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Delicious Mashed Cauliflower with Crumbled Bacon Bits
This low carb, mashed cauliflower recipe is a delicious alternative to traditional mashed potatoes. With just a few simple ingredients, you can have fluffy, light mashed cauliflower every time.
Perfect as a side dish for any meal, and even better as a leftover to be reheated the next day. This recipe is ideal for those looking to reduce their carb intake or for anyone following a low carb or diabetic-friendly diet.
Try it out this Easter for a healthier twist on a classic dish!
Here are some serving tips for this Low Carb, High Protein Mashed Cauliflower recipe:
Serve it as a side dish: This mashed cauliflower recipe is a great substitute for traditional mashed potatoes and can be served alongside your favorite main dish.
Customize with toppings: Add some flavor and texture to your mashed cauliflower by adding your favorite toppings such as chives, cheese, crumbled bacon, or chopped herbs.
Use it as a base for other dishes: This mashed cauliflower recipe can be used as a base for other dishes such as shepherd's pie, casseroles, or even as a pizza crust.
Pair it with protein: As this recipe is high in protein, it pairs well with a variety of protein options such as grilled chicken, steak, or fish.
Make it ahead of time: This recipe can be prepared in advance and reheated before serving. This makes it a great option for meal prep or for hosting a dinner party.
1 large head of cauliflower
1/2 cup sour cream (full-fat for low carb)
1/4 cup butter
1/4 cup unsweetened almond milk (or milk of choice)
Salt & Pepper
Optional: chives, cheese, crumbled bacon, or other toppings
Rinse the cauliflower and cut it into florets.
Steam the cauliflower florets until they are fork-tender. You can do this using a steamer basket on the stovetop, in a microwave-safe bowl covered with plastic wrap, or using an Instant Pot or pressure cooker. Cooking times will vary depending on the method used.
Drain the cauliflower well and pat it dry with paper towels to remove any excess moisture. This step is important to achieve a creamy texture similar to mashed potatoes.
In a small saucepan or microwave-safe bowl, heat the butter and almond milk until the butter is melted.
Add the cooked cauliflower, heated butter and almond milk, sour cream, salt, and pepper to a food processor or blender. Blend until smooth, scraping down the sides as needed. If the mixture is too thick, add a little more almond milk.
Taste and adjust the seasonings, adding more salt or pepper as desired.
Serve the mashed cauliflower immediately, garnished with optional toppings such as chives, cheese, or crumbled bacon. Enjoy your low carb, high protein, diabetic-friendly alternative to traditional mashed potatoes!
To reheat mashed cauliflower:
Oven: Spread the mashed cauliflower in an even layer in a greased 9 x 13 baking dish. Bake at 350-degrees for 20-25 minutes or until heated through (165-degrees).
Stovetop: In a large pot over medium heat, add the mashed cauliflower and stir often until heated through.
Microwave: Place the mashed cauliflower in a microwave-safe bowl. Heat for one minute at a time, stirring well each time until heated through.
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