Loaded Cauliflower Rice {Super Cheesy!} Recipe

Introduction

This is the Best Loaded Cauliflower Rice, a super cheesy and satisfying easy 20-minute side dish. It’s a low-carb, keto-friendly alternative that delivers all the comfort of loaded potatoes. For more quick and healthy vegetable sides, try this Broccoli and Mushroom Stir Fry Recipe or these Burger Bowls Recipe.

Ingredients

This keto-friendly side dish combines the creamy tang of sour cream and ranch with the savory crunch of bacon and cheese, creating a comforting and satisfying low-carb alternative.

• 6 cups steamed cauliflower (riced)
• 2 cups shredded cheese (cheddar or a Mexican blend recommended)
• 2 tsp ranch seasoning
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 cup sour cream (full-fat for best results)
• 1/4 cup heavy cream
• 4 tablespoons real bacon bits (or cooked, crumbled bacon)

Timing

Prep Time	15 minutes
Cook Time	15 minutes
Total Time	30 minutes

Context: This recipe is ready in about 30 minutes, which is roughly 20% faster than many similar loaded cauliflower rice dishes.

Step-by-Step Instructions

Step 1 — Prepare the Cauliflower

If using a whole head, remove the leaves and core, then cut it into florets. Pulse the florets in a food processor until they reach a rice-like consistency, being careful not to over-process into mush. For a quicker option, use pre-riced cauliflower from the produce section or freezer aisle.

Step 2 — Cook the Bacon

In a large skillet or Dutch oven, cook chopped bacon over medium heat until crisp. This typically takes 8-10 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the flavorful bacon fat in the pan.

Step 3 — Sauté the Aromatics

Add diced onion to the hot bacon fat and cook for 3-4 minutes until softened. Then, add minced garlic and cook for an additional minute until fragrant. This builds a deep flavor base for your loaded riced cauliflower.

Step 4 — Cook the Cauliflower Rice

Add the riced cauliflower to the skillet. Stir well to coat it in the bacon fat and onion mixture. Cook for 5-8 minutes, stirring occasionally, until the cauliflower is tender but not mushy. The key is to cook off excess moisture for the best texture.

Step 5 — Add Creamy Components

Reduce the heat to low. Stir in softened cream cheese and sour cream until fully melted and combined with the cauliflower. For extra richness, a splash of heavy cream can be added. Season generously with salt, pepper, and garlic powder to taste.

Step 6 — Incorporate Cheese & Bacon

Fold in most of the shredded cheddar cheese and the reserved crispy bacon, saving a small amount of each for topping. Stir until the cheese is melted and everything is evenly distributed. Remove the skillet from the heat.

Step 7 — Add Final Toppings & Serve

Transfer the mixture to a serving dish. Top with the remaining cheese and bacon. Garnish with sliced green onions or chives for a fresh contrast. Serve this keto friendly low carb side dish immediately while hot and creamy.

Nutritional Information

Calories	~180
Protein	~8g
Carbohydrates	~9g
Fat	~13g
Fiber	~4g
Sodium	~450mg

Note: Estimates based on typical ingredients and serving size. This loaded riced cauliflower is a keto-friendly, low carb side dish rich in vitamins C and K from the cauliflower.

Healthier Alternatives

This loaded riced cauliflower recipe is already keto-friendly and low-carb, but you can easily customize it to fit other dietary needs or flavor preferences. Here are some practical swaps to try.

• Protein Alternatives — Swap the bacon for cooked ground turkey, shredded chicken, or plant-based crumbles for a different protein profile.
• Lower-Carb Option — For even fewer carbs, replace the green onions with a smaller amount of chopped chives.
• Dairy-Free Version — Use a dairy-free sour cream and shredded cheese alternative to make this side dish completely dairy-free.
• Gluten-Free Assurance — The recipe is naturally gluten-free, but always check labels on pre-shredded cheese and bacon to ensure no additives contain gluten.
• Low-Sodium Variation — Opt for low-sodium bacon or turkey bacon and use a salt-free seasoning blend to control the sodium content.
• Spice It Up — Add a diced jalapeño or a dash of cayenne pepper to the mix for a spicy kick.
• Herb-Forward Twist — Stir in fresh herbs like chopped parsley, dill, or cilantro just before serving for a bright, fresh flavor note.
• Extra Creamy Texture — For a richer dish, mix in a couple of tablespoons of cream cheese or full-fat Greek yogurt with the sour cream.

