I’m sharing my Loaded Riced Cauliflower as the perfect Riced Cauliflower Side Dish, hiding a clever ingredient swap and a secret finishing touch worth reading about.

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I never thought riced cauliflower could feel this guilty, but I do it on purpose. My Loaded Rice Cauliflower gets silky with cream cheese and then I throw bacon on top so nobody suspects it’s actually a smart swap.

If you’re tired of the same old sides, this one made me rethink Keto Low Carb Side Dishes, because it behaves like comfort food without the carbs. I’m not perfect at plating or timing, and yeah sometimes I forget to stir, but folks always ask for the recipe.

It’s quickly become one of my go to Riced Cauliflower Meals.

Ingredients

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Cauliflower rice: Low in carbs and calories, adds fiber and a mild, slightly nutty texture.
Cream cheese: Makes it ultra creamy and rich, adds fat and a silky mouthfeel.
Sour cream: Tangy, balances richness, gives a little protein and smooth tang.
Sharp cheddar: Bold, melty cheese flavor, brings protein and calcium, lots of savory punch.
Bacon: Smoky, salty crunch, mostly fat and protein, lifts the whole dish.
Garlic: Punchy aromatics that boost savory depth, not sweet, tiny calories.
Green onions: Fresh, bright bite, adds mild onion flavor and a bit of vitamin C.
Parmesan and chives: Nutty salty sprinkle and oniony freshness for nice contrast.
Butter: Adds richness, helps everything bind together and taste more rounded.

Ingredient Quantities

4 cups riced cauliflower (about 1 medium head or 24 oz frozen, thawed and drained)

2 tablespoons unsalted butter

4 ounces cream cheese softened

1/2 cup sour cream

1 1/2 cups shredded sharp cheddar cheese

1/4 cup grated Parmesan cheese

6 slices bacon, cooked and crumbled

3 green onions, thinly sliced

2 cloves garlic, minced

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/2 teaspoon kosher salt or to taste

1/4 teaspoon black pepper

2 tablespoons chopped fresh chives or extra green onion for garnish (optional)

How to Make this

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1. Cook 6 slices bacon in a skillet over medium heat until crisp, about 8 to 10 minutes; drain on paper towels and crumble. If you want extra flavor save 1 tablespoon bacon grease for later.

2. If using frozen riced cauliflower, thaw and squeeze as much moisture out as you can with paper towels or a kitchen towel; if fresh rice it and pat dry. You want 4 cups fairly dry riced cauliflower.

3. In a large skillet melt 2 tablespoons unsalted butter over medium heat (add that saved bacon grease here if you kept it). Add 2 cloves minced garlic and cook about 30 seconds till fragrant, careful not to burn it.

4. Add the riced cauliflower to the skillet and season with 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Sauté 5 to 8 minutes, stirring now and then, until tender and most moisture has evaporated. Let it sit a bit to brown for more flavor, you’re gonna like that.

5. Turn heat to medium low and add 4 ounces softened cream cheese and 1/2 cup sour cream. Stir until they melt and coat the cauliflower, smooth and creamy.

6. Stir in 1 1/2 cups shredded sharp cheddar and 1/4 cup grated Parmesan until fully melted. Keep the heat low so the cheeses don’t separate.

7. Fold in most of the crumbled bacon and 2 thinly sliced green onions, reserve some for garnish. Taste and adjust salt and pepper, but go easy since bacon and cheeses are salty.

8. Transfer to a serving bowl, sprinkle the remaining bacon, the rest of the sliced green onions, and 2 tablespoons chopped fresh chives (or extra green onion) on top for garnish.

9. Serve hot right away. Leftovers reheat in a skillet or microwave, though it might firm up a bit after chilling.

Equipment Needed

1. 10 to 12 inch skillet (for cooking the riced cauliflower)
2. Small skillet or frying pan (to cook bacon crisp)
3. Cutting board
4. Chef’s knife (sharp)
5. Measuring cups and spoons
6. Wooden spoon or heatproof spatula (for stirring and folding)
7. Box grater or microplane (for cheddar and Parmesan)
8. Mixing bowl (for softening cream cheese or holding ingredients)
9. Paper towels or a clean kitchen towel (to drain bacon and squeeze thawed cauliflower)
10. Serving bowl and a spatula for transferring and serving

FAQ

Q: Can I use frozen riced cauliflower instead of fresh? A: Yes you can. Thaw it first, squeeze out as much water as you can with a towel or cheesecloth, then cook off any leftover moisture in a skillet before mixing with the cheeses. If you skip squeezing it gets watery.

Q: How do I make this vegetarian? A: Just leave out the bacon and add a pinch of smoked paprika or a few roasted mushrooms for that savory punch. You can also use plant based bacon or soy crumbles, they work fine.

Q: Can I make it ahead of time and reheat later? A: Totally. Store in the fridge for up to three days in an airtight container. To reheat warm in a 350 F oven until bubbly or microwave in short bursts, stirring between. Add a splash of milk or sour cream if it seems dry.

Q: Will this survive freezing? A: Finished dish can be frozen for about a month, but texture may get a bit grainy from the dairy. For best results freeze the plain riced cauliflower, then thaw and finish with cream cheese and sour cream when you reheat.

