This loaded cauliflower casserole has been a go-to dish in my kitchen for years—not because it’s keto-friendly (though it is), but because it’s incredibly flavorful, creamy, and comforting. I love how it comes together easily with ingredients I usually have on hand, and the best part is how flexible it is. Whether I use BBQ sausage or cooked chicken, this casserole always turns out hearty and delicious, with a golden cheesy top and rich, savory layers.

Why You’ll Love This Recipe

I keep making this dish because it strikes the perfect balance between indulgence and simplicity. The cauliflower softens just enough to absorb the creamy mayo and sour cream sauce, while the melted cheese gives it that classic casserole pull. The choice of meats—especially sausage or chicken—means I can change it up depending on what I have. It’s filling enough to serve as a main, but also makes a fantastic side for just about anything.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 large head of cauliflower, cut into bite-size florets

• 2 BBQ sausage links, cooked and chopped (or about 1½ cups cooked diced chicken or other preferred protein)

• ½ cup mayonnaise

• ½ cup sour cream

• 2 cups shredded cheese (I mix 1 cup cheddar, ½ cup mozzarella, and ½ cup Parmesan)

• ¼ cup chopped chives or green onions

• Salt and black pepper to taste

Directions

1. Preheat the oven to 350°F (175°C).

2. Prepare the cauliflower: Cut into small bite-size florets. Microwave in a covered dish with a splash of water for 8–9 minutes until just fork-tender. Drain and set aside.

3. Cook and chop the sausage (or other protein) into bite-size pieces.

4. In a large mixing bowl, combine mayonnaise, sour cream, half of the shredded cheese (1 cup), and half of the chopped chives or green onions. Mix until smooth.

5. Add the cooked cauliflower and chopped meat into a 9×13-inch baking dish. Pour the creamy mixture over the top and gently stir to coat everything evenly.

6. Sprinkle the remaining cheese (1 cup) and the rest of the green onions evenly over the top.

7. Bake uncovered at 350°F for 20 minutes, or until the cheese is melted, bubbly, and golden on top.

8. Let rest for 5 minutes before serving so the sauce sets slightly.

Servings And Timing

• Servings: 6

• Prep Time: 15 minutes

• Cook Time: 20 minutes

• Total Time: 35 minutes

Variations

• Use diced cooked chicken, turkey, or plant-based sausage as your protein.

• Try swapping the cheese with pepper jack or gouda for a bolder flavor.

• Add cooked vegetables like broccoli, mushrooms, or bell peppers for extra color and nutrition.

• Stir in a pinch of cayenne pepper, smoked paprika, or a dash of hot sauce for heat.

• For a crunchy topping, mix crushed crackers or breadcrumbs with melted butter and sprinkle over the cheese before baking.

Storage/Reheating

• Refrigerator: Store leftovers in an airtight container in the fridge for up to 4 days.

• Freezer: Freeze in a tightly sealed dish for up to 2 months. The cauliflower may soften more when thawed.

• Reheating: Reheat individual portions in the microwave for 1–2 minutes, or warm the whole dish in the oven at 325°F until hot and bubbly.

FAQs

Can I Use Frozen Cauliflower?

Yes, I’ve used frozen cauliflower in a pinch. Just steam or microwave it according to package instructions, drain well, and pat dry before adding it to the casserole.

How Do I Keep The Casserole From Getting Watery?

Be sure to drain the cauliflower thoroughly after cooking. I also pat the florets dry with paper towels before combining with the sauce to remove any extra moisture.

Can I Make This Ahead Of Time?

Absolutely. I often assemble the casserole in advance, cover it, and refrigerate it for up to 24 hours. When ready to bake, I let it sit at room temperature for 15 minutes, then bake as directed.

What Other Cheeses Can I Use?

I mix cheddar, mozzarella, and Parmesan, but Monterey Jack, Colby, smoked gouda, or even Swiss work great. Choose a cheese that melts well and complements your choice of meat.

Can I Double The Recipe?

Yes, I double it often when feeding a crowd. Just use a larger baking dish and increase the baking time slightly—about 25 to 30 minutes—until everything is hot and melted.

Conclusion

This loaded cauliflower casserole is pure comfort in a dish. It’s warm, cheesy, and hearty, and it never fails to hit the spot. I love that I can tailor it to what I have on hand, and it’s always a hit at gatherings or just for weeknight dinners. Whether served as a main or a side, this casserole brings bold flavor and creamy goodness to the table every time.