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Motherlode Cauliflower Casserole

Loaded Cauliflower

A cauliflower version of the loaded baked potato. This Motherlode Cauliflower Casserole  tastes so rich, filling and satisfying that no one would ever guess that it's a low-carb recipe.


  • 1 large head cauliflower, cut into bite-size pices (about 6 cups)
  • 6-8 strips bacon, cooked and crumbled
  • 6 tablespoons chopped chives, divided
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 2 cups Colby Jack or Cheddar cheese, shredded, divided
  • 8 ounces sliced mushrooms (optional)


  1. Heat oven to 425 degrees F.
  2. In a large pot, boil water and cook cauliflower for 8-10 minutes; drain and let cool.
  3. In a large bowl, combine 3 tablespoons chives, mayonnaise, sour cream, 1 cup cheese, mushrooms and cauliflower; mix well.
  4. Place in baking dish and cover with remaining 1 cup cheese and remaining bacon crumbles.
  5. Bake for 15 to 20 minutes until cheese is melted.
  6. Top with remaining 3 tablespoons chives to serve.

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