This casserole delivers big comfort with simple ingredients and bold flavor. Think tender cauliflower, creamy ranch, sharp cheddar, and crispy bacon baked into a bubbly, golden dish. It’s an easy weeknight winner and a crowd-pleaser at potlucks.
You won’t miss the potatoes or pasta—this is rich, satisfying, and still low in carbs. Best of all, it comes together fast and reheats beautifully.
Keto Bacon Ranch Cauliflower Casserole - Creamy, Comforting, and Low-Carb
Ingredients
- 1 large head cauliflower (about 2 to 2.5 pounds), cut into bite-size florets
- 8 slices bacon, cooked and crumbled
- 1 cup shredded sharp cheddar cheese, divided
- 1/2 cup shredded mozzarella (optional for extra melt)
- 4 oz cream cheese, softened
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 2 tbsp ranch seasoning mix (store-bought or homemade; see note below)
- 2 tbsp heavy cream (or a splash more if you prefer looser sauce)
- 2 green onions, thinly sliced (plus extra for garnish)
- 1/4 tsp garlic powder (optional, if your ranch isn’t garlicky)
- 1/4 tsp black pepper
- Salt to taste (go easy; bacon and ranch are salty)
- 2 tbsp chopped fresh parsley (optional garnish)
Instructions
- Prep and preheat: Heat the oven to 375°F (190°C). Grease a 9x13-inch baking dish.
- Cook the bacon: Pan-fry or bake until crisp. Drain on paper towels, then crumble. Set aside.
- Par-cook the cauliflower: Steam or microwave florets until just fork-tender (about 5–7 minutes steaming, or 6–8 minutes in the microwave), then drain well. Pat dry with paper towels to remove excess moisture.
- Make the creamy ranch sauce: In a large bowl, mix cream cheese, sour cream, mayonnaise, ranch seasoning, heavy cream, garlic powder, and black pepper until smooth. A hand mixer helps. Taste and adjust salt if needed.
- Add cheese and onions: Stir in 1/2 cup cheddar, mozzarella, and most of the green onions (save a little for topping).
- Combine with cauliflower: Fold the cauliflower into the sauce until evenly coated. Gently stir in half the crumbled bacon.
- Assemble: Spread the mixture in the prepared dish. Top with the remaining cheddar and the rest of the bacon.
- Bake: Cook for 18–22 minutes, until hot and bubbly. For a golden top, broil for 1–2 minutes at the end, watching closely.
- Finish and serve: Let it rest for 5 minutes. Garnish with remaining green onions and parsley. Serve warm.
What Makes This Special
This casserole hits that perfect comfort-food note without relying on heavy carbs. Cauliflower stands in for potatoes, soaking up the creamy ranch and cheese.
Bacon adds crunchy, smoky edges, while the ranch seasoning brings a familiar, herby kick. It’s keto-friendly, gluten-free, and meal-prep friendly, so you can enjoy it all week. Plus, it’s flexible—easy to tweak with extra veggies or a protein boost.
Ingredients
- 1 large head cauliflower (about 2 to 2.5 pounds), cut into bite-size florets
- 8 slices bacon, cooked and crumbled
- 1 cup shredded sharp cheddar cheese, divided
- 1/2 cup shredded mozzarella (optional for extra melt)
- 4 oz cream cheese, softened
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 2 tbsp ranch seasoning mix (store-bought or homemade; see note below)
- 2 tbsp heavy cream (or a splash more if you prefer looser sauce)
- 2 green onions, thinly sliced (plus extra for garnish)
- 1/4 tsp garlic powder (optional, if your ranch isn’t garlicky)
- 1/4 tsp black pepper
- Salt to taste (go easy; bacon and ranch are salty)
- 2 tbsp chopped fresh parsley (optional garnish)
Homemade Ranch Seasoning (optional): 1 tsp dried dill, 1 tsp dried chives, 1 tsp dried parsley, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp salt, 1/4 tsp black pepper.
Mix and use 2 tbsp.
Instructions
- Prep and preheat: Heat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Cook the bacon: Pan-fry or bake until crisp. Drain on paper towels, then crumble.
Set aside.
- Par-cook the cauliflower: Steam or microwave florets until just fork-tender (about 5–7 minutes steaming, or 6–8 minutes in the microwave), then drain well. Pat dry with paper towels to remove excess moisture.
- Make the creamy ranch sauce: In a large bowl, mix cream cheese, sour cream, mayonnaise, ranch seasoning, heavy cream, garlic powder, and black pepper until smooth. A hand mixer helps.
