This post may contain affiliate links. Please read our disclosure policy.
Enjoy the comforting flavors of our single serve Creamy Cauliflower Casserole, featuring the perfect blend of cheese, bacon, and cauliflower. This dish, baked in a small ramekin, captures the essence of a loaded baked potato but in a low-carb, healthier version. It’s an ideal choice for anyone looking for a delicious and comforting meal that’s also mindful of health.
Your small cauliflower casserole is great on its own, but it also pairs wonderfully with different mains. Enjoy it with succulent Beef Tenderloin, juicy Ham Steak, classic Meatloaf, or flavorful Pork Tenderloin. Each option complements the casserole, adding variety to your meal.
Table of Contents
- Why You’ll Love This Cauliflower Casserole Recipe
- Ingredients
- Recipe Variations
- How To Cut Cauliflower Into Florets – A Simple Guide
- How To Make Cauliflower Casserole For One
- Expert Tips
- Make Ahead And Storage Tips
- Frequently Asked Questions
- Ways To Use Leftover Ingredients
- Cauliflower Casserole For One Recipe
Why You’ll Love This Cauliflower Casserole Recipe
- Roasted for Rich Flavor: This dish starts with roasting the cauliflower, creating robust flavor and crispy edges on the florets. Craving broccoli instead? Simply swap in broccoli for a different twist!
- Low Carb Yet Creamy: Made with heavy cream to maintain a low carb profile, this healthy casserole doesn’t skimp on creaminess. Substitutions like milk instead of cream, or Greek yogurt for sour cream, are possible without sacrificing flavor. If you’re watching fat content, reducing cheese works well too.
- Easily Doubled: Planning for more guests? You can effortlessly double the ingredient amounts to make a larger serving of this loaded cauliflower casserole that’s reminiscent of a loaded baked potato.
- Simple, Accessible Ingredients: This casserole shines with everyday ingredients you probably already have. There’s no need to hunt for rare or exotic items, making it convenient and stress-free to prepare.
Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder.
- Cauliflower: Because we roast cauliflower, the florets caramelize and bring so much flavor to the dish. Raw or steamed cauliflower is bland, but roasted cauliflower is heavenly! Cauliflower is healthy and is high in fiber, low in calories, and filled with vitamin B 6, vitamin C, vitamin K and plenty of antioxidants.
- Olive oil: I use extra virgin olive oil in this mini cauliflower casserole as well as in every other recipe on One Dish Kitchen that calls for olive oil. Extra virgin olive oil is the least processed form of olive oil. It is an unrefined oil and the highest-quality olive oil you can buy. Because of the way extra virgin olive oil is made, it retains a more true olive taste. It also contains more of the vitamins and minerals found in olives. It’s my favorite type of olive oil to use but you may use light olive oil instead.
- Seasonings: We season the cauliflower with a little salt and black pepper before roasting it in the oven. A little garlic powder is added to the casserole.
- Cheese: I use shredded sharp cheddar cheese. Feel free to use gruyere instead which gives the casserole a delightful nutty flavor or use pepper jack for a spicy twist. Consider using extra cheese in Hashbrown Casserole or Chicken Divan.
- Bacon: One strip of cooked and crumbled bacon takes this loaded cauliflower casserole to a new level! Got extra bacon? Use it in Crack Chicken, Stuffed Fish, or Potato Soup.
- Green onions: Adds fresh flavor and crunch.
This is just an overview of the ingredients I used and why I used them. For the full recipe please scroll down to the recipe box at the bottom of the post.
RELATED: How To Freeze Bacon
Recipe Variations
I absolutely love this cauliflower casserole just as it is, but I also love these delicious variations:
- Use a mix of cauliflower and broccoli. I like using ingredients I have on hand and this recipe is a great one to use if you have a small amount of broccoli or cauliflower leftover from a previous meal. A broccoli and cauliflower casserole is one of my favorite ways to use leftover broccoli and cauliflower.
- Make it spicy. Add chopped jalapeños and use pepper jack cheese for a spicy cauliflower casserole.
- Use potatoes. Instead of cauliflower, boil a small potato, chop it into bite-sized cubes, and substitute potatoes for cauliflower.
- Make an Italian cauliflower casserole: Use mozzarella cheese instead of cheddar, prosciutto, and add 1/8 teaspoon of Italian seasoning.
How To Cut Cauliflower Into Florets – A Simple Guide
- Halve the Cauliflower: Start by cutting the whole cauliflower in half down the middle.
- Quarter the Cauliflower: Next, cut each half again, creating 4 equal quarters.
- Remove the Cores: Angle your knife to cut out the cores from each quarter. This will make breaking apart the cauliflower much easier.
- Break into Florets: Now, you can effortlessly break the pieces apart into individual florets by hand or with a gentle cut of the knife.
- Don’t Waste the Cores: Remember, cauliflower cores are entirely edible, so don’t toss them out! They add texture and flavor to various recipes.
This method simplifies the process, allowing you to enjoy fresh cauliflower florets in your creamy and cheesy casserole or other favorite dishes.
How To Make Cauliflower Casserole For One
These step-by-step photos and instructions help you visualize how to make a single serving Cauliflower Casserole. See the recipe box below for ingredient amounts and full recipe instructions.
- Preheat the oven to 425° F (220° C).
