Cauliflower is transformed to a whole new level with this loaded mashed cauliflower bake.
Mashed cauliflower, smoky bacon, assorted cheeses and fresh spring onions give this casserole dish a permanent seat at your holiday dinner table.
It does get crazy around the holidays and there somehow seems to be even less time in the day, right? This is a perfect dish to prepare ahead of time and have ready to pop in the oven…just in time for your holiday meal.
I actually love this recipe better than the potato version for two reasons. I have always got stuck with potato peeling duty and it has to be one of my least favorite jobs in the kitchen. There is not a “weighed down” feeling after eating cauliflower.
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How to make Loaded Mashed Cauliflower Bake
Place four pounds of cauliflower in a large stock pot and allow it to steam until it is fork tender.
Meanwhile, fry eight slices of thick sliced bacon until medium well done.
Once the bacon has cooked, drain on dry paper towels and allow to cool, then chop in to small bite size pieces. Reserve one tablespoon of the bacon fat.
Chop the spring onions, stems only and set aside.
As soon as the cauliflower has cooked, remove and drain of any excess water.
Mashing the cauliflower with a food mill is preferable but not required. A potato masher will do just fine as will a food processor.
Combine six cups of cauliflower with eight ounces of softened cream cheese in a stand mixer or bowl and mix together. Add the sour cream, butter, horseradish and bacon fat, mix together.
Toss the bacon, cheddar cheese, sliced spring onions, salt, granulated garlic and white pepper in with the cauliflower mixture and combine well.
Transfer to a 14 x 10 pan. Top the mashed cauliflower with eight slices of pepper jack cheese. Bake in a 350 degree oven for 40 minutes or until the top is golden brown.
Loaded mashed cauliflower bake is gluten free and keto friendly. This recipe sacrifices the carbs without sacrificing the flavor!
Eat up and Enjoy!
Looking for more great side dishes? Try green beans and capocollo or roasted honey spiced carrots.
Green beans and capocollo 
Roasted Honey Spiced Carrots
Have you made this RECIPE? Please leave a comment below and let me know what you think.
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Loaded Mashed Cauliflower Bake
- Prep Time: 40 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 20 minutes
- Yield: 12 servings 1x
- Category: Savory Sides
- Cuisine: American
- Diet: Gluten Free
Description
Mashed cauliflower, smoky bacon, assorted cheeses and fresh spring onions give this casserole dish a permanent seat at your holiday dinner table.
Ingredients
6 cups milled, mashed or pureed cauliflower, about 4 pounds
8 slices thick sliced bacon, cooked and drained. Reserve fat.
8 ounces cream cheese
1/2 cup sour cream
3 tablespoons butter
3 tablespoons horseradish (I use Beaver extra-hot)
1 tablespoon reserved bacon fat
1 1/2 cup sharp cheddar cheese
2/3 cup sliced spring onions
1 teaspoon kosher salt
1 teaspoon granulated garlic
1/2 teaspoon white pepper
8 slices pepperjack cheese
Instructions
- Place four pounds of cauliflower in a large stock pot, preferrably in a steam basket, add 1 1/2 cups water.
- Cook until fork tender then drain off any excess water.
- Cook the bacon to medium-well done. Place on paper towels to drain. Reserve 1 tablespoon of fat. Chop bacon to bite size pieces.
- Chop the spring onions, stems only and set aside.
- Mill, mash or puree the cauliflower.
- Combine six cups of cauliflower with the softened cream cheese in a stand mixer or bowl and cream together.
- Add the sour cream, butter, horseradish and bacon fat, mix together.
- Toss the bacon, cheddar cheese, sliced spring onions, salt, garlic and pepper in with the cauliflower mixture and combine well.
- Transfer to a 14 x 10 baking dish.
- Top with 8 slices of pepper jack cheese.
- Bake at 350 degrees for 40 minutes or until the top is golden brown.
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