Faux Loaded Potato Casserole


I had seen versions of this recipe around for years, but I kept thinking it couldn’t possibly be that good. The “faux” comes from replacing the potatoes with cauliflower, and in my mind, I just couldn’t imagine that being a very good trade. After all, how many people really get excited about cooked cauliflower?

That all changed while I was visiting my daughter. I watched as she scooped these cheesy cauliflower, bacon, and green onion Faux Loaded Potato Skins from a muffin tin onto a plate and said, “Try this, Mom.” I did—and they were amazing!

Since then, I’ve made Faux Loaded Potato Skins several times. Eventually, I decided that turning the recipe into a casserole would be much quicker and easier. You still get all those delicious loaded potato flavors—cheese, bacon, sour cream, and green onions—but in an easy casserole made with cauliflower instead of potatoes.

I hope you’ll give this one a try, even if you aren’t a big cauliflower fan. Cauliflower has such a mild flavor that it takes on all those wonderful loaded potato flavors beautifully.


INGREDIENTS

  • 1 medium head fresh cauliflower, cut into florets, or 1 (1-pound) bag frozen cauliflower
  • 3/4 cup sour cream
  • Salt and pepper, to taste
  • 1 cup shredded cheddar cheese, divided
  • 6 slices bacon, cooked and crumbled, divided, or bacon bits
  • 3–4 green onions, sliced and divided
  • 1 tomato, diced, for topping
  • Additional sour cream, for serving, optional
INSTRUCTIONS

  1. Preheat oven to 350°F. Lightly grease an 8×8-inch or similar-size baking dish.
  2. Cook the cauliflower until tender using the microwave or by steaming. If boiling the cauliflower, drain it very well so excess water doesn't make the casserole watery.
  3. Place the cooked cauliflower in a food processor and pulse briefly until finely chopped. Don't overprocess it—you want some texture rather than a smooth puree.
  4. In a large bowl, combine the sour cream, half of the green onions, half of the cheese, half of the bacon, and salt and pepper to taste.
  5. Stir in the chopped cauliflower until everything is evenly combined.
  6. Spread the mixture in the prepared baking dish. Sprinkle the remaining cheese and bacon over the top.
  7. Bake for about 20–25 minutes, or until heated through and the cheese is melted and bubbly.
  8. Before serving, top with the remaining green onions and diced tomato. Add a dollop of sour cream, if desired.
 Print Recipe
Faux Loaded Potato Casserole
YIELD: 6 SERVINGS






INGREDIENTS

  • 1 medium head fresh cauliflower, cut into florets, or 1 (1-pound) bag frozen cauliflower
  • 3/4 cup sour cream
  • Salt and pepper, to taste
  • 1 cup shredded cheddar cheese, divided
  • 6 slices bacon, cooked and crumbled, divided, or bacon bits
  • 3–4 green onions, sliced and divided
  • 1 tomato, diced, for topping
  • Additional sour cream, for serving, optional
INSTRUCTIONS

  1. Preheat oven to 350°F. Lightly grease an 8×8-inch or similar-size baking dish.
  2. Cook the cauliflower until tender using the microwave or by steaming. If boiling the cauliflower, drain it very well so excess water doesn't make the casserole watery.
  3. Place the cooked cauliflower in a food processor and pulse briefly until finely chopped. Don't overprocess it—you want some texture rather than a smooth puree.
  4. In a large bowl, combine the sour cream, half of the green onions, half of the cheese, half of the bacon, and salt and pepper to taste.
  5. Stir in the chopped cauliflower until everything is evenly combined.
  6. Spread the mixture in the prepared baking dish. Sprinkle the remaining cheese and bacon over the top.
  7. Bake for about 20–25 minutes, or until heated through and the cheese is melted and bubbly.
  8. Before serving, top with the remaining green onions and diced tomato. Add a dollop of sour cream, if desired.