Taste and adjust salt if needed.
- Add cheese and onions: Stir in 1/2 cup cheddar, mozzarella, and most of the green onions (save a little for topping).
- Combine with cauliflower: Fold the cauliflower into the sauce until evenly coated. Gently stir in half the crumbled bacon.
- Assemble: Spread the mixture in the prepared dish. Top with the remaining cheddar and the rest of the bacon.
- Bake: Cook for 18–22 minutes, until hot and bubbly.
For a golden top, broil for 1–2 minutes at the end, watching closely.
- Finish and serve: Let it rest for 5 minutes. Garnish with remaining green onions and parsley. Serve warm.
Keeping It Fresh
- Store: Refrigerate leftovers in an airtight container for up to 4 days.
- Reheat: Warm in a 325°F (165°C) oven for 10–15 minutes, or microwave in short bursts.
Add a splash of cream if it seems dry.
- Freeze: Freeze in a freezer-safe dish for up to 2 months. Thaw overnight in the fridge, then reheat covered at 350°F (175°C) until hot.
- Meal prep tip: Assemble ahead, cover, and chill for up to 24 hours. Bake just before serving, adding 5 extra minutes if cold.
Health Benefits
- Low carb: Cauliflower keeps net carbs low while delivering a hearty, potato-like feel.
- Satisfying fats: Cheese, bacon, and cream keep you full longer, which can support appetite control on keto.
- Micronutrients: Cauliflower provides vitamin C, vitamin K, and fiber.
Green onions add antioxidants and fresh flavor.
- Protein: Cheese and bacon add a moderate protein boost for a well-rounded meal.
Common Mistakes to Avoid
- Watery casserole: Don’t skip patting the cauliflower dry after cooking. Excess moisture thins the sauce.
- Overcooking the florets: Aim for just-tender before baking. Overcooked cauliflower turns mushy in the oven.
- Too salty: Ranch and bacon add salt.
Season at the end, after tasting the sauce.
- Skipping the rest time: A brief 5-minute rest helps the sauce set and improves texture.
Recipe Variations
- Chicken bacon ranch: Stir in 1 to 2 cups cooked, shredded chicken for extra protein.
- Spicy kick: Add 1/2 tsp crushed red pepper or diced jalapeños. A drizzle of hot sauce works too.
- Extra veg: Fold in sautéed mushrooms, spinach, or broccoli for more texture and nutrients.
- Different cheeses: Swap cheddar for pepper jack, Monterey Jack, or a smoky gouda.
- Dairy-light option: Use more mayo and a splash of unsweetened almond milk instead of heavy cream. Choose a lactose-free cream cheese if needed.
- Herb-forward: Add fresh dill and chives for a brighter ranch profile.
FAQ
Can I use frozen cauliflower?
Yes.
Steam or microwave it until just tender, then drain very well and pat dry. Frozen cauliflower often holds more water, so take extra care to remove moisture.
What can I use instead of ranch seasoning packets?
Make a quick mix with dried dill, chives, parsley, garlic powder, onion powder, salt, and pepper. Adjust to taste and keep extra on hand for future batches.
How do I make it less rich?
Use Greek yogurt in place of sour cream and reduce the mayo slightly.
You can also cut back on the cheddar by 1/4 cup without losing flavor.
Is this casserole suitable for meal prep?
Absolutely. Assemble and refrigerate it unbaked for up to a day, or bake and portion into containers. It reheats well and holds up for several days.
Can I make it without bacon?
Yes.
Try turkey bacon, chopped pancetta, or skip it and add extra cheese and green onions. For a smoky note, a pinch of smoked paprika helps.
How many servings does this make?
It typically serves 6 as a side or 4 as a main. For stricter calorie or macro tracking, weigh portions after baking.
What should I serve with it?
Pair with grilled chicken, steak, or a simple salad.
It’s rich, so something fresh and light balances the plate.
Can I cook the cauliflower in the oven instead?
Yes. Toss florets with a little olive oil and roast at 425°F (220°C) for 15–18 minutes until just tender and lightly browned. Let cool slightly before mixing with the sauce.
Wrapping Up
This Keto Bacon Ranch Cauliflower Casserole is simple, hearty, and reliably delicious.
It brings all the cozy vibes of a classic bake, minus the carbs. Keep the ingredients on hand and you’re never far from a satisfying meal or side. Whether it’s a weeknight dinner or a weekend potluck, this dish earns repeat requests—and makes leftovers you’ll actually look forward to.