Loaded Mashed Cauliflower Casserole
With plenty of cheddar and bacon, this Cheesy Mashed Cauliflower Bake recipe is a side dish that will make everyone forget about mashed potatoes. With only five ingredients and a few minutes of hands-on prep time, it’s so easy to make. Even better, this loaded cauliflower mash is a gluten free casserole that makes veggies irresistible.
Table of Contents
Delicious Details
- Cuisine Inspiration: American
- Primary Cooking Method: Oven
- Dietary Info: Gluten-free, Low-carb
- Skill Level: Easy
This cheesy mashed cauliflower bake recipe takes your favorite side dish to another level. How do I know that you’ll be passing on the spuds to get your hands on a scoop of this deliciousness? Well, it’s not because I kept going back to the fridge and sneaking bites even when it was cold, since I’ve been a cauliflower superfan since the day I discovered cauliflower tots. Nor is it because our dinner guests loved it too.
To really convince you, I am going to tell you that my husband, the man who previously banned roasted Brussel sprouts from the house and prefers his salads drenched in hot bacon dressing, went back for seconds. And thirds. And each time he declared how good the “mashed potatoes” were despite knowing full well that he was, in fact, eating vegetables and not the cheesy mashed potatoes that this recipe is based on.
This Cheesy Mashed Cauliflower Bake Will Make Everyone a Veggie Lover
- Short ingredient list. This easy side only has five ingredients (plus salt and pepper). And the simple ingredients are naturally gluten free and low carb.
- Streamlined preparation. While the cauliflower steams, you can prepare the baking dish, crisp up the bacon, and gather the other ingredients. Then just mash everything together and pop it in the oven while you prepare the rest of your meal.
- So delicious. You can enjoy all the flavor of fully loaded mashed potatoes by adding plenty of bacon and cheddar to this cheesy mashed cauliflower bake. In fact, you might be ready to skip the carbs altogether.
Recipe Ingredients
Here’s a quick rundown of what you’ll need to make this cauliflower mash. I’ve also included a few notes about the ingredients and some additional tips below. Scroll to the recipe card for the full amountd and step-by-step instructions.
- Cauliflower – one large head or one and a half to two smaller ones.
- Plain Greek yogurt – nonfat or low-fat is fine to use, but whole milk yogurt will make this truly keto.
- Egg
- Cheddar cheese – I like a nice, sharp cheddar, but use your favorite. However, I recommend shredding your cheese from a blog versus using a bag of pre-shredded cheese.
- Bacon – cooked until crisp. Just use your preferred way of cooking bacon form one of the five methods in my post about how to cook bacon.
- Salt and pepper
FAQs
What should I use to make cauliflower mash?
- Use a food processor to puree the cauliflower. It breaks it down so that it stays thick but doesn’t have large chunks of cauliflower.
- Use a potato masher. If you like the chunks, you can just mash it with a hand potato masher. Then stir in all of the other ingredients before baking.
- Use a high-powered blender. If you prefer a smoother whipped cauliflower puree, a Blendtec will do the trick.
In the photos below, the left one was whipped in the food processor and the right in the high-powered blender.
What if my mashed cauliflower is too runny or thin?
One benefit of mashed cauliflower over mashed potatoes is that you can’t whip it to the point of being gluey. But sometimes it can be a bit too thin. So here are my tricks for the perfect cauliflower mash consistency:
- Steam the cauliflower instead of boiling it. Steaming allows it to get tender without absorbing excess moisture that will make your cauliflower bake too watery and runny. Truthfully, you could probably even use roasted cauliflower to add even more flavor!
- Let the moisture evaporate. After steaming the cauliflower, remove it from the pot and leave it on a steamer rack or laid out on a sheet pan to allow it to give off some steam for just a few minutes.
- Cook it down. Baking with an egg blended in for structure will help the cauliflower bake set up. However, if you think it looks too runny, try cooking on the stove to evaporate more moisture before baking.
Tips for Success
- Use fresh cauliflower. Frozen cauliflower has too much moisture and will produce a watery mashed cauliflower.
- Steam long enough. You’ll want it very tender so that the mashed cauliflower recipe turns out creamy and smooth. This will take about 15 minutes. You’ll know it is done when a fork goes through it very easily and it can be cut and mashed with the side of the fork.
- Use the right dish. I prefer a 1.5 quart ceramic baking dish that is fairly shallow so that it is filled completely and you can see the nice golden, cheesy top. A 2-quart ceramic or 9-inch square glass baking dish will work, but it won’t be filled quite to the top.
- Feed a crowd. You can double the recipe for a large family meal. Then just bake it in a 2 1/2 quart casserole dish or a 9×13-inch glass baking pan for the same amount of time.
- Change things up. Use a different type of cheese, skip the bacon, or try other toppings like scallions or chives.
