Mashed Cauliflower (Loaded or Simple)

Mashed Cauliflower (Loaded or Simple)

With its mild flavor and creamy texture, puréed cauliflower makes an excellent substitute for mashed potatoes. This version features the additions of: crispy bacon, cream cheese, and Parmesan, and is fabulous served under grilled steaks or salmon.

Recipe Image
Total Carbs
Dietary Fiber
Net Carbs*
*Net carbs assist you in tracking carbohydrates that impact blood sugars. Dietary fiber and SOLA sweetener should be subtracted from total carbohydrates since they minimally impact blood sugar.
ServesMakes: 6 servings
Prep time: 10 minutes
Cooking time: 25 minutes

IngredientsBasic Mashed Cauliflower

1 large head cauliflower

½ stick (55 g) unsalted butter

¼ cup (60ml) heavy cream*

Sea salt and freshly ground black pepper to taste

Additions for Loaded, Mashed Cauliflower

8 slices bacon

½ cup (60 g) parmesan cheese, grated

½ cup (60 g) cheddar cheese, grated

4 ounces (110 g) full-fat cream cheese


Extra parmesan cheese

  1. Bring a saucepan of salted water to a boil. Cut the cauliflower into florets, discard the leaves and stem, and boil for approximately 20 minutes until tender. Drain the cauliflower well and pour the water out of the pan.
  2. Place the drained cauliflower back in the pan and stir well for 2 to 3 minutes over medium heat (to further dry it out).
  3. Place the cauliflower, butter, cream, and a generous pinch of sea salt in a food processor, and blend until smooth and creamy.
  4. For plain, mashed cauliflower, transfer the mixture into a large serving bowl and sprinkle with freshly ground black pepper and a few slices of butter.
  5. For loaded, mashed cauliflower, add the cream cheese, parmesan, and cheddar cheeses to the mash in the food processor, and process until smooth. Transfer the mash into a serving bowl.
  6. Slice the bacon into small pieces and pan-fry over medium heat for approximately 5 minutes until crispy, drain onto paper towels, and sprinkle over the mashed cauliflower. Garnish with freshly ground black pepper, salted butter, and extra parmesan shavings.
Chef’s Tip

This dish can be made in advance and reheated in the microwave or on the stove over low heat (stir constantly).
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