Slow Cooker Cauliflower Casserole

Easy, loaded cheesy, creamy slow cooker cauliflower casserole recipe, homemade with simple ingredients. Loaded with frozen cauliflower florets, cream cheese, cheddar cheese, mozzarella cheese.

If low-carb is your way of life, then this is for you! Even if it’s not, this casserole is so good your family may actually request veggies for dinner. This Slow Cooker Cheesy Hashbrown Casserole and Slow Cooker Green Bean Casserole are also very delicious and easy to fix and forget in the crockpot.

Easy Loaded Cauliflower Casserole in Black Slow Cooker- Overhead Shot

How To Make Slow Cooker Cauliflower Casserole Recipe From Scratch?

  1. Spread cauliflower– Only spread half of it.
  2. Add cheese– This includes cream cheese on top half, the mozzarella and half the cheddar cheese.
  3. Add seasonings- This includes garlic powder, Italian seasoning, salt, pepper.
  4. Add cauliflower– Spread the remaining cauliflower florets.
  5. Add cheese– Sprinkle remaining mozzarella and cheddar cheese on top.
  6. Cover and cook– Stirring once halfway through.
  7. Enjoy– Remove lid and gently mix everything together and add parsley garnish.

What To Serve With Loaded Cauliflower Casserole?

This casserole is a great side to any protein based main dish:

It also pairs well with sandwiches too:

A simple green salad would also balance out this casserole perfectly.

Spoonful of Homemade Cheesy Cauliflower Casserole Over Black Crockpot

Variations For Easy Cheesy Cauliflower Casserole

Cauliflower bake– Layer the ingredients in a baking dish and bake at 350 degrees F until the top is bubbling and lightly browned.

Broccoli cauliflower casserole– Use half broccoli and half cauliflower.

Chicken cauliflower casserole– Add cubed or shredded chicken from leftover meals or a rotisserie chicken.

Add rice– Mix in cooked white rice, brown rice, or even wild rice.

Add sausage– It should already be cooked beforehand.

Make it healthy– Use low-fat cheeses instead of full-fat.

Add buffalo sauce– For a spicy version.

Add crumbled bacon topping– Do this just before serving.

Add other cheeses– Such as goat, gouda, gruyere, or parmesan.

Loaded casserole– Add chives or green onions, bacon crumbles, and sour cream as toppings.

Add seasonings– Such as Mexican, Cajun, or Italian.

Top with breadcrumbs– After slow cooking, put in a casserole dish under a broiler with bread crumbs and butter for a crispy topping.

Add ranch seasoning– 1 packet should be enough. Omit all other seasonings.

Tips And Techniques

Fresh cauliflower vs. Frozen cauliflower– I used frozen since it cooks faster but fresh can be used too. It will take a bit longer so make note of that for the cooking time. Also, make sure they are all evenly sized.

Adjust seasoning– Add more or less according to your preference.

Layer the cauliflower and cheeses– This ensures that the cauliflower on the bottom doesn’t burn.

How long to slow cook for? For 3 hours on low heat.

Stir half-way through– This prevents the cauliflower and cheese from burning on the bottom of the slow cooker.

Creamy Cauliflower with Cream Cheese, Mozzarella Cheese and Cheddar Cheese- Closeup Shot

Storage

Refrigerate– In a sealed container for up to 2 days.

Freeze– I do not recommend freezing because the cauliflower will become mushy and the dairy will separate.

Reheat– In the microwave or on the stovetop.

More Slow Cooker Vegetarian Side Dishes

Slow Cooker Cauliflower Casserole

Easy, loaded cheesy, creamy slow cooker cauliflower casserole recipe, homemade with simple ingredients. Loaded with frozen cauliflower florets, cream cheese, cheddar cheese, mozzarella cheese.

Ingredients

  • 2 bags Frozen cauliflower florets, 12 oz. bag each
  • 1/2 cup Cream cheese, Full fat
  • 1 cup Mozzarella cheese, Full fat, Shredded
  • 1 cup Cheddar cheese , Full fat, Shredded
  • 1 tsp Garlic powder
  • 1 tsp Italian seasoning
  • Salt , To taste
  • Pepper, To taste
  • 1 tbsp Parsley, Fresh, Roughly chopped, For garnish

Instructions

  • Spread half the cauliflower in a crockpot.
  • Drop spoonfuls of cream cheese on top.
  • Sprinkle half the mozzarella cheese and half the cheddar cheese.
  • Sprinkle garlic powder, Italian seasoning, salt, pepper.
  • Spread the remaining cauliflower florets on top of this cheese mixture.
  • Sprinkle remaining mozzarella cheese and cheddar cheese on top.
  • Cover and cook on low heat for 3 hours, stirring once halfway through.
  • Remove lid and gently mix everything together.
  • Garnish with fresh parsley and enjoy!

Notes

  • Read all my tips above.
  • Leftovers can be stored in a sealed container in the fridge for 2 days and reheated in the microwave or stovetop.

Nutrition

Calories: 299kcal, Carbohydrates: 3g, Protein: 15g, Fat: 25g, Saturated Fat: 15g, Cholesterol: 83mg, Sodium: 443mg, Potassium: 109mg, Fiber: 1g, Sugar: 1g, Vitamin A: 946IU, Vitamin C: 1mg, Calcium: 383mg, Iron: 1mg

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