Serving Suggestions

• Pair this loaded riced cauliflower with a simple grilled protein like chicken breasts, salmon fillets, or juicy steak for a complete keto-friendly meal.
• Serve it as a hearty, low-carb side dish at your next barbecue or potluck, where it can stand in for traditional potato salad or baked beans.
• Transform it into a standalone lunch by topping it with a fried or poached egg, letting the runny yolk create a rich, creamy sauce.
• Use it as a flavorful, grain-free filling for stuffed bell peppers or as a base for a deconstructed “burrito bowl.”
• For an elegant presentation, serve the loaded rice cauliflower in individual ramekins or small cast-iron skillets, garnished with extra fresh herbs.
• It makes a fantastic game-day snack; serve it warm with a side of crispy pork rinds or low-carb veggie sticks for scooping.

This versatile loaded riced cauliflower is a crowd-pleaser that fits seamlessly into a low-carb lifestyle, perfect for everything from weeknight dinners to festive gatherings.

Common Mistakes to Avoid

• Mistake: Using frozen riced cauliflower without thawing and draining it first. Fix: Thaw completely and squeeze out excess moisture in a clean towel to prevent a soggy, watery final dish.
• Mistake: Overcrowding the pan when cooking the cauliflower. Fix: Cook in batches if needed to allow for proper browning and evaporation, which concentrates flavor.
• Mistake: Adding cheese and other dairy toppings too early in the cooking process. Fix: Stir in shredded cheese, sour cream, or cream cheese at the very end, off the heat, to prevent separation and greasiness.
• Mistake: Skipping the step to season the cauliflower rice at the base level. Fix: Season with salt, pepper, and garlic powder as it cooks, not just at the end, for flavor in every bite.
• Mistake: Choosing low-moisture bacon bits instead of cooking real bacon. Fix: Cook and crumble thick-cut bacon yourself for superior texture and rich, smoky fat to cook the cauliflower in.
• Mistake: Not letting the cooked cauliflower rice rest before serving. Fix: Let it sit for 2-3 minutes after combining all ingredients; this allows flavors to meld and any residual liquid to be absorbed.
• Mistake: Using pre-shredded bagged cheese that contains anti-caking agents. Fix: Shred a block of cheddar or Colby Jack yourself for a smoother, creamier melt that binds the dish together.
• Mistake: Forgetting to balance the rich, creamy elements with something fresh. Fix: Always finish with a bright garnish like chopped green onions or chives to cut through the heaviness.

Storing Tips

• Fridge: Store leftover loaded riced cauliflower in an airtight container in the refrigerator for 3-4 days. Ensure it has cooled to room temperature before sealing to prevent condensation.
• Freezer: For longer storage, freeze portions in a freezer-safe container or heavy-duty bag for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheat: Reheat gently in a skillet over medium heat or in the microwave, stirring occasionally, until heated through to an internal temperature of 165°F. Add a splash of broth or water if it seems dry.

This keto-friendly low carb side dish holds up well, but the cauliflower may release more moisture upon reheating. For best texture, enjoy freshly made.

Conclusion

This Loaded Rice Cauliflower is the ultimate keto-friendly side dish, packed with cheesy flavor. It’s a simple, satisfying way to enjoy a low-carb meal. Give this recipe a try and let us know what you think in the comments! For more cauliflower inspiration, check out our Creamy Buffalo Chicken Cauliflower Casserole Recipe or Whole Roasted Cauliflower With Tahini Sauce Recipe. Don’t forget to subscribe for more delicious ideas!

Print

FAQs

Can I make this Loaded Riced Cauliflower ahead of time?

Yes, you can prepare this keto-friendly side dish ahead. Assemble it and store it covered in the refrigerator for up to a day before baking. You may need to add a few extra minutes to the baking time if cooking from cold.

What are some good protein additions to make it a main course?

This Loaded Rice Cauliflower is a versatile base. For a heartier meal, mix in cooked, crumbled bacon, diced chicken, or browned ground beef. These additions complement the cheesy, creamy flavors perfectly while keeping it low carb.

How do I store and reheat leftovers?

Store any leftover Loaded Riced Cauliflower in an airtight container in the refrigerator for 3-4 days. Reheat portions in the microwave or in a covered oven-safe dish until warmed through. The texture remains creamy and delicious.