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Loaded Cauliflower (low carb, keto)

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Try this healthy loaded cauliflower casserole. Made with butter, sour cream, chives, cheddar cheese and bacon, it’s the ultimate in low carb comfort food!

Low carb loaded cauliflower with sour cream, chives, cheddar cheese and bacon. Keto.

A couple of weeks ago I brought you lovely people one of my favorite recipes for mashed cauliflower with celery root and talked about how cauliflower is the unsung hero of the low carb world. We use it for almost everything, don’t we?

I know that I’ve personally roasted cauliflower with bacon and green onions as a side and have pureed it to add body to cream of celery soup. I’ve also seasoned it with exotic Indian spices in a wonderful vegetable masala and I’ve added it to hearty beef curry. One of my favorite ways to enjoy cauliflower is as cauliflower fritters that sub for hash browns. Yum!

Even mainstream bloggers have discovered cauliflower and are making great cauliflower pizzas like this one from Kevin at Closet Cooking. And Lisa from Low Carb Yum uses cauliflower in some of her desserts – chocolate pudding anyone?

You can see that cauliflower can be used for almost any dish. But you, my low carb friends, already know this. You’ve been cauliflower ninjas for years!

Low carb loaded cauliflower with sour cream, chives, cheddar cheese and bacon. Keto.

For me, it’s the more simple recipes that hit home – like this loaded cauliflower mash. It’s the ultimate in comfort food. If you were one who enjoyed ordering loaded potato skins at Friday’s after work or preferred a loaded baked potato with your steak, this recipe will take you back to the days. At least, it did me!

And those who loved twice-baked potatoes need not mourn an old favorite because this healthy low carb cauliflower tastes so good, I could have called it twice baked cauliflower casserole!

The trick to getting a fluffy cauliflower mash:

  1. steam instead of boil.
  2. let it sit uncovered to release some moisture
  3. drain well before putting it in the food processor
  4. add the ingredients that make it taste great – like sour cream, cheddar cheese, chives and bacon.

That’s it.  Easy, cheesy and delicious!

My kids couldn’t get enough. These are die hard mashed potato haters! This healthy loaded cauliflower was a hit in their book and a win for me!

Each serving of this loaded cauliflower mash has 3 net carbs.

4.83 from 47 votes
Low carb loaded cauliflower with sour cream, chives, cheddar cheese and bacon. Keto.
Print
Loaded Cauliflower (low carb, keto)
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

This loaded cauliflower, made with butter, sour cream, chives, cheddar cheese and bacon, is the ultimate in low carb comfort food!

Servings: 6 people
Calories: 199 kcal
Author: lowcarbmaven.com
Ingredients
  • 1 pound cauliflower florettes
  • 4 ounces sour cream
  • 1 cup grated cheddar cheese
  • 2 slices cooked bacon crumbled
  • 2 tablespoons snipped chives
  • 3 tablespoons butter
  • 1/4 teaspoon garlic powder
  • salt and pepper to taste
Instructions
  1. Cut the cauliflower into florettes and add them to a microwave safe bowl. Add 2 tablespoons of water and cover with cling film. Microwave for 5-8 minutes, depending on your microwave, until completely cooked and tender. Drain the excess water and let sit uncovered for a minute or two. (Alternately, steam your cauliflower the conventional way. You may need to squeeze a little water out of the cauliflower after cooking.)

  2. Add the cauliflower to a food processor and process until fluffy. Add the butter, garlic powder, and sour cream and process until it resembles the consistency of mashes potatoes. Remove the mashed cauliflower to a bowl and add most of the chives, saving some to add to the top later. Add half of the cheddar cheese and mix by hand. Season with salt and pepper.

  3. Top the loaded cauliflower with the remaining cheese, remaining chives and bacon. Put back into the microwave to melt the cheese or place the cauliflower under the broiler for a few minutes.

  4. I visually divide the cauliflower into sixths. Serving size is approximately 1/3-1/2 cup.

Recipe Notes

Nutrition Facts
Loaded Cauliflower (low carb, keto)
Amount Per Serving
Calories 199 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 10g 50%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 46mg 15%
Sodium 242mg 10%
Potassium 291mg 8%
Total Carbohydrates 5g 2%
Dietary Fiber 2g 8%
Protein 8g 16%
Vitamin A 61%
Vitamin C 12%
Calcium 178%
Iron 1%
* Percent Daily Values are based on a 2000 calorie diet.

