce

Storing, Freezing and Reheating Baked Cauliflower Casserole

Refrigerator Storage:

Store cooled leftovers in an airtight container in the refrigerator for up to 5-7 days. The flavors often improve after a day, making this a perfect make-ahead dish.

Freezer Instructions:

1. Complete Casserole: Cook fully, cool completely, then wrap tightly in plastic wrap followed by aluminum foil. Freeze for up to 3 months.
2. Unbaked Casserole: Prepare up to the baking step, cover tightly, and freeze for up to 3 months. Thaw completely in the refrigerator before baking.

Reheating Methods:

You may need to add 5-10 minutes to the baking time if starting from cold

Microwave (Quick option):

1. Place individual portions in a microwave-safe dish
2. Heat in 30-second increments, stirring between each, until warmed through
3. For best results, cover with a damp paper towel to maintain moisture

Oven (Best for whole casserole):

1. For the frozen casserole: Thaw completely in the refrigerator (24-48 hours)
2. Preheat oven to 325°F (165°C)
3. Cover with aluminum foil and heat for 20-25 minutes
4. Remove foil and continue heating for 5-10 minutes until heated through and bubbly

Make-Ahead Strategy:

1. Prepare casserole up to 2 days ahead and store unbaked in the refrigerator
2. When ready to serve, allow to sit at room temperature for 30 minutes, then bake as directed

Favorite Low Carb Recipes

• Keto Broccoli and Cheese
• Roasted Cauliflower with Coconut Oil
• Bacon Egg Bites Recipe
• Chicken Alfredo Dip
• Cabbage and Sausage
• Keto Baked Pork Chops
• Butter Poached Fish
• Peruvian Chicken
• Homemade Italian Sausage
• Cajun Shrimp

Popular Vegetable Side Dishes

• Lawry’s Creamed Spinach
• Parmesan Roasted Asparagus
• Oven Roasted Brussel Sprouts

Be sure to check out more of my easy side dish recipes and the best low carb recipes.