Keto Bacon and Cheddar Cauliflower Mash (Printer-friendly)

Creamy roasted cauliflower blended with sharp cheddar, butter, and crispy bacon for a rich, satisfying low-carb side dish.

# Required Ingredients:

→ Vegetables

01 - 1 large head cauliflower (about 2 lbs), cut into florets
02 - 2 cloves garlic, peeled

→ Dairy

03 - 1/2 cup shredded sharp cheddar cheese
04 - 1/4 cup cream cheese, softened
05 - 2 tablespoons unsalted butter
06 - 2 tablespoons heavy cream

→ Meats

07 - 4 slices bacon

→ Seasonings

08 - 1/2 teaspoon salt, or to taste
09 - 1/4 teaspoon black pepper
10 - 1 tablespoon chopped fresh chives, optional for garnish

# How-To Steps:

01 - Preheat the oven to 400°F (200°C).
02 - Spread the cauliflower florets and garlic cloves on a baking sheet. Drizzle lightly with olive oil, season with a pinch of salt, and roast for 20–25 minutes, or until the cauliflower is tender and slightly golden.
03 - While the cauliflower roasts, cook the bacon in a skillet over medium heat until crispy. Transfer to a plate lined with paper towels and crumble when cool.
04 - Place the roasted cauliflower and garlic in a food processor. Add the cream cheese, butter, heavy cream, salt, and pepper. Pulse until smooth and creamy, scraping down the sides as needed.
05 - Add the shredded cheddar cheese and blend again until fully incorporated and melted from the heat of the mash.
06 - Transfer the mash to a serving bowl. Fold in half of the crumbled bacon.
07 - Top with the remaining bacon and sprinkle with fresh chives, if using. Serve hot.

# Expert Suggestions:

01 -
  • It tastes indulgent and creamy without the guilt or carbs of traditional mashed potatoes.
  • Crispy bacon means you get real texture and flavor, not just a diet-friendly substitute.
  • Takes under 45 minutes start to finish, making weeknight dinners genuinely stress-free.
02 -
  • Blend the mash while the cauliflower is still hot—this makes the texture automatically silkier without needing extra cream.
  • Don't skip the roasting step by boiling cauliflower instead, because boiling makes it watery and the mash will be thin and sad.
03 -
  • If you don't have a food processor, a hand mixer or even good old-fashioned mashing with a fork works—it just takes more elbow grease and muscle.
  • Save a little of the roasted cauliflower liquid that collects on the pan to thin out the mash if it gets too thick, so you're not adding extra cream.
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