Q: Can I make this lighter or less creamy? A: Yep. Swap half the sour cream for plain Greek yogurt, cut back on the cream cheese, and use a little less butter. More Parmesan gives big flavor so you wont miss the extra creaminess.

Q: Do I have to bake it or can I do it on the stove? A: Either works. Stove top is faster: melt butter, cook garlic, stir in cauliflower and cheeses until melted and combined, then fold in bacon and onions. To get a golden top bake at 350 F for 15 to 20 minutes or pop under the broiler for a minute but watch it close.

Loaded Rice Cauliflower Recipe Substitutions and Variations

Riced cauliflower: Swap for about 3 cups cooked long grain white or brown rice if you want a not keto version, or use 3 cups cooked quinoa for more protein, or try riced broccoli for a similar texture — it’ll still soak up the cheesy sauce.
Unsalted butter: Use 2 tablespoons olive oil or 2 tablespoons ghee for a richer flavor, or a vegan butter if you need it dairy free, just heat gently so the sauce stays smooth.
Cream cheese / sour cream: Substitute the 4 ounces cream cheese with 4 ounces ricotta or full fat Greek yogurt, and swap the 1/2 cup sour cream for plain Greek yogurt or strained coconut yogurt for a dairy free option, taste as you go because yogurt can be tangier.
Bacon: Replace cooked bacon with chopped ham, cooked crumbled turkey bacon, or smoked tempeh for a vegetarian take, fry the tempeh briefly with a splash of soy sauce to get that smoky bite.

Pro Tips

– Squeeze the cauliflower dry, really get as much water out as you can. I usually wring it in a clean dish towel then let it sit in the hot skillet a little longer to brown up. If you skip this you’ll end up with a watery mess.

– Save and use about a tablespoon of bacon grease with the butter for the garlic, it adds big flavor. Want extra-easy crisp bacon? Bake it on a foil lined sheet at 400F for 15-20 minutes, way less splatter and more even crisping.

– Use room temp cream cheese and freshly shredded cheddar, not the pre-shredded kind. Keep the heat low when you add the cheeses so they melt smooth and dont go grainy. If it looks a bit separated, remove from heat and stir in a splash of cream or sour cream to bring it back together.

– Let the finished dish rest 3-5 minutes before serving so it firms up and the flavors settle. For leftovers reheat in a skillet with a little splash of broth or cream to loosen it, then top with extra crumbled bacon and green onions right before serving.

Loaded Rice Cauliflower Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

I'm sharing my Loaded Riced Cauliflower as the perfect Riced Cauliflower Side Dish, hiding a clever ingredient swap and a secret finishing touch worth reading about.

Servings

servings

Calories

334

kcal

Equipment: 1. 10 to 12 inch skillet (for cooking the riced cauliflower)
2. Small skillet or frying pan (to cook bacon crisp)
3. Cutting board
4. Chef’s knife (sharp)
5. Measuring cups and spoons
6. Wooden spoon or heatproof spatula (for stirring and folding)
7. Box grater or microplane (for cheddar and Parmesan)
8. Mixing bowl (for softening cream cheese or holding ingredients)
9. Paper towels or a clean kitchen towel (to drain bacon and squeeze thawed cauliflower)
10. Serving bowl and a spatula for transferring and serving

Ingredients

4 cups riced cauliflower (about 1 medium head or 24 oz frozen, thawed and drained)
2 tablespoons unsalted butter
4 ounces cream cheese softened
1/2 cup sour cream
1 1/2 cups shredded sharp cheddar cheese
1/4 cup grated Parmesan cheese
6 slices bacon, cooked and crumbled
3 green onions, thinly sliced
2 cloves garlic, minced
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt or to taste
1/4 teaspoon black pepper
2 tablespoons chopped fresh chives or extra green onion for garnish (optional)

Directions

Cook 6 slices bacon in a skillet over medium heat until crisp, about 8 to 10 minutes; drain on paper towels and crumble. If you want extra flavor save 1 tablespoon bacon grease for later.
If using frozen riced cauliflower, thaw and squeeze as much moisture out as you can with paper towels or a kitchen towel; if fresh rice it and pat dry. You want 4 cups fairly dry riced cauliflower.
In a large skillet melt 2 tablespoons unsalted butter over medium heat (add that saved bacon grease here if you kept it). Add 2 cloves minced garlic and cook about 30 seconds till fragrant, careful not to burn it.
Add the riced cauliflower to the skillet and season with 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Sauté 5 to 8 minutes, stirring now and then, until tender and most moisture has evaporated. Let it sit a bit to brown for more flavor, you're gonna like that.
Turn heat to medium low and add 4 ounces softened cream cheese and 1/2 cup sour cream. Stir until they melt and coat the cauliflower, smooth and creamy.
Stir in 1 1/2 cups shredded sharp cheddar and 1/4 cup grated Parmesan until fully melted. Keep the heat low so the cheeses don’t separate.
Fold in most of the crumbled bacon and 2 thinly sliced green onions, reserve some for garnish. Taste and adjust salt and pepper, but go easy since bacon and cheeses are salty.
Transfer to a serving bowl, sprinkle the remaining bacon, the rest of the sliced green onions, and 2 tablespoons chopped fresh chives (or extra green onion) on top for garnish.
Serve hot right away. Leftovers reheat in a skillet or microwave, though it might firm up a bit after chilling.

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.