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    • It depends on how how finely or coarse it is chopped. That is why I use weights. My readers, many of whom are diabetic, need exact carb counts so I use weights. Weigh your cauliflower at the grocery next time and count on 1/3 of the weight being removed. I hope this helps. -Kim

      Reply

    • Hi Pam. I send Newsletters out on Saturdays. If they come more frequent, then it is a glitch in the system. Have a great week. -Kim

      Reply

  3. I am just starting the Keto diet. Would this be a complete dinner or a side dish to a meat?
    Thanks, I am looking forward to trying this.

    Reply

    • Great question, Rebecca. This is a side dish to accompany meat (or eggs). I hope you like it. If not, give your tastebuds several months to change and revisit. They WILL change. It’s an amazing difference. Have a great weekend. -Kim

      Reply

  4. I made my version of your recipe for dinner tonight. I substituted Fage 2% Greek yogurt for the sour cream, added some shredded Italian cheeses to the cheddar cheese, and skipped the bacon. My husband took two bites, looked at me suspiciously, and said, You cheated, didn’t you, and put potato in this. Ha! I will experiment some more (maybe add the bacon for a company dinner), but it’s bye-bye mashed potatoes for us. Thanks for the great recipe!

    Reply

    • Great! I’m glad you both liked it, Elizabeth. While it doesn’t exactly taste like potatoes, it tastes pretty great. If you celebrate Thanksgiving, try the other recipe I have that uses celeriac (celery root) with the cauliflower. It stands up well to gravy and has a beautiful flavor. Thanks for taking the time to comment and sharing your tweak. Enjoy the weekend. -Kim

      Reply

  6. Not normally one for veges, started looking into Keto. Man was that delish. Just all round tasty especially with the bits of bacon hiding in there. Paired with a seared chicken breast or steak and I am set. I also added some chopped tomatoes and capsicum on the side fried in some butter + s&p.

    Reply

  7. Just a question–would the ingredients and the measurements listed make a single serving of Loaded Cauliflower or would I have to, essentially, multiply by six in order to reach a serving size of 6?

    Reply

  9. I made these for my wife and I this evening for dinner. I didn’t feel like cleaning up after the food processor, so I just used the potato masher. They were a little more chunky as a result, but quite good.
    We had this as a main dish along with some veggies and this was super filling.

    Wife LOVED it and this is definitely going into our rotation of dishes. Thanks for the great recipe, we’ll be checking out more for sure.

    Reply

    • So glad to hear you and your wife enjoyed the recipe. I hear ya, Caleb, sometimes I don’t like to use the processor for the same reason – lots of parts to clean. Have a great night. -Kim

      Reply

  10. Made for dinner this evening and we are using as our main course. I tried it of course and can’t wait for dinner! Yes, the texture is a bit different, but I love the added feel of the cauliflower.

    Reply

  11. I didn’t have cauliflower so substituted broccoli. Steamed them mashed with potato masher. Added a mix of mozzarella and cheddar cheese. Tasted great. Will add to my cookbook.

    Reply

    • Mmmm. Tosha, your delicious description of the recipe makes me want to make it tonight! Lol. Have a great day. -Kim

      Reply

  15. Delicious! Had company for dinner last night and the Loaded Cauliflower Mash was a hit! This recipe is a keeper.

    Reply

  16. I wanted so much to love this recipe. The cauliflower had a texture that was nothing like potatoes and it didn’t have much flavor. I tried adding more of the toppings but it didn’t help.

    Reply

    • Not everyone is into mashed cauliflower, Theresa. It’s a bit of an acquired taste. Thanks for sharing your experience. -Kim

      Reply

  17. IN THIS RECIPE FOR LOADED CAULIFLOWER MASH, WHAT IS THE ERVING SIZE FOR THE NUTRITION CHART? 1/2 cup?

    Thank you

    Reply

  18. Can I make this ahead and freeze it? We are going on a camping trip and any preparation I can do ahead saves me from having to sacrifice family time for kitchen time.
    Thank you!

