Fake Potato Cauliflower Casserole Oamc
Get ready to indulge in a comforting, low-carb twist on a classic side dish with this Fake Potato Cauliflower Casserole OAMC (Once-a-Month Cooking) recipe! Creamy cauliflower takes center stage as it mimics the texture of mashed potatoes, blended with rich cream cheese, butter, sour cream, and perfectly seasoned with garlic and onion powder. Finished with gooey melted cheddar, savory Parmesan, crispy bacon, and a sprinkle of fresh chives, this casserole is pure decadence without the heavy carbs. Quick to prepare and freezer-friendly, it’s an excellent make-ahead dish for busy weeknights or holiday feasts. Serve this cheesy cauliflower casserole as a flavorful side or even a main dish, and watch it disappear from the table! Keywords: low-carb casserole, cauliflower potato substitute, keto side dish, make-ahead recipes.
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Recipe Information
Ingredients
- 8 cups Cauliflower florets
- 4 ounces Cream cheese
- 2 tablespoons Butter
- 0.5 cup Sour cream
- 1 cup Shredded cheddar cheese
- 0.5 cup Grated Parmesan cheese
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.33 cup Cooked bacon, crumbled
- 2 tablespoons Chopped fresh chives
Instructions
Preheat the oven to 375°F (190°C).
Bring a large pot of water to a boil. Add the cauliflower florets and cook for 8-10 minutes, or until tender. Drain and pat dry with a clean kitchen towel to remove excess moisture.
Place the cooked cauliflower in a food processor and blend until smooth. Alternatively, use a potato masher for a chunkier texture.
In a large mixing bowl, combine the pureed cauliflower, cream cheese, butter, sour cream, garlic powder, onion powder, salt, and black pepper. Mix until well combined.
Stir in half of the shredded cheddar cheese and Parmesan cheese. Taste and adjust seasonings as needed.
Spread the cauliflower mixture into a greased 9x13-inch baking dish. Top with the remaining shredded cheddar cheese and sprinkle crumbled bacon evenly over the top.
Bake in the preheated oven for 20-25 minutes, or until the casserole is heated through and the cheese is melted and bubbly.
Remove from the oven and garnish with chopped fresh chives before serving.
This casserole can be made ahead and frozen. To freeze, allow it to cool completely after baking, cover tightly with foil, and store in the freezer. To reheat, bake at 375°F (190°C) for 30-35 minutes until heated through.
Nutrition Facts
Calories |
311 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.2 g | 34% | |
| Saturated Fat | 15.4 g | 77% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 77 mg | 26% | |
| Sodium | 876 mg | 38% | |
| Total Carbohydrate | 8.2 g | 3% | |
| Dietary Fiber | 2.4 g | 8% | |
| Total Sugars | 4.0 g | ||
| Protein | 14.3 g | 29% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 280 mg | 22% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 349 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
