Twice Baked Cauliflower Casserole A delicious Low Carb and Gluten Free Side Dish

Twice Baked Cauliflower Casserole is a great low carb substitute for twice baked potatoes.

If you are expecting this to taste just like twice baked potatoes, you will be disappointed. If you are looking for a flavorful, low carb twice baked side dish, this is it; and it is GOOD! Twice Baked Cauliflower Casserole is delicious in its own right.

I happened to have a head of cauliflower but if you don’t have one on hand, a pound of frozen florets will do just fine. They would not need to be cooked as long.

To print Twice Baked Cauliflower Casserole, click HERE.



1 large head cauliflower or about 1 pound of frozen florets

4 oz. cream cheese

½ cup sour cream

½ cup heavy whipping cream

2 Tbsp chives
6 slices bacon, cooked and crumbled

1 ½ cup sharp cheddar cheese

black pepper, to taste


Preheat oven to 350*.

Cut cauliflower into small pieces.

Cook bacon until crispy.


Cook cauliflower until it is tender, about 10-15 minutes.

Drain and mash well with hand mixer or potato masher.

Mix in cream cheese, sour cream, heavy whipping cream, chives, pepper, crumbled bacon and 1 cup of the shredded cheese.

Spread evenly in a sprayed 9×13 baking dish.

Sprinkle with the rest of the shredded cheddar cheese.

Bake, uncovered, for about 30 minutes, or until hot and bubbly.

This recipe is adapted from Kalyn’s Kitchen.

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If you want nutritional information for a recipe, I suggest entering the recipe into my fitness pal or your favorite calorie counter page and that will calculate it for you.  Also, you can put in exactly what you used so it is the most accurate.

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