    Reply

    • I haven’t tried freezing it, Amanda. Make sure to mix it up really well after re-heating before serving. Have a great camping trip. -Kim

      Reply

      • I always make a double batch and divide it ou into single servings and freeze them. They freeze great! I love Keto but honestly…not that fond of cooking/baking. Thanks for the recipe it is great!

        Reply

        • I’m glad you like the recipe, Laura. Thanks so much for sharing your tip. I haven’t frozen it, so good to know. Have a nice weekend. -Kim

          Reply

        • Hi Laura-

          Do you prepare completely and then freeze or do you leave the toppings off? Also, do you put it in the oven frozen and just cook longer or do you defrost overnight in the refrigerator? I am a huge fan of make ahead sides, especially when they involve the food processor. Thank you for sharing your experience! So excited to try this recipe!

          Reply

  19. This was absolutely delicious. I steamed the cauliflower in my rice cooker’s steamer. I drained the cauliflower then used paper towels to squeeze out as much water as possible. I then finished the steps beginning with the food processor. I also added some bacon to the hash as well as sprinkled some on top. It came out awesome… ☺

    Reply

  21. This recipe sounds delicious. I am planning to make it soon. But one quick question; do yuh think you can use frozen and riced cauliflower? Just wondering. Thanks.

    Reply

    • That’s a great question, Joyce. It’s my experience that this recipe is not as good with frozen cauliflower. I think it is soggy and the yield is smaller. -Kim

      Reply

  22. Looks delicious and I bet it’s yummy. A great recipe, but at 8 Tablespoons a serving, it’s definitely a side dish and it being so delicious, bet I’d eat more than one serving!

    Reply

  23. I haven’t tried this yet but plan on it for Easter. I have been mashing cauliflower now for a couple of years but this sounds even better. My question is the ingredients list garlic powder but the instructions do not mention it. At what point do you add it or does it make any difference? Thanks!

    Reply

    • I hope you like the recipe, Vonnie. Thanks for letting me know about the garlic powder. I thought I fixed that. Add it to the processor with the other ingredients. I hope you have a wonderful Easter! -Kim

      Reply

  27. Easy to make and yesssssss so delicious! I do have a question though? Are those the nutrition facts for the whole recipe or for each of the 6 serving sizes? Thanks!!

    Reply

  29. Absolutely gorgeous. Started low carb diet or should i say way of life now 6 weeks ago. Love it. Finding all these amazing recipes and this one is top notch. This truly is full of flavour and can accompany just plain roasted lamb chops as we had. My husband loved it and i will be sharing it with my friends. Thank you for making what could be a boring old diet into such a tasty delight 🙂

    Reply

    • Best comment ever! Thanks so much Sue, I really appreciate it. I bet this WAS good with lamb chops. Mmmm. I hope you have a wonderful week. -Kim

      Reply

  30. It may be lo-carb but it is high in fat! Saran Wrap in microwave is not a good idea. Must say, it does look good!

    Reply

    • You can use Press and Seal or steam it in a pot the conventional way. The Keto diet promotes using healthy fats and no to low carbs,that is why this recipe works!

      Reply

  31. Made this tonight! It was my first time attempting anything cauliflower. It was super tasty and I had leftovers for two more portions! A great start to my keto return after a “company is in town” break. 🙂 Thank you!

    Reply

  32. Mine still ended up being a bit runny but I am not great at this whole cooking thing so I will do better next time. I still ate it and it tasted great! Thanks for sharing!

    Reply

    • Hi Carmen. I’m sorry your cauliflower was runny. Did you steam in the microwave, in a steamer or cook it on the stove. It’s my opinion that boiling the cauliflower on the stove water-logs it. I think that steaming it in a steamer, may, too. I really prefer using the microwave to steam my vegetables, but not everyone has one or believes in one. Make sure that it is drained well and that some of the steam escapes before putting it into the food processor. The cauliflower isn’t going to be fluffy like a potato because it doesn’t have any starch, but it shouldn’t be runny. I’m glad it tasted great. Thanks for taking the time to comment. -Kim

      Reply

  33. Looking forward to your tips, recipes, etc. Visiting Australia fromCanada. Have not tried your recipes but will tomorrow.

