I turned cauliflower rice into a Loaded Riced Cauliflower that became a staple among my Keto Low Carb Side Dishes by pairing unexpected ingredients like cheddar, bacon, and scallions.
I never thought riced cauliflower could pass for indulgent, but this Loaded Rice Cauliflower made me eat my words. I pile in crisp crumbled bacon for salty surprise and let the cauliflower soak up flavors until it almost feels like the real thing.
It’s the kind of side that shows up on weeknight plates and also sneaks into party spreads, which is why I lean on it for Keto Low Carb Side Dishes when I want something that feels special without flipping my macros. If you’re skeptical try a bite, this Riced Cauliflower Side Dish might just fool you.
Ingredients
- Cauliflower rice: Low carb, high fibre base that soaks up flavors it’s mild and nutty.
- Sharp cheddar: Rich, salty protein and calcium source, melts creamy, adds bold tangy flavor.
- Bacon: Smoky, crispy umami bomb, gives salt and crunch but adds saturated fat.
- Butter: Adds silky mouthfeel and richness, mostly fat so use sparingly.
- Cream cheese and sour cream: Tangy creaminess that binds and makes it indulgent.
- Garlic: Sharp aromatic punch, small amount brightens savory flavors not sweet.
- Scallions and chives: Fresh onion notes add color and a mild sharpness, lightens richness.
- Smoked paprika (optional): Subtle smoky warmth, little goes a long way to deepen flavor.
Ingredient Quantities
- 4 to 5 cups riced cauliflower (about 1 medium head fresh or 16 oz frozen), well drained
- 4 tbsp unsalted butter
- 2 oz cream cheese, softened
- 1/4 cup sour cream
- 1/4 cup heavy cream optional
- 1 1/2 cups shredded sharp cheddar cheese, divided
- 4 slices bacon, cooked and crumbled
- 3 scallions, thinly sliced
- 2 cloves garlic, minced
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 2 tbsp chopped fresh chives
- 1/4 tsp smoked paprika optional
How to Make this
1. Preheat oven to 375 F. If using frozen riced cauliflower, thaw completely and squeeze out as much liquid as you can in a clean towel or cheesecloth; if using fresh, rice one medium head and pat dry until you have 4 to 5 cups.
2. Heat a large skillet over medium, melt 4 tbsp unsalted butter, then add 2 cloves minced garlic and cook 30 to 45 seconds until fragrant but not brown.
3. Add the riced cauliflower to the skillet, stir and cook 4 to 6 minutes until it softens and most moisture evaporates, stirring so it doesnt stick. Season with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper.
4. Lower heat to low and stir in 2 oz softened cream cheese, 1/4 cup sour cream and the optional 1/4 cup heavy cream; keep stirring until the mixture is smooth and creamy.
5. Mix in 1 cup of the shredded sharp cheddar (reserve 1/2 cup for the top), 3 scallions thinly sliced (reserve a few for garnish if you want), 2 tbsp chopped fresh chives, and most of the crumbled cooked bacon (save some for topping). Taste and add the 1/4 tsp smoked paprika if using, adjust salt and pepper if needed.
6. Transfer the creamy cauliflower mix to an 8×8 or similar baking dish, sprinkle the remaining 1/2 cup cheddar and reserved bacon evenly over the top.
7. Bake 10 to 12 minutes until bubbly; if you want a browned top, broil 1 to 2 minutes but watch it close so it doesnt burn.
8. Remove from oven, sprinkle remaining scallions and chives, let rest 3 to 5 minutes so it sets up, then serve warm. Tip: for best texture dont skip the squeezing step with frozen cauliflower, and grate your own cheddar for melting that actually gets gooey.
Equipment Needed
1. Oven set to 375 F, you need it preheated before you start.
2. Large skillet, nonstick or stainless, to cook the riced cauliflower and melt the cheeses.
3. 8 by 8 baking dish or similar, for finishing it in the oven.
4. Clean kitchen towel or cheesecloth, for squeezing out liquid from frozen riced cauliflower.
5. Box grater or hand grater, grate your own sharp cheddar so it melts gooey.
6. Cutting board and chef knife, for ricing fresh cauliflower, mincing garlic and slicing scallions.
7. Wooden spoon or silicone spatula, for stirring and scraping the skillet so nothing sticks.
8. Measuring cups and measuring spoons, to make the butter, creams and seasonings accurate.
9. Oven mitts and a timer, so you can safely check the bake and broil without burning it.
FAQ
Loaded Rice Cauliflower Recipe Substitutions and Variations
- Riced cauliflower: swap for cooked white or brown rice if you want a heartier dish, or use riced broccoli to keep it low carb, or try cooked quinoa for extra protein
- Unsalted butter: use ghee or olive oil for dairy free cooking, or regular salted butter if you prefer just cut back on the added salt a bit
- Cream cheese and sour cream: trade cream cheese for mascarpone or softened ricotta, and swap sour cream with plain full fat Greek yogurt; blended cottage cheese works too if you want more protein
- Bacon: replace with pancetta or crisped prosciutto for a similar porky hit, or use smoked tempeh or crispy sautéed mushrooms to make it vegetarian
Pro Tips
1. Get every drop of water out, seriously. If you used frozen riced cauliflower squeeze it in a clean towel or cheesecloth until it feels dry, then spread it on a rimmed baking sheet and roast at 400 F for 8 to 12 minutes to evaporate more moisture and add a little toasty flavor, stirring once so it doesnt burn.
