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A fork lifting up a bite of loaded cauliflower mash from an individual baking dish with a second one in the background on a wood table
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5 from 1 vote

Loaded Mashed Cauliflower

Loaded Mashed Cauliflower is a lightened up alternative to loaded mashed potatoes. It’s lower in calories and carbohydrates but definitely not lacking in flavor. Cheddar cheese, bacon, and sour cream make this cauliflower recipe anything but boring!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: American, Gluten Free, Low Carb
Servings: 4
Calories: 345kcal

Ingredients

  • 1 medium head cauliflower
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cloves garlic * minced
  • 2 tablespoons butter
  • 2-3 tablespoons heavy whipping cream
  • 1 cup cheddar cheese * shredded, divided
  • 4 slices bacon * cooked, crumbled, divided
  • 4 tablespoons sour cream
  • parsley, green onions, or chives * optional garnish

Instructions

  • Place the cauliflower in a microwave safe bowl with 2 tablespoons of water. Cover with plastic wrap leaving just one edge slightly open to vent.
  • Microwave on high for 8 minutes. Be careful, the bowl will be hot.
  • Transfer the cauliflower from the bowl with a slotted spoon, straining out as much water as possible, and place it in a food processor fitted with a blade.
  • Add the salt, pepper, garlic, butter, and 1 tablespoon of the heavy whipping cream to the food processor.
  • Process until smooth, adding more heavy cream very slowly, until the desired consistency is reached.
  • Remove the blade and stir in half of the cheddar cheese and bacon.
  • Transfer the loaded cauliflower mash to a casserole dish (or 4 individual baking dishes) and top with the remaining cheddar cheese and bacon.
  • Turn on the broiler and place the cauliflower in the oven about 3-4 inches from the broiler for about 2 minutes, watching very closely, until the cheese is just melted and hot.
  • Top each serving with a tablespoon of sour cream and garnish with minced parsley, sliced green onions, or chives, if desired.

Video

Notes

Tips and Techniques

  • Cut the cauliflower florets larger so that they don’t get water-logged when you are steaming them.
  • Shred the cheddar cheese from a block for the best melting and texture.
  • Steaming the cauliflower is the best cooking method for this recipe, however, if you’d prefer to cook it another way, you can reference this post on How To Cook Cauliflower, if needed.
  • Using a food processor to “mash” the cauliflower is the best way to get your cauliflower super creamy.
  • Heavy whipping cream really helps to get the cauliflower really smooth and creamy, but if you prefer a more buttery flavor, you can add additional butter instead of cream, if needed.
  • Store leftovers in an airtight container in the refrigerator. Use within 3-4 days.
** Nutritional information is an estimate and may vary.

Nutrition

Serving: 1g | Calories: 345kcal | Carbohydrates: 9g | Protein: 13g | Fat: 29g | Saturated Fat: 16g | Cholesterol: 76mg | Sodium: 670mg | Potassium: 537mg | Fiber: 3g | Sugar: 3g | Vitamin A: 643IU | Vitamin C: 73mg | Calcium: 257mg | Iron: 1mg