    Reply

  34. These whipped mashed potatoes…. Oops cauliflower are Amazing!! My husband hates cauliflower, I gave him a taste and said “what do you think?” He liked them…… Not love but could eat them with the bacon and cheese. I’ve started a low carb diet 3 days ago, so looking forward to searching out new meals and snacks. Thank you so much for this wonderful recipe!!

    Reply

    • Hi Maddi. The recipe serves 6. I visually divide the recipe as I serve. It’s roughly 1/3 cup per person – which sounds like a small serving, but the cauliflower was pureed which makes it look like a smaller amount. -Kim

      Reply

  40. I tried this last night. My husband and I loved it so I will definitely be making it again soon! Thanks for sharing the recipe.

    Reply

  42. Hi Kim. I was wondering if I could still make it with a frozen bag of cauliflower, if so would-be still be the same ingredients ?

    Reply

    • You could Brandi, but it would be a little more wet and yield a smaller amount. I don’t know why, but frozen vegetables just don’t have the same texture and frozen cauliflower seems to be a little soggy. You would need to squeeze out a little water after it thaws. If you try with frozen cauliflower, I would love to hear how it turns out. Have a wonderful week. -Kim

      Reply

    • Great question. It depends on how big the head is, Pam. Weigh it in the store. I typically buy a head around 1 1/4 pound because I know I am going to be removing the outer leaves and core. If I buy a huge head, I cut it in half, remove the leaves and core from the half and then weight it at home. A kitchen scale is invaluable when you are trying to count carbs. I hope this helps. -Kim

      Reply

  47. WOW, THIS LOOKS SO DELICIOUS! … I LOVE CAULFLOWER, AND HAVE NEVER HAD A RECIPE MADE WITH IT THAT I DISLIKED!… IT IS A GREAT WAY TO GET IN A MEAL, THAT WE DON’T HAVE TO WORRY ABOUT BEING LOADED WITH CALORIES, AND THAT LOOKS AND TASTES GREAT ALL AT THE SAME TIME… 🙂 THANK YOU FOR THIS WONDERFUL RECIPE!… MARYJO… <3

    Reply

    • Hi Becky, it serves 6. I always eyeball it. Since the cauliflower is pureed, the serving is pretty small. I would estimate about 1/3 – 1/2 cup. If you can have more carbs, then enjoy a larger serving. I try to keep servings small enough to fit into a ketogenic lifestyle. -Kim

      Reply

    • Margie, to do that I would have to make the dish, weigh the finished product and then divide by the number of servings. I just don’t have the time today. I’m sorry. I just divide the dish visually. -Kim

      Reply

    • Hi Jan, I’m sorry. If you are on mobile and hit the “skip to the recipe” button, it will throw an ad over the recipe. Just scroll regularly through the recipe or look at the recipe on desk top. We are working on the problem. Sorry for any inconvenience. – Kim

      Reply

  53. I’m so happy to find a recipe that the nutritional values come close to what I calculate with my ingredients! I only watch carbs and this one is spot on. So many times I try recipes that are “keto” only to find that my calculation came up 18g grams higher. I’m super excited to try this recipe!

    Reply

    • Great, Melissa. I hope you like it. I try really hard to be as accurate as possible with nutritional counts. I know that each nutritional calculator uses its own algorithm and that there is variation between them, but I do try really hard. Thanks for the nice comment. Have a great week. -Kim

      Reply

  54. Wow, wonderful recipe! I made some littles changes coz I did not have sour cream, I used greek yogurt. Also, I used green oignon in remplacement of chives ! I added 2 old potatoes that I had to cook.

    Thank you very much!

    Reply

    • Thanks for taking the time to comment, Audrey. I had to chuckle a little. So is the 4 star rating based on your recipe that you just mentioned or on my recipe as written? Lol. 🙂 I love how you were able to find subs to make it work. Thanks for trying the recipe and taking the time to comment. Enjoy your week. -Kim

      Reply

  55. This recipe is amazing! I do not eat bacon, so I left out that ingredient. Still looks delicious. I will be melting the cheese on top in preparation for dinner tonight, but so far, this is a winner. I love the fact that you include nutrition information, including carbs, as well. Thank you!

