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Cheesy Mashed Cauliflower Bake

Hearty, creamy, cheesy, and guilt-free this cheesy mashed cauliflower bake recipe is a keto approved comfort dish that the whole family will love!

Prep Time
15 mins
Cook Time
15 mins
Servings: 8
Calories: 247 kcal
Course: Side Dish
Cuisine: American

Ingredients

  • 2 heads of fresh cauliflower
  • Water for cooking
  • ½ cup butter (cubed)
  • ½ cup heavy cream
  • ½ teaspoon garlic powder (optional)
  • 1 teaspoon salt
  • black pepper (to taste)
  • 1 cup shredded cheddar jack cheese (or cheddar cheese blend of choice)
  • fresh chives for garnish (optional)

Instructions

    Cup of Yum
  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Cut the cauliflower away from the core and discard the core. Roughly chop the cauliflower florets into bite size chunks.
  3. If using an Instant Pot: Add 1 cup of water to the Instant Pot along with the chopped cauliflower. Close the lid and set the valve to sealing. Set to pressure cook for 3 minutes. When the 3-minute cook time is finished, turn the valve to quick release. Once all of the pressure is released, open the Instant Pot and pour the cauliflower into a colander to drain off any excess water.
  4. If using the stove top to cook the cauliflower: Place the cauliflower in a large pot and cover with water. Cover the pot with a lid and bring to a boil over medium-high heat. Reduce the heat to medium and simmer covered for 15 minutes, or until the cauliflower is very tender. Pour the cauliflower into a colander to drain.
  5. Pour the hot cauliflower into a large bowl and add the butter, heavy cream, garlic powder, salt, and pepper to taste. Use an immersion blender to puree the cauliflower until smooth, or transfer to a food processor to puree.
  6. Pour half of the cauliflower into a 9x12 glass casserole dish. Sprinkle with half of the shredded cheese. Top with the remaining cauliflower, then sprinkle with the rest of the cheese.
  7. Bake the mashed cauliflower for 25-30 minutes at 350 degrees until the cheese is melted and the cauliflower is bubbling around the edges.
  8. Serve hot with fresh chives if desired.

Notes

  • I tested this recipe cooking the cauliflower both on the stove and in the Instant Pot. We liked the IP method best. It cooked the cauliflower faster from start to finish (including the heat up time, the actual 3-minute cooking time and the fast pressure release time) and it was softer after cooking. But the stove top method is still great if you don't have an IP.
  • I tested this recipe cooking the cauliflower both on the stove and in the Instant Pot. We liked the IP method best. It cooked the cauliflower faster from start to finish (including the heat up time, the actual 3-minute cooking time and the fast pressure release time) and it was softer after cooking. But the stove top method is still great if you don't have an IP.

Nutrition Information

Calories 247kcal (12%) Carbohydrates 8g (3%) Protein 7g (14%) Fat 22g (34%) Saturated Fat 14g (70%) Cholesterol 66mg (22%) Sodium 529mg (22%) Potassium 455mg (13%) Fiber 3g (12%) Sugar 3g (6%) Vitamin A 715IU (14%) Vitamin C 69mg (77%) Calcium 147mg (15%) Iron 1mg (6%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 247

% Daily Value*

Calories 247kcal 12%
Carbohydrates 8g 3%
Protein 7g 14%
Fat 22g 34%
Saturated Fat 14g 70%
Cholesterol 66mg 22%
Sodium 529mg 22%
Potassium 455mg 10%
Fiber 3g 12%
Sugar 3g 6%
Vitamin A 715IU 14%
Vitamin C 69mg 77%
Calcium 147mg 15%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.