Creamy Garlic Butter Loaded Mashed Cauliflower – a low-carb version of the loaded potatoes we all know and love. Super creamy and full of flavor. You won’t even know it’s cauliflower! The cauliflower mash is made with butter, minced garlic, greek yogurt, and cream cheese, and is topped with cheddar cheese, bacon, greek yogurt, and chives.
It is the ultimate low-carb comfort food!
CREAMY GARLIC BUTTER LOADED MASHED CAULIFLOWER
Whether you’re new to the wonders of cauliflower or not, you are going to love this side dish. Yet again, cauliflower proves that it can transition from it’s normal boring self into something incredibly savory and delicious – disguising itself as potatoes!
I thought the discovery of Creamy Cauliflower Alfredo Sauce amazed me! But here I am – sharing some of the yummiest loaded ‘potatoes’ I have ever made or even tried. My husband couldn’t even tell that it wasn’t potatoes! How amazing is that?? So make this Creamy Garlic Butter Loaded Mashed Cauliflower dish and amaze not just your friends, but your family, as well!
TRICKS OF THE TRADE
You have to learn how to manipulate things in order for it to taste entirely different than what it normally tastes like. Which means you need to doctor up the mashed cauliflower with cream cheese, greek yogurt, seasonings, and butter.
- You can steam or boil the cauliflower. Either will work.
- Once they are fork-tender, allow them to drain and sit to release some of the moisture.
- Drain them well. Place them over a few paper towels and allow the paper towels to soak up some of the moisture. You don’t want runny cauliflower.
- Process, process, process! (see the ‘Tools Used’ section below for my favorite food processor)
- Add in all the ingredients that will transform the cauliflower into ‘faux-tatoes’: greek yogurt, cream cheese, butter, etc.
DON’T FORGET YOUR TOPPINGS!
Now, if you’re not looking to make these loaded, then you can simply omit the toppings and you will still have some incredible low-carb mashed ‘faux-tatoes’ to enjoy. Promise! But if you’re like me, you’re thinking… “Give me all the toppings!!” with your hands joyfully raised in the air.
So don’t forget to top this incredible dish with shredded cheddar cheese, pre-cooked bacon crumbles, greek yogurt (or sour cream) and chives (scallions). Am I forgetting any other possible toppings?
What are some of your favorite loaded potato toppings? I would love to hear new ideas!
Some of the links below are affiliate links. This means that if you choose to make a purchase via the link provided, I will earn a commission. This commission comes at no additional cost to you whatsoever. I recommend these products because I have tested them and find that they are helpful and worth the cost; not because of the small commissions I make if you decide to make a purchase.
TOOL USED TO MAKE THIS RECIPE
- Hamilton Beach 12-cup Stack and Snap Food Processor – this processor works like a charm! This is my second Hamilton Beach Food Processor, but only because I busted my last one. So I’m fully confident had my first one not seen its demise at my klutzy hands – I would still have it 8 years in.
MORE CAULIFLOWER RECIPES YOU MIGHT LOVE
- Mini Cauliflower Pepperoni Pizzas – a recipe where cauliflower is the base for the pizza dough, making it the star of the show. Sorry, pepperoni! You won’t even taste the cauliflower.
- Cilantro Lime Black Bean and Corn Cauliflower Rice – a great, healthy, low-carb, high-protein side dish that is easy to make and very filling.
- Garlic and Lime Cauliflower Rice – another great low-carb, flavor-packed side dish that is easy to make and pairs well in replacement of regular rice.
- Grilled Chicken Cauliflower Alfredo with Zucchini Noodles – one of my most popular cauliflower-based recipes and for good reason! Tastes like alfredo sauce, but without the guilt!
- Easy Cauliflower Broccoli Egg Fried Rice – replace that takeout fried rice with this cauliflower fried rice! Incredibly delicious, easy to make and guilt-free.
Creamy Garlic Butter Loaded Mashed Cauliflower
- 2 medium heads of cauliflower, (cut into florets)
- 1 tsp salt, (more or less, to taste *SEE NOTES BELOW)
- 1/4 tsp black pepper, (more or less, to taste)
- 6 tbsp cream cheese, (room temperature)
- 1/4 cup butter
- 1/4 cup plain greek yogurt
- 1/4 tsp onion powder
- 4 cloves garlic, (minced)
- 4 slices cooked bacon, (crumbled)
- 1 cup reduced-fat shredded cheddar cheese, (or regular)
- plain greek yogurt, (or sour cream)
- chives, (or freshly chopped scallions)
- Place a large pot of water over high heat and bring it to a boil. Add the cauliflower florets and allow to cook 8-10 minutes.
- When the cauliflower is fork tender, drain it and allow it to rest in the strainer for a moment or two. Transfer to a baking sheet or platter lined with paper towels. Allow the paper towels to soak up as much moisture as they can.
- Set the oven to broil on LOW. Line a baking sheet with parchment paper. This is optional and only if you want to prevent the cheese from bubbling over.
- Add the cauliflower to a food processor, or high-powered blender. Add in the greek yogurt, cream cheese, butter, onion powder, garlic, salt and pepper.
- Process for 3-5 minutes, making sure to scrape along the sides of the bowl every so often to ensure it processes thoroughly. You may need to process a little longer for it to reach the creamy consistency of potatoes.
- Transfer the cauliflower mixture into a baking dish. Top with cheddar cheese and broil until the cheese is melt - approximately 3-5 minutes. Top with bacon, greek yogurt (or sour cream) and chives. Serve immediately.