    Reply

  57. have not tried this yet..will tonight! Trying to go low carb snd it is hard to find recipes that won’t leave you feeling deprived. You seem to have done just that.

    Reply

    • Hi Lanie. I have been mentioning this problem to my add agency. I am so sorry. For now, you may need to look at the recipe on desktop. If the agency can’t fix it I will have them disable ads in the recipe. Again, I am so sorry! -Kim

      Reply

        • Hi JC. If you are on mobile and used the “jump to the recipe” button, it threw an ad over the recipe. I am sorry. I have two plugins in conflict with each other. We are trying to troubleshoot the problem. Simply scroll through the post or view on desktop to avoid the problem on any of my pages. So sorry for the inconvenience! -Kim

          Reply

    • I am so sorry Stu. Thanks for letting me know! I’ve been getting that comment a lot. I’m sorry for any frustration. I am assuming that you are on mobile? -Kim

      Reply

  63. I didn’t have fresh cauliflower on hand so I used Publix brand steam in bag from the frozen section. I followed the recipe as written.

    Yummy!!!

    Reply

  66. Wow, this was amazingly delicious! Better than mashed potatoes. Since I’m following a keton plan this was the perfect substitute. I was hesitant but once I tasted it I was pleasantly surprised. I added Munster cheese n cheddar and extra bacon! It was so good I feel like I cheated on the food plan. Lol. I Highly recommend this Recipie.

    Reply

  71. I plan to make this for Thanksgiving dinner for the family. I read one of the comments that this could be made in advance. I will make one day before we plan to eat. How do you suggest that I reheat this?

    Reply

    • Hi Sandy, I would start it off in the microwave for about 10 minutes at 50 percent power. If it’s still super cold, then about 4-5 more in the microwave at full power to make sure that the center is warm before putting it in the oven. Cook in the oven until bubbly for about 30 minutes? You could also remove it from the refrigerator a few hours before reheating to help it come to room temperature a little before putting it in the microwave. That’s what I would do. I hope this helps. Let me know if you need more info. Have a wonderful day and Thanksgiving. – Kim

      Reply

  74. Hi Kim,
    Made this last night. First of all I had already tried two other mashed cauliflower recipes and was going to give up. So glad I didn’t give up. This is superb! My husband and I both enjoyed it! Secondly, It is making me wonder if I do just butter and sour cream and omit the cheese and bacon, if it will hold up to gravy? And, finally, I used the leftovers for breakfast. I formed the mashed cauliflower into a ring in a small pan and turned on the heat. As it was warming up I dropped a pad of butter into the hollow spot and then added an egg to the hollow. I covered the pan and cooked until the egg was the way I like it, cooked, but still runny. WOW WOW WOW! Only my favorite breakfast ever!!! (and that includes before I went low carb)
    Thank you, Marion

    Reply

    • Super, Marion. So glad you tried and liked it. I understand that every recipe doesn’t appeal to every person, so I’m glad this one worked for you. I would actually try the mashed cauliflower with celery root recipe for gravy. It’s texture is the most like potatoes of any of the mashed cauliflower recipes. Moreover, the celery root gives a nice flavor to the mash. It is a little higher in carbs, but so worth it. I’m drooling over your breakfast. It sounds absolutely outstanding. I’ll have to try it next time I have leftover cauliflower mash. Thank you for your wonderful comment and the breakfast recipe. Have a great week. -Kim

      Reply

  75. I don’t think I’d ever be able to make enough of this. It looks fantastic!! I’m super excited to try this. Thanks!!

    Reply

  76. Hello! Excited to try this for Thanksgiving!
    Have you made this a couple days ahead of time? Did it hold up?

    Thanks!

    Reply

    • Yes, Liv. It holds up well. I wouldn’t make it much more than two days ahead, but I’ve had mine in the fridge for a week and it still tastes good. You can always make a half batch and see what you think. Hope you like it. -Kim

      Reply

    • Connie, it’s really good. I also have a recipe for a combination of mashed cauliflower and celery root that has a texture almost like mashed potatoes. Both are great. Enjoy. -Kim

      Reply

  81. this recipe helped me get over missing mashed potatoes! loaded cauliflower is my new “go to” side item since I switched to a KETO way of life! 🙂

    Reply

    • Fantastic, Laura! So glad you found an easy side you like and thank you for taking the time to leave a comment. I appreciate it. Have a wonderful week. -Kim

      Reply

  82. This may be a stupid question – but how much does 1 pound of cauliflower florettes equate to? Is it one head of cauliflower, cut into florettes and then weigh to get 1 pound’s worth?

