Steakhouse-Style Loaded Cheesy Cauliflower Mash is a lower-carb alternative to steakhouse-style loaded mashed potatoes. It’s rich and creamy, and perfect paired with steak or chicken.
When I think of crowd-pleasing foods, things like pizza, chicken, rice, and ice cream come to mind. I generally wouldn’t expect cruciferous vegetables such as cabbage, kale, and/or cauliflower to be on the list. The funny thing is, literally everyone who has tried this cauli mash has asked for the recipe (and that’s the real test for whether someone truly likes a dish, right? It’s easy enough to be polite and say something is delicious, but when they ask you for the recipe you know they mean business).
My inspiration for this mash came from loaded mashed potatoes you can get at pretty much any steakhouse. Bacon, cheese, and scallions are usually involved, so I included them here as well. This mash is velvety smooth, and actually, it makes a mighty fine soup if you don’t bake it. I like to double the recipe and store it in individual portions in the fridge for quick meals throughout the week.
You can serve this along with chicken or steak, and I think it would be a nice addition to a holiday meal (can you believe September is already more than half over?! You know the holidays will be upon us before we know it). And it can even be made ahead of time, which is always a bonus.
- ½ lb (230 g) cauliflower, cut into large florets
- 1 tablespoon unsalted butter
- 2 slices turkey bacon, diced (I used Applegate Natural Uncured Turkey Bacon)
- 2 oz (60 g) cream cheese
- 2 tablespoons half & half (or heavy cream)
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper
- 2 oz (60 g) cheddar, shredded (divided)
- 1 scallion, green and white parts, thinly sliced
- Preheat the oven to 400F; get out a 12-oz gratin dish.
- Add the cauliflower to a medium saucepan and cold water to cover. Cover the saucepan, bring to a boil, and then turn the heat down to simmer until the cauliflower is soft but not mushy, about 8 minutes. Drain well.
- Meanwhile, crisp the bacon. Add the butter to a small to medium-sized skillet over medium heat. Add the turkey bacon and cook until browned, about 5 minutes, stirring occasionally. Set aside.
- Add the cauliflower, cream cheese, half & half, onion powder, garlic powder, salt, and black pepper to a blender or food processor and puree until smooth. Stir in ¾ of the bacon and ½ of the cheddar. Spoon the mixture into the gratin dish.
- Sprinkle the remaining ¼ of the bacon and ½ of the cheddar on top and bake until warm and bubbling, about 10 to 15 minutes.
- Sprinkle the scallion on top and serve.