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Cauliflower Casserole with Sour Cream

An incredibly rich and tasty cauliflower casserole is made with sour cream, shredded cheddar, and crumbled bacon. It is keto and low carb.
Course Side Dish
Cuisine American
Keyword casserole, cauliflower
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6
Calories 167kcal
Author Jessica


  • 1 large head cauliflower, cut into small florets
  • 1 cup shredded sharp-cheddar, divided
  • ½ cup sour-cream
  • 1 tsp coarse kosher-salt (not fine salt)
  • 1 tsp Dijon-mustard
  • 2 tbsp whole-milk or cream
  • ¼ tsp black-pepper
  • 1 tsp minced-garlic
  • pinch cayenne-pepper
  • olive-oil spray


  • 2 tbsp thinly sliced scallions, green parts
  • 2 tbsp bacon bits


  • Preheat oven to 425 °F. Line a rimmed baking sheet with parchment-paper.
  • Organize the cauliflower-florets on the baking sheet. Liberally spray olive-oil & season with kosher-salt and black-pepper. Roast the cauliflower till tender-crisp, about 12 mins.
  • In a big bowl, combine the milk, sour-cream, dijon, cayenne, garlic and ½ cup cheddar.
  • When cauliflower is done, add it to the sour-cream sauce & blend to combine.
  • Transfer the mixture to a greased 1.5 quart baking dish. Top with the remaining shredded-cheddar. Return to the oven & bake just until cheese is melted, about 10 mins.
  • Sprinkle the cauliflower-casserole together with the bacon pieces & also the scallions and serve.