    Thanks!

    Reply

    • Hi, Emily, great question. The weight of a head of cauliflower is variable and dependent on how big it is. I usually go for around a 1 1/4 pound cauliflower in the store knowing that it will be somewhere around a pound after trimming. But, I often buy a big head of cauliflower and cut it into florets, keeping them in the fridge, and then weight out what I need (as you suggested) as I need it. Have a great week. -Kim

      Reply

  83. Hi Kim,
    Definitely making this! Thinking of substituting the sour cream with plain yogurt. Have you ever tried this? Will let you know. Thanks for sharing and look forward to seeing what other creations you come up with!
    Tracey

    Reply

    • Hi Tracy. Great question. Yes, you can substitute a nice thick yogurt for the sour cream. In fact, I had subbed Greek yogurt for sour cream in the photos. We liked it just the same. Have a nice upcoming week. -Kim

      Reply

    • Hi Betty. It won’t have the same creamy texture, but should still taste good. You many need to adjust the amount of sour cream, so try half the amount first. If you think it won’t take the rest of the sour cream, then add a little lemon zest to bump up the flavor and you won’t miss the rest of the sour cream. Have a nice weekend. -Kim

      Reply

  85. Just found this site, excited to try out some of the recipes. Quick question though, does the nutritional information relate to a single serving or the entire dish? Thanks

    Reply

    • Hi Ian. Yes, the nutritional information is per serving. I tried giving the nutritional information per recipe, but people here in the U.S. got really confused. I hope you enjoy it. (ps. I wish it were for the entire dish, because I could have eating the whole thing!). Have a great day. -Kim

      Reply

    • Hi Joanne, great question. Although I weigh the ingredients for my recipes before cooking to get the most accurate nutritional information I can, I do not weigh the cooked portions. I visually divide with my eyes. I’m going to guess that it’s about 4 ounces or 1/4 pound per serving. Remember that when pureed, the volume reduces considerably while the weight stays the same. It may visually look like a small portion, but the fat and flavor will make up for it and will be satisfying. Enjoy the rest of your week. -Kim

      Reply

    • Thank you. Yes, I often interchange the two depending on what I have on hand. Actually, did use yogurt in the photo because I had used up all of the sour cream testing the recipe! We liked it just the same. Enjoy. -Kim

      Reply

  89. Now this looks like how I would like to eat my cauliflower! I could eat this by the bowl fulls! Even my daughter who is a picky eater would eat these. Yum!!! Pictures are beautiful. I want to steal that bowl right off your blog!

    Reply

    • Hi Katie, thank you. I was digging that beautiful bacon pastry you had on your blog the other day. It was something I would absolutely love to shove in my face! I think I’ll go comment on it now! -Kim

      Reply

  90. We had your fantastic Loaded Cauliflower recipe tonight with Wholesome Yum’s 4-ingredient Salmon Milano with Pesto Butter. What a divine meal! My husband and I agreed that your Loaded Cauliflower duplicated the taste of loaded potatoes (at least what we remember them tasting like from 6 years ago before we switched to a low carb diet). The only change I made was to add more bacon (1 slice per serving) since we are baconoholics.

    Reply

    • Carole, what a great sounding dinner. Mmmm. I love bacon, too. My family is of the mind that you can never have enough bacon! Thanks for commenting and letting me know about your killer meal. Have a great weekend. -Kim

      Reply

  91. This is SO, SO good! The high carb kid and husband loved it too. I steamed the cauliflower in the microwave like you suggested, then mashed it with a potato masher, as I like it a little more chunky. Also, I doubled it and made a good size casserole. Thank you! Will be a regular.

    Reply

    • Shannon, I’m so glad to hear that your family enjoyed the dish. I like that you were able to mash it with a potato masher for a little added texture. Thanks for taking the time to leave a comment. Have a great week. -Kim

      Reply
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