Bacon Cheddar Cauliflower Mash (Printer View)

Creamy roasted cauliflower blended with sharp cheddar and crispy bacon for a satisfying low-carb side dish.

# Components:

→ Vegetables

01 - 1 large head cauliflower (about 2 pounds), cut into florets
02 - 2 cloves garlic, peeled

→ Dairy

03 - 1/2 cup shredded sharp cheddar cheese
04 - 1/4 cup cream cheese, softened
05 - 2 tablespoons unsalted butter
06 - 2 tablespoons heavy cream

→ Meats

07 - 4 slices bacon

→ Seasonings

08 - 1/2 teaspoon salt, or to taste
09 - 1/4 teaspoon black pepper
10 - 1 tablespoon chopped fresh chives, optional for garnish

# Method steps:

01 - Preheat the oven to 400°F (200°C).
02 - Spread the cauliflower florets and garlic cloves on a baking sheet. Drizzle lightly with olive oil, season with a pinch of salt, and roast for 20 to 25 minutes, or until the cauliflower is tender and slightly golden.
03 - While the cauliflower roasts, cook the bacon in a skillet over medium heat until crispy. Transfer to a plate lined with paper towels and crumble when cool.
04 - Place the roasted cauliflower and garlic in a food processor. Add the cream cheese, butter, heavy cream, salt, and pepper. Pulse until smooth and creamy, scraping down the sides as needed.
05 - Add the shredded cheddar cheese and blend again until fully incorporated and melted from the heat of the mash.
06 - Transfer the mash to a serving bowl. Fold in half of the crumbled bacon.
07 - Top with the remaining bacon and sprinkle with fresh chives, if using. Serve hot.

# Expert Advice:

01 -
  • It tastes indulgent enough to serve at a dinner party, yet it quietly fits into your low-carb goals.
  • The bacon gives you that textural surprise and salty depth that makes people ask what you did differently.
  • Four servings in under 45 minutes means you can have creamy, satisfying comfort food on a Tuesday night without drama.
02 -
  • If you add the cream cheese cold, it won't blend smoothly—always soften it first or it'll create grainy pockets in your mash.
  • Don't skip the roasting step thinking you can save time with steamed cauliflower; roasting genuinely changes the flavor profile and makes this dish craveable instead of just acceptable.
03 -
  • Puree the cauliflower while it's still hot—it creates a smoother, silkier texture than blending cooled cauliflower.
  • Use full-fat cream cheese and heavy cream; the reduced-fat versions won't give you the same luxurious mouthfeel that makes people not realize they're eating vegetables.
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