Loaded Cauliflower Bake tries to do what seems impossible: compete with mashed potatoes. Amazingly, not only can it compete, you may find it tastes better than the traditional creamy mash! Loaded Cauliflower Bake is indeed loaded with plenty of creamy, savory, cheesy deliciousness, as well as crisp, succulent bacon and zesty green onions! Every scoop of this Loaded Cauliflower Bake is a joy, especially when you realize how much healthier it is than mashed potatoes without losing a bit of the taste!

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  • 1 cup chicken stock
  • 4 cloves garlic, minced
  • 1 large head cauliflower, cleaned and trimmed
  • 4 ounces cream cheese
  • 1/2 cup sour cream
  • 1 1/4 cups sharp cheddar cheese, shredded
  • 8 strips bacon, cooked crisp and crumbled
  • 4 green onions, thinly sliced, divided
  • sea salt, to taste
  • black pepper, to taste
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Step 1 –Preheat the oven to 350 degrees F.

Step 2 –Add the chicken stock, the garlic, and the cauliflower to a large pot.

Step 3 –Steam the cauliflower (whole), covered, over medium-high heat until the cauliflower is fork-tender and soft enough to mash, about 15 minutes.

Step 4 –Drain the chicken stock from the pot and let the cauliflower sit in the pot to dry out, about 2-3 minutes.

Step 5 –Add the cream cheese and the sour cream to the cauliflower.

Step 6 –Mash the cauliflower.

Step 7 –Mix in 1/2 of the cheddar cheese, 1/2 of the bacon, and 1/2 of the green onions.

Step 8 –Season with the salt and the pepper.

Step 9 –Transfer the mixture to a casserole dish.

Step 10 –Top the cauliflower with the remaining cheese and the remaining bacon.

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Step 11 –Bake, uncovered, until the cheese is melted and the top is turning golden, about 15-20 minutes.

Step 12 –Garnish with the remaining green onions.

Step 13 –Serve.