2. Grate your own cheddar and let it warm up a bit on the counter before folding it in, pre shredded cheese has anti caking stuff that stops it from getting gooey, and room temp cheese melts way smoother so your casserole comes out creamier.
3. Crisp the bacon extra and reserve some in bigger chunks for the top, mixing the rest in finely so you get pockets of salty crunch and a nice looking finish, dont toss all the crispy bits into the hot mix or theyll just go soggy.
4. Make ahead and reheat smart: you can assemble and chill up to 24 hours or freeze in single servings for 1 to 2 months, reheat covered in a 350 F oven until warm then uncover and broil very briefly to revive the top, microwaving will work but it usually turns the cauliflower mushy.
Loaded Rice Cauliflower Recipe
I turned cauliflower rice into a Loaded Riced Cauliflower that became a staple among my Keto Low Carb Side Dishes by pairing unexpected ingredients like cheddar, bacon, and scallions.
4
servings
519
kcal
Equipment: 1. Oven set to 375 F, you need it preheated before you start.
2. Large skillet, nonstick or stainless, to cook the riced cauliflower and melt the cheeses.
3. 8 by 8 baking dish or similar, for finishing it in the oven.
4. Clean kitchen towel or cheesecloth, for squeezing out liquid from frozen riced cauliflower.
5. Box grater or hand grater, grate your own sharp cheddar so it melts gooey.
6. Cutting board and chef knife, for ricing fresh cauliflower, mincing garlic and slicing scallions.
7. Wooden spoon or silicone spatula, for stirring and scraping the skillet so nothing sticks.
8. Measuring cups and measuring spoons, to make the butter, creams and seasonings accurate.
9. Oven mitts and a timer, so you can safely check the bake and broil without burning it.
Ingredients
4 to 5 cups riced cauliflower (about 1 medium head fresh or 16 oz frozen), well drained
4 tbsp unsalted butter
2 oz cream cheese, softened
1/4 cup sour cream
1/4 cup heavy cream optional
1 1/2 cups shredded sharp cheddar cheese, divided
4 slices bacon, cooked and crumbled
3 scallions, thinly sliced
2 cloves garlic, minced
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
2 tbsp chopped fresh chives
1/4 tsp smoked paprika optional
Directions
- Preheat oven to 375 F. If using frozen riced cauliflower, thaw completely and squeeze out as much liquid as you can in a clean towel or cheesecloth; if using fresh, rice one medium head and pat dry until you have 4 to 5 cups.
- Heat a large skillet over medium, melt 4 tbsp unsalted butter, then add 2 cloves minced garlic and cook 30 to 45 seconds until fragrant but not brown.
- Add the riced cauliflower to the skillet, stir and cook 4 to 6 minutes until it softens and most moisture evaporates, stirring so it doesnt stick. Season with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper.
- Lower heat to low and stir in 2 oz softened cream cheese, 1/4 cup sour cream and the optional 1/4 cup heavy cream; keep stirring until the mixture is smooth and creamy.
- Mix in 1 cup of the shredded sharp cheddar (reserve 1/2 cup for the top), 3 scallions thinly sliced (reserve a few for garnish if you want), 2 tbsp chopped fresh chives, and most of the crumbled cooked bacon (save some for topping). Taste and add the 1/4 tsp smoked paprika if using, adjust salt and pepper if needed.
- Transfer the creamy cauliflower mix to an 8×8 or similar baking dish, sprinkle the remaining 1/2 cup cheddar and reserved bacon evenly over the top.
- Bake 10 to 12 minutes until bubbly; if you want a browned top, broil 1 to 2 minutes but watch it close so it doesnt burn.
- Remove from oven, sprinkle remaining scallions and chives, let rest 3 to 5 minutes so it sets up, then serve warm. Tip: for best texture dont skip the squeezing step with frozen cauliflower, and grate your own cheddar for melting that actually gets gooey.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 239g
- Total number of serves: 4
- Calories: 519kcal
- Fat: 57.1g
- Saturated Fat: 25.9g
- Trans Fat: 0.25g
- Polyunsaturated: 6.9g
- Monounsaturated: 11.4g
- Cholesterol: 129mg
- Sodium: 774mg
- Potassium: 481mg
- Carbohydrates: 7.5g
- Fiber: 2.5g
- Sugar: 1.5g
- Protein: 16.3g
- Vitamin A: 415IU
- Vitamin C: 58mg
- Calcium: 366mg
- Iron: 1mg
