Easy to make, full of flavor, and the best low-carb rendition of a popular comfort food!
Course Side Dish
Keyword Cauliflower, Cauliflower Mash, Gluten Free, Low-Carb, Side Dish
Prep Time 10minutes
Cook Time 15minutes
Total Time 25minutes
Author Samantha Buckner
2mediumheads of cauliflower, cut into florets
1tspsalt, more or less, to taste *SEE NOTES BELOW
1/4tspblack pepper, more or less, to taste
6tbspcream cheese, room temperature
1/4cupplain greek yogurt
4slicescooked bacon, crumbled
1cupreduced-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.
SALT: Be sure to add more or less to your taste preference. After the cauliflower has been processed into mashed cauliflower - taste test and add extra if needed. Same for black pepper or minced garlic. Some people like less of the three, some like more. Doctor it up to suit your taste buds!SERVINGS: this recipe is meant as a side dish to serve anywhere between 6-8 people. You can easily cut the recipe in half to serve less. Or have leftovers! ;-)