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Loaded “Un-Potato” Casserole

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  • Author: Jessica Parker
  • Yield: 1 1x


This recipe is under “Sides & Stuff” on my website, but truly, I could eat just this for a meal and be 110% satisfied! It’s full of lots of good fat, protein and nutrients. I am careful to use animal products that are without added hormones, antibiotics, nitrates and nitrites.

You can use cauliflower florets for the recipe or riced cauliflower like I did. It has amazing flavor! This dish is one for Keto and non-keto folks alike!


  • 1 Head Cauliflower, florets cut up into small pieces
  • 8 Slices Bacon, cooked and crumbled
  • ½ cup Sour Cream (full fat)
  • ½ cup Mayonaisse (made with avodaco oil, NO canola oil!)
  • 1 tbsp Ranch Seasoning
  • ¼ tsp Fresh Ground Black Pepper
  • 1 cup Monterey Jack Cheese, shredded
  • 1 cup Sharp Cheddar Cheese, shredded
  • 6 tbsp Fresh Chives, chopped


  1. Preheat oven to 370 degrees. Grease a 9×9 casserole dish with butter or coconut oil & set aside.
  2. Steam cauliflower until just tender, not too soft and drain any excess water. Set aside.
  3. Combìne sour cream, mayonnaìse, ranch seasonìng, black pepper ìn a large bowl. Add the steamed caulìflower, 1/2 of the bacon, sharp cheddar cheese and chìves; mìx well.
  4. Spread the mìxture in the casserole dìsh and sprinkle the monterey jack cheese and the rest of the bacon on top.
  5. Cover dish wìth foil and bake for 20 mìnutes. Remove foìl and bake another 5-10 mìnutes or just untìl cheese ìs bubbly and begìnnìng to brown. Garnìsh with chives as an option!