Loaded Mashed Cauliflower
User Reviews
5
Loaded Mashed Cauliflower
Description
Loaded Mashed Cauliflower offers a tender, creamy mash made from steamed cauliflower rather than traditional potatoes. The cauliflower is trimmed, cut, and microwaved with a bit of water until very soft. It is then pureed in a food processor with butter, minced garlic, kosher salt, and black pepper to create a smooth base similar to mashed potatoes.
Topping the puree with sharp shredded cheddar and crisp cooked bacon adds savory depth and a contrasting texture once baked just until the cheese melts. Fresh chopped chives or parsley finish the dish with an herbaceous note. This method yields a flavorful and comforting vegetable side dish that mimics classic loaded mashed potatoes but with cauliflower as the main ingredient.
This dish pairs well with roasted or grilled meats and can be served warm. Leftovers keep well for several days in an airtight container and can be reheated gently in the microwave. Adding parmesan cheese during processing can help thicken the mash if desired.
Ingredients
- 4 tablespoons butter unsalted
- 1 teaspoon garlic minced, fresh
- 1 teaspoon kosher salt or ½ teaspoon of any other salt, Diamond Crystal brand
- ½ teaspoon black pepper
- 4 lices Bacon
- 1 cauliflower 1 pound when trimmed, medium head
- ½ cup cheddar cheese sharp, shredded
- 2 tablespoons chives or parsley, chopped, for garnish
Instructions
- Preheat your 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
- You may prepare bacon in the microwave as an alternative to stovetop for convenience.
- To thicken the mash, add ¼ cup dry grated Parmesan cheese when pureeing cauliflower.
- Store leftovers in an airtight container in the refrigerator for 3-4 days; reheat covered at medium power.
- The texture is creamy but less starchy than mashed potatoes due to the cauliflower base.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 237 kcal
% Daily Value*
| Serving | 0.25recipe | |
| Calories | 237kcal | 12% |
| Carbohydrates | 7g | 2% |
| Protein | 10g | 20% |
| Fat | 19g | 29% |
| Saturated Fat | 11g | 55% |
| Sodium | 574mg | 24% |
| Fiber | 3g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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