- In a medium-sized bowl, toss the cauliflower florets with olive oil, salt, and pepper.
- Transfer the cauliflower to a rimmed baking sheet and spread them into an even layer. Roast the cauliflower for 20-25 minutes, until the florets are tender and begin to brown. Remove from the oven and set the baking sheet aside.
- In the same bowl that you used to toss the cauliflower, whisk together the sour cream and heavy cream. Stir in the garlic powder, 1/2 of the cheese, 1/2 of the cooked and crumbled bacon, and 1 tablespoon of chopped green onions.
- Add the roasted cauliflower to the bowl and stir.
- Transfer the cauliflower mixture to a lightly buttered 10-ounce ramekin and top with the remaining bacon, and cheese. Place the ramekin on a rimmed baking sheet to catch any possible spills.
- Bake for 8-10 minutes, until the cheese melts. Top with remaining chopped green onions. Enjoy hot.
Expert Tips
- Read through the entire recipe before beginning. This easy cauliflower casserole comes together quickly. Be sure to read through the recipe and gather your ingredients before starting.
- Use fresh or frozen and thawed cauliflower florets. Either will work in this recipe. Just be sure to thaw frozen cauliflower before using.
- Shred the cheese yourself. I recommend shredding your own cheese rather than purchasing bagged pre-shredded cheese. The cheese will melt better when freshly shredded. Pre-shredded cheese contains preservatives that help to keep the shreds of cheese from clumping in the bag. This means that the cheese doesn’t melt as well.
- To make a vegetarian cauliflower casserole, just omit the bacon.
Make Ahead And Storage Tips
Here’s how to make this cheesy cauliflower casserole ahead.
- Roast the cauliflower ahead of time. Store it in an airtight container in the refrigerator for up to 2 days.
- Prepare the sour cream mixture 1 day in advance and store it in the refrigerator.
To store the baked casserole. Store creamy cauliflower casserole in an airtight container in the refrigerator for up to 3 days.
Frequently Asked Questions
I use a 10-ounce ramekin that measures 4-inches in diameter and is approximately 1 ¾-inches tall. For best results, use a baking dish of a similar size.
If you would like additional information on the baking dishes I use in our “recipes for one”, please visit our FAQ page.
To see examples of the dishes used at One Dish Kitchen, please visit our Store page.
Yes. If you’d like to make a cauliflower casserole for two, just double the ingredient amounts and divide the mixture between two 10-ounce ramekins or use a 5×5-inch baking dish with a base area of 25 square inches or a 4×6-inch baking dish with a base area of 24 square inches.
These dishes can be found on our Store page.
Yes. As written, this cheesy baked cauliflower is keto-friendly and low-carb.
Yes.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this single serving cauliflower casserole recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Cauliflower Casserole For One
Equipment
Ingredients
- 2 ½ cups cauliflower florets (about ¼ of a large head of cauliflower) 6- ounces
- ½ tablespoon olive oil
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper
- 3 tablespoons sour cream
- 2 tablespoons heavy cream
- ⅛ teaspoon garlic powder
- ½ cup shredded cheddar cheese
- 1 strip bacon , cooked and crumbled
- 2 tablespoons chopped green onions
Instructions
- Preheat the oven to 425° F (220° C).
- In a medium-sized bowl, toss the cauliflower florets with olive oil, salt, and pepper.
- Transfer the cauliflower to a rimmed baking sheet and spread them into an even layer. Roast the cauliflower for 20- 25 minutes, until the florets are tender and begin to brown. Remove from the oven and set the baking sheet aside.
- In the same bowl that you used to toss the cauliflower, whisk together the sour cream and heavy cream. Stir in the garlic powder, ½ of the cheese, ½ of the cooked and crumbled bacon, and 1 tablespoon of chopped green onions.
- Add the roasted cauliflower to the bowl and stir.
- Transfer the cauliflower mixture to a lightly buttered 10-ounce ramekin and top with the remaining bacon, and cheese. Place the ramekin on a rimmed baking sheet to catch any possible spills.
- Bake for 8-10 minutes, until the cheese melts. Top with remaining chopped green onions. Enjoy hot.
Notes
- Read through the entire recipe before beginning. This cauliflower casserole comes together quickly. Be sure to read through the recipe and gather your ingredients before starting.
- Use fresh or frozen and thawed cauliflower florets. Either will work in this recipe. Just be sure to thaw frozen cauliflower before using.
- Shred the cheese yourself. I recommend shredding your own cheese rather than purchasing bagged pre-shredded cheese. The cheese will melt better when freshly shredded. Pre-shredded cheese contains preservatives that help to keep the shreds of cheese from clumping in the bag. This means that the cheese doesn’t melt as well.
- To make a vegetarian cauliflower casserole, just omit the bacon.
To see examples of the dishes used at One Dish Kitchen, please visit our Store page.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
I am shocked by how absolutely delicious and simple this recipe is! I thought it would be plain but wow! I made hash browns that morning for breakfast and used the leftovers with the bacon and sour cream mix and stored in the fridge for tomorrow. Highly recommend this one. Love these recipes as I am a new empty nester and hate wasting food. Portion sizes are perfect. Cannot wait to try more!
I’m so happy you are enjoying our recipes. Thank you so much for your feedback.
Great recipe.