Enjoy this loaded mashed cauliflower with bacon and cheese, and you won't miss the potatoes! It's scrumptious, delicious, and filling - the perfect low-carb substitute for loaded mashed potatoes.
It's no wonder I have so many cauliflower recipes on this website, including roasted cauliflower and cauliflower steak. It's such a versatile vegetable. Mashed cauliflower is especially delicious and surprisingly similar to mashed potatoes, which makes it an ideal low-carb substitute. Not surprisingly, topping the mash with bacon and cheese makes it even better.
Ingredients and Substitutions
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
- Butter: You can use softened cream cheese instead of butter.
- Minced garlic: Garlic powder works too - you can use ½ teaspoon.
- Bacon: You can cook it yourself, use precooked bacon, or even bacon bits.
- Cauliflower: It's best to use fresh cauliflower in this recipe.
- Shredded cheddar: I use sharp or extra-sharp cheddar. Gruyere is a delicious alternative.
- Chives or parsley: Used for garnish, but also add flavor.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Cook the bacon. You can cook it on the stovetop, or you can make oven bacon or microwave bacon.
Cook and mash the cauliflower. Microwave the cauliflower and mash it with butter and spices.
Assemble the dish and bake. Layer everything in a casserole dish - cauliflower, bacon, and cheese- and bake until hot and bubbly. This should take a mere 5 minutes in a 400°F oven. Serve the mash immediately, while it's hot.
Recipe Tips
- Cauliflower lacks starch, so this mash is not as thick as mashed potatoes, although it's definitely rich and creamy. One way to thicken it is to add ¼ cup of grated Parmesan cheese with the other ingredients you place in the food processor. The Parmesan acts as a thickener.
- For a meatless version, omit the bacon. The mash will still be delicious.
- Storage: You can keep the leftovers in an airtight container in the fridge for 3-4 days. The bacon loses its crispiness, but the mash is still rich and flavorful. Reheat the leftovers in the microwave, covered, at 50% power, or uncovered in a 350°F oven (remove the baking dish to the counter 30 minutes before placing it in the oven).
Serving Suggestions
Since I bake the mash in a 400°F oven, I like to serve it with a main course I can bake in the same oven, such as:
Recipe Card
Loaded Mashed Cauliflower
Video
Ingredients
- 4 tablespoons unsalted butter
- 1 teaspoon fresh garlic - minced
- 1 teaspoon Diamond Crystal kosher salt - or ½ teaspoon of any other salt, including Morton kosher salt
- ½ teaspoon black pepper
- 4 slices bacon
- 1 medium head cauliflower - 1 pound when trimmed
- ½ cup cheddar - sharp , shredded
- 2 tablespoons chives - or parsley, chopped, for garnish
Instructions
- Preheat the oven to 400°F. Place the butter, garlic, kosher salt, and black pepper in your food processor bowl.
- Cook the bacon in a skillet until crisp. Drain it on paper towels, then crumble. Set aside.
- Trim the cauliflower and cut it into chunks. Place the chunks in a large microwave-safe bowl. Add ¼ cup of water. Cover and microwave on high until very tender, about 10 minutes. The bowl will be hot - be careful when removing it from the microwave. Drain and transfer the cooked cauliflower to the food processor.
- Process the cauliflower on high speed until very smooth, 1-2 minutes, stopping once to scrape the sides with a spatula.
- Transfer the cauliflower puree to a small 1-quart casserole dish. Top with the shredded cheddar and the crumbled bacon.
- Bake just until the cheese is melted, 3-5 minutes. Top with the parsley and serve.
Notes
- Instead of cooking the bacon in a skillet, you can make microwave bacon.
- Cauliflower lacks starch, so this mash is not as thick as mashed potatoes, although it's definitely rich and creamy. One way to thicken it is to add ¼ cup of grated Parmesan cheese with the other ingredients that you place in the food processor. The Parmesan acts as a thickener.
- You can keep the leftovers in an airtight container in the fridge for 3-4 days. The bacon loses its crispiness, but the mash is still rich and flavorful. Reheat the leftovers in the microwave, covered, at 50% power, or uncovered in a 350°F oven (remove the baking dish to the counter 30 minutes before placing it in the oven).
Nutrition per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
