Loaded Cauliflower Broccoli Casserole with Bacon
Loaded Cauliflower Broccoli Casserole with Bacon is the ultimate comfort food for anyone on a low-carb or keto diet. It’s cheesy, creamy, and packed with flavor thanks to the crispy bacon and perfectly roasted vegetables. Whether you’re looking for a satisfying side dish or a standalone weeknight meal, this casserole checks all the boxes—easy to make, filling, and kid-friendly.
Table of Contents
If you’re trying to eat more vegetables without compromising taste, this recipe makes it incredibly easy. Both cauliflower and broccoli are part of the cruciferous vegetable family, known for their rich nutrient profile. Learn more about the health benefits of cruciferous vegetables and why they deserve a permanent spot in your meal rotation.
This dish also aligns beautifully with ketogenic dietary principles. With a combination of high-fat ingredients and minimal carbs, it supports blood sugar stability and satiety. If you’re just getting started, here’s a great guide to ketogenic diet principles that explains how meals like this fit into a low-carb lifestyle.
Ingredients Breakdown
Here’s what you’ll need for this loaded casserole:
- ½ large head cauliflower, cut into florets
- ½ large head broccoli, cut into florets
- 8 slices of crispy bacon, chopped
- ½ cup sour cream
- ½ cup cream cheese, softened
- 1 tablespoon mayonnaise (optional)
- ¼ teaspoon black pepper
- 2 cups shredded cheese mix (cheddar and Monterey Jack)
- 3 tablespoons chopped parsley (for garnish)
Optional Substitutions
- Gouda or Gruyère instead of cheddar
- Add diced carrots or celery for texture
- Use all cauliflower or all broccoli depending on preference
- Frozen veggies can be used but should be thawed and drained to avoid excess water

Tools You’ll Need
- Baking dish (preferably glass or ceramic)
- Mixing bowls
- Steamer or microwave-safe bowl
- Foil
- Oven
Glass baking dishes work best for even heat distribution. Not sure why? Here’s an explanation of why glass bakeware is best for casseroles.
Step-by-Step Instructions
- Preheat oven to 370°F (190°C).
- Fry bacon in a skillet until crisp. Drain on paper towels and crumble.
- Steam or microwave broccoli and cauliflower florets until tender (about 15–20 mins steaming or 7–8 mins in microwave with water).
- In a large bowl, mix sour cream, cream cheese, mayonnaise (if using), and black pepper until smooth.
- Add steamed vegetables, half the bacon, 1 cup of shredded cheese, and half the parsley. Mix well.
- Pour mixture into a greased baking dish. Top with remaining cheese and bacon.
- Cover with foil and bake for 20 minutes. Remove foil and bake an additional 5–10 minutes until cheese is bubbly and golden.
- Garnish with remaining parsley and serve hot.
Tips for Best Results
- Drain excess water from steamed or microwaved veggies to prevent a soggy texture
- Use full-fat dairy for maximum creaminess
- Avoid over-baking to keep vegetables tender but not mushy
- Use frozen vegetables only if you thaw and press out the moisture
- Mix cheese varieties for more depth (try sharp cheddar + Gruyère)
Making It Ahead of Time
- Prepare everything up to the baking step
- Cover and refrigerate for up to 24 hours
- Remove from fridge 30 minutes before baking to bring it to room temperature
- Bake as usual
How to Store, Reheat, and Freeze
Storage:
- Store in an airtight container in the fridge for up to 3 days
- Reheat in microwave or oven until warmed through
Freezing:
- Freeze portions in airtight containers
- Good for 2–3 months
- Thaw overnight in fridge before reheating
Variations to Try
- Vegetarian Version: Skip the bacon and add mushrooms or chopped nuts for richness
- Spicy Twist: Add jalapeños or use pepper jack cheese
- Chicken Version: Add cooked, shredded chicken for a one-pan dinner
- Breakfast Casserole: Add scrambled eggs and bake as a keto breakfast bake
What to Serve with This Dish
This dish is very versatile. It can be a hearty side or a light main depending on what you pair it with:
- Grilled or roasted chicken, steak, or pork chops
- Light green salad or kale slaw
- Keto garlic bread or cauliflower rice
Nutrition & Health Benefits
- Low in carbohydrates, suitable for keto and diabetic diets
- Rich in vitamins C, K, and fiber
- Good source of healthy fats and protein
- Gluten-free and grain-free
Frequently Asked Questions
Can I use frozen broccoli and cauliflower?
Yes, but make sure they are completely thawed and drained. Too much moisture can make your casserole watery.
Is cauliflower broccoli casserole keto?
Absolutely! This recipe is low in carbs, high in fats, and contains no grains—perfect for a keto-friendly meal.
What cheese works best?
Cheddar and Monterey Jack are popular, but you can also use Gouda, Gruyère, or Pepper Jack for added flavor.
How do I keep it from getting soggy?
Steam veggies until just tender and drain well. Avoid using too much sour cream or mayo, and never skip the bake-uncovered step.
Can I prep it the night before?
Yes! Assemble everything in the baking dish, cover, and refrigerate. Let it come to room temperature before baking.
How many calories are in this dish?
It depends on the exact ingredients, but a serving typically ranges from 250–350 calories per cup, mostly from fat and protein.
What meat goes best with this casserole?
Grilled meats like steak, chicken thighs, or pork loin pair well. For a vegetarian side, it also works great with tofu or eggs.
Final Thoughts
This loaded cauliflower broccoli casserole with bacon is everything a comfort food dish should be—hearty, cheesy, and packed with flavor while staying low in carbs. Whether you’re following a keto lifestyle or just want to add more veggies to your plate, this recipe delivers.
PrintLoaded Cauliflower Broccoli Casserole with Bacon
- Total Time: 50 mins
- Yield: 6 servings
Description
A rich, cheesy vegetable casserole combining tender broccoli and cauliflower with bacon, sour cream, and cream cheese. Topped with melted cheese and herbs, this low-carb side dish is perfect for holidays or weeknight dinners.
Ingredients
- ½ large head cauliflower, cut into florets
- ½ large head broccoli, cut into florets
- 8 slices crispy bacon, chopped
- ½ cup sour cream
- ½ cup cream cheese, softened
- 1 tablespoon mayonnaise (optional)
- ¼ teaspoon black pepper
- 2 cups shredded cheese mix (cheddar and Monterey Jack)
- 3 tablespoons chopped parsley (for garnish)
Instructions
- Preheat oven to 370°F (190°C).
- Cook the bacon in a skillet until crispy, then crumble or chop it into pieces.
- Steam or microwave the broccoli and cauliflower florets until fork-tender (about 15–20 minutes steaming or 7–8 minutes microwaving).
- In a large bowl, mix the sour cream, cream cheese, mayonnaise (if using), and black pepper until smooth.
- Add the cooked vegetables, half of the bacon, 1 cup of the shredded cheese, and half of the parsley to the mixture. Stir to combine.
- Transfer the mixture to a greased baking dish. Top with the remaining cheese and bacon.
- Cover with foil and bake for 20 minutes.
- Remove the foil and bake an additional 5–10 minutes, or until the cheese is bubbly and golden brown on top.
- Garnish with the remaining chopped parsley and serve hot.
Notes
For a spicy twist, add a pinch of red pepper flakes or a dash of hot sauce to the cream mixture. This dish is also great with chopped green onions or a sprinkle of parmesan.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Side Dish
- Method: Baked
- Cuisine: American