Freezing and Reheating Leftovers
- Refrigerator – When covered tightly and refrigerated, this dish can be made a day in advance, and leftovers can be kept for three to five days.
- Freezer – Wrap it tightly in plastic wrap before putting in the freezer, where it will keep for up to two months. The texture might change slightly, but it will still be delicious. Be sure to thaw it overnight in the refrigerator
- Reheat – The entire casserole dish can be reheated in a 350°F-400°F oven for 10 to 20 minutes. The time will depend on whether you just pulled it out of the refrigerator and how much is still remaining in the baking dish. You want it to just get hot in the middle. Individual portions can be microwaved until steaming hot.
Make it a Meal
This easy gluten free casserole makes a great side dish for these easy keto dinner recipes:
- Served with Cube Steaks in a Cast Iron Skillet, you have a quick and easy dinner idea for busy weeknights.
- Cranberry Crusted Prime Rib and cauliflower mash make an impressive holiday meal.
- Have it with Slow Cooker Turkey Breast for a simple and low carb Thanksgiving.
- Skip the buns and scoop your Buffalo Chicken Sloppy Joes on top.
- Swap it for the cauliflower rice you serve with Skillet Chicken Enchiladas.
More Mashed Cauliflower Recipes
- Parmesan Whipped Cauliflower swaps out the cheddar for salty and flavorful parmesan cheese.
- Horseradish Cheddar Whipped Cauliflower Gratin gives this casserole a little spicy kick that makes it perfect with steak.
- Cauliflower Colcannon is a veggie-packed version of the classic Irish potato recipe.
- Mashed Cauliflower with Goat Cheese has a luxuriously creamy texture with a little tangy flavor.
- Bacon Cheeseburger Cauliflower Casserole from Sugar Free Mom turns this side dish into a full meal.
Bacon Cheddar Cheesy Mashed Cauliflower
Takes your usual veggie side dish to another level. Skip the carbs but keep all the flavor of fully loaded mashed potatoes by adding plenty of bacon and cheddar cheese. Five ingredients, seriously easy, and so delicious, the entire family will be going for seconds and thirds.
Servings: 6 servings
Ingredients
- 1 head cauliflower (about 3 lbs of 5-6 cups of florets)
- 1 cup shredded cheddar cheese , divided (about 4 oz.)
- 1/4 cup plain Greek yogurt
- 1 large egg
- 1 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 4 slices cooked and crumbled bacon
Instructions
- Preheat your oven to 400°F, and lightly coat a 1.5 quart casserole dish with oil or cooking spray.
- Place a steamer basket in a large pot with about an inch of water.
- Cut 1 head cauliflower into large florets, discarding the tough stem, and add to the steamer basket in the pot.
- Bring to a boil over medium-high heat and steam until very tender, about15 minutes
- Remove steamer basket from the pot and allow to cool slightly so that some of the excess moisture evaporates.
- Place the cauliflower, 0.75 cup shredded cheddar cheese, 1/4 cup plain Greek yogurt, 1 large egg, 1 teaspoon kosher salt, and 1/8 teaspoon black pepper into a blender or food processor, and process until smooth.
- Stir in 2 slices cooked and crumbled bacon.
- Transfer the cauliflower to the prepared dish and sprinkle with the remaining 0.25 cup shredded cheddar cheese and the remaning2 slices cooked and crumbled bacon.
- Bake at 400°F for 25-30 minutes, or until heated through and browned on top.
Notes
- The casserole can be prepared ahead of time and baked or reheated before serving.
- The entire casserole dish can be reheated in a 350°F-400°F oven for 10 to 20 minutes. The time will depend on whether you just pulled it out of the refrigerator and how much is still remaining in the baking dish. You want it to just get hot in the middle.
- You can easily double the recipe for a large family meal. Then just bake it in a 2 1/2 quart casserole dish ort a 9×14-inch glass baking pan.
Nutrition Facts
Bacon Cheddar Cheesy Mashed Cauliflower
Amount Per Serving (1 serving)
Calories 178
Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 6g30%
Cholesterol 57mg19%
Sodium 645mg27%
Potassium 368mg11%
Carbohydrates 6g2%
Fiber 2g8%
Sugar 2g2%
Protein 10g20%
Vitamin A 228IU5%
Vitamin C 48mg58%
Calcium 171mg17%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimers: Please discuss your individual dietary needs (i.e. gluten free) with a physician. Even when not specified, be sure to verify all ingredients are gluten free, if needed, by reading labels on all packaging and/or confirming with the manufacturer this varies by brand and can change at any time. Nutrition information shown is an estimate and not guaranteed to be accurate.
Did you make this?
Leave a star rating to help others know that they should make this recipe.
Share a photo and tag @cupcakesandkalechips on Instagram!