Loaded cauliflower mash
This creamy cauliflower mash is stacked with crispy bacon, melted cheese, sour cream, and scallions. It's the perfect side dish for a juicy steak or roasted chicken.
- 1½ lbs 650 g cauliflower, cut into florets
- 2 oz. 55 g butter, room temperature
- 4 oz. (½ cup) 110 g (110 ml) cream cheese, room temperature
- salt and ground black pepper, to taste
- 4 oz. 110 g bacon, chopped
- 1 cup (4 oz.) 240 ml (110 g) shredded cheddar cheese
- ½ oz. (21⁄3 tbsp) 14 g (33 ml) scallion, thinly slicedscallions, thinly sliced
- ½ cup 120 ml sour cream
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Making low carb simple
- Preheat the oven to 400°F (200°C). Set aside an 8 x 8" (20 x 20 cm) baking dish, or individual, oven-to-table baking dishes.
- Bring a pot of lightly salted water to a boil, over high heat. Add the cauliflower and boil for a few minutes until the florets are tender, yet retain a semi-firm texture. Strain the cauliflower in a colander and discard the water.
- Using a food processor or an immersion blender, blend the cauliflower, butter, and cream cheese together until it becomes a smooth and creamy consistency. Salt and pepper to taste.
- Fry the bacon in a large frying pan over medium heat, for 10-15 minutes, or until crispy. Place bacon on paper towels to absorb excess fat.
- Transfer the cauliflower mash to the baking dish(es) and top with cheddar cheese and bacon. Bake on the middle rack, for about 15 minutes or until the cheese is lightly browned and bubbling. Garnish the loaded cauliflower with sour cream and scallions, and serve on the side with the steaks.
Recommended special equipment
Blender or food processor.
This recipe doesn't call for heavy cream. But I learned a technique for making veggie mashes from Thomas Keller, chef/owner of The French Laundry that makes a super creamy mash.
I use a couple tablespoons cream and simmer the cauliflower in it until it's mushy enough to puree and the cream has reduced and thickened. Then I add cream cheese (probably half as much and the butter to the pan. Cook until the cream cheese melts. If it's too thin, melt a little more cream cheese in it. Then puree it. And do the rest of the recipe the same, except I use Greek yogurt or creme fraiche instead of sour cream because I don't like sour cream.