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Keto Bacon Ranch Cauliflower Casserole - Creamy, Comforting, and Low-Carb

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Ingredients Method

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)

Method
 

  1. Prep and preheat: Heat the oven to 375°F (190°C). Grease a 9x13-inch baking dish.
  2. Cook the bacon: Pan-fry or bake until crisp. Drain on paper towels, then crumble. Set aside.
  3. 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.
  4. 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.
  5. Add cheese and onions: Stir in 1/2 cup cheddar, mozzarella, and most of the green onions (save a little for topping).
  6. Combine with cauliflower: Fold the cauliflower into the sauce until evenly coated. Gently stir in half the crumbled bacon.
  7. Assemble: Spread the mixture in the prepared dish. Top with the remaining cheddar and the rest of the bacon.
  8. Bake: Cook for 18–22 minutes, until hot and bubbly. For a golden top, broil for 1–2 minutes at the end, watching closely.
  9. Finish and serve: Let it rest for 5 minutes. Garnish with remaining green onions and parsley. Serve warm.