Description
This Loaded Cauliflower Mashed Potatoes recipe offers a creamy, flavorful low-carb alternative to traditional mashed potatoes. Made with tender boiled cauliflower blended with garlic, butter, and sour cream, it’s topped with crispy bacon, fresh green onions, and shredded cheese for an irresistible side dish perfect for any meal.
Ingredients
Scale
Vegetables and Dairy
- 1 large head cauliflower (cut into large pieces)
- 1 clove garlic
- 3 tablespoons butter or olive oil
- 1 tablespoon sour cream
- Green onions (finely chopped, to taste)
- Cheese (shredded, to taste)
Seasoning and Toppings
- ½ teaspoon salt
- 1/8 teaspoon pepper
- 4 slices cooked bacon (crumbled)
Instructions
- Boil Cauliflower: Bring a large pot of water to a boil. Add the cut cauliflower pieces, reduce heat to a simmer, and cook uncovered for 8-10 minutes until the cauliflower is tender.
- Drain and Dry: Drain the cauliflower thoroughly in a colander and pat dry with paper towels to remove excess water, ensuring a creamy texture in the mash.
- Blend Ingredients: Place the drained cauliflower into a food processor or high-powered blender. Add the garlic clove, butter or olive oil, salt, pepper, and sour cream.
- Process Until Smooth: Process the mixture for about 2 minutes, stopping to scrape down the sides every 30 seconds to ensure an even, smooth consistency.
- Serve and Garnish: Transfer the mashed cauliflower to a serving dish while still warm. Top generously with crumbled cooked bacon, finely chopped green onions, and shredded cheese before serving.
Notes
- For a richer flavor, use butter instead of olive oil.
- Cheese options such as cheddar, mozzarella, or Parmesan all work well as toppings.
- Ensure cauliflower is patted dry after boiling to avoid watery mash.
- This recipe is a great low-carb alternative to traditional mashed potatoes.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
