Mashed Cauliflower With Bacon and Chives is the side dish that checks all the boxes. It's simple to make, wonderfully creamy, slightly smokey from the bacon, and finished with a healthy dusting of fresh chives to round out the flavor. It's like the best loaded baked potato you've ever had - without the potato!
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Mashed Cauliflower is something I have truly come to love. I use it as a side dish or can eat a big bowl for my meal. This recipe is basically a low-carb version of a loaded baked potato and I cannot get enough.
This absolutely incredible and versatile recipe is fantastic for a holiday side dish, but it's easy enough that you can enjoy it any time of year! Alongside roasted turkey or chickens, as an easy side for a perfectly cooked prime rib or grilled steaks , or as a light end to a day of heavy eating, this dish will be your new best friend!
Not only is the recipe beyond delicious, but it's also so easy to make. I use an immersion blender to make fast work of the cooked cauliflower. It's easy, quick, and cut down on the cleanup! How could you go wrong?!
what goes in it
Cauliflower - Naturally. This veggie is one of my absolute favorites. It can be transformed into so many things, but this recipe is particularly great. Make sure the head of the cauliflower is firm and free from any soft spots.
Broth - I had chicken broth, but whatever you have on hand will work! You'll need just a little.
Garlic - I'm not entirely sure I can make a savory recipe without garlic. Fresh cloves are my favorite, but granulated garlic would be a great option.
Cream Cheese - Let the cream cheese softened so it mixes in better. If you try to do with with a cold block of cream cheese, it won't work well. Also, use a good quality one. I use Philadelphia brand. I'm not sponsored and use my own monies to buy it, but it makes a big difference.
Bacon - This mashed cauliflower recipe is more along the lines of loaded baked potato. Rich, creamy, and loaded with bacon. Because, bacon. Need I say more?
Chives - For that quintessential light oniony flavor. I make it rain. Green onion tops would be great, too!
Kosher Salt - This is the only kind of salt I use for seasoning. Don't use iodized. I think it's an abomination. I said it.
Fresh Ground Pepper -Grind. Your. Own. The pre-ground stuff in a tin tastes nothing like the fresh ground stuff. It is a flavor you can definitely pick out when it's fresh and it's worth every bit of the minimal effort it takes. My kids can even tell. Grind it yourself.
Salted Butter - Salted butter on a loaded baked "potato" situation is a must, so we need some for this mashed cauliflower recipe. I almost exclusively use salted butter. I know that's controversial, but I even use it in my baking. I think it tastes better. Use whatever
immersion blender: my secret weapon
My secret weapon in making this mashed cauliflower super creamy and incredibly easy is using an immersion blender. I know. I know. This isn't a soup or sauce recipe. Hear me out.
We all know immersion blenders for their ability to blend soups and sauces in their cooking vessels without the needing to dirty up another tool. I love, love, love using it for this recipe.
You'll cook the cauliflower in a large dutch oven until tender and use the immersion blender to break it down and make it creamy. You don't have to mash it by hand and there is no need to transfer anything to a food processor.
Using an immersion blender eliminates unnecessary messes, makes quick work of the mashing, and makes this cauliflower super creamy. Win-win-win.
Buy Now → how to make it
Hold on to your knickers. This is gonna be fun!
You'll need two large heads of cauliflower. Simply remove the leaves and core, and then cut into large florets. Throw the florets into a dutch oven on medium-high heat along with the garlic cloves. To the dutch oven, add your broth and cover with the lid. This will steam the cauliflower. Once the florets are fork tender, remove from the dutch oven from the heat.
Now, onto the fun part and the part that makes the clean up so much easier! Enter, the immersion blender. After you add the block of softened cream cheese, carefully, use the immersion blender to begin breaking down the cauliflower and garlic cloves. In slow, steady up and down motions, continue until you reach your desired consistency. No need to transfer to a food processor or blender. No one needs more dirty dishes in their lives!
Now, fold in some bacon and chives and add kosher salt and black pepper to taste. I like to finish with a healthy pat of salted butter. Just try not to eat it all in one sitting!
frequently asked questions
Is this mashed cauliflower recipe gluten-free?
Yes! There is absolutely nothing in the recipe to worry about if gluten isn't your friend!
What can I serve with mashed cauliflower?
This mashed cauliflower recipe is the perfect side dish for just about any meal. It's going to be great for the upcoming holidays when you need to bring something to a family or friend get together. I serve my mashed cauliflower alongside everything from grilled steak to roasted chicken. I can even eat a big bowl for dinner I love it that much! There is no wrong way to have it!
What if I don't have an immersion blender?
If you don't have an immersion blender, I do suggest you get one. They are amazing and I use mine all the time.
If you don't have an immersion blender, you can use a food processor or blender. If you don't mind the cauliflower being a little more chunky, a hand masher would be great, too!
recipe storage and reheating instructions
- This recipe will stay good for up to 3 days in the fridge.
- To reheat, do so covered with a damp paper towel in the microwave. Warm in small increments, stirring often.
- I do not recommend freezing this recipe.
Recipe
Mashed Cauliflower Recipe
Ingredients
- 2 large cauliflower heads cut into florets
- 4-6 cloves garlic
- 2 cups chicken broth
- 8 oz cream cheese softened
- 6 slices cooked bacon chopped
- ¼-½ cup chives minced
- 2 tablespoon salted butter
- kosher salt to taste
- fresh ground pepper to taste
Instructions
- Add the cauliflower florets to a dutch oven along with the garlic cloves.
- To the dutch oven, add the broth and cover with the lid. Cook on med-high heat until the florets become fork tender. This should take approximately 20 minutes.
- Remove the dutch oven from the heat and add the block of cream cheese.
- Carefully, use the immersion blender to begin breaking down the cauliflower and garlic cloves along with the broth and cream cheese. In slow, steady up and down motions, continue until you reach your desired consistency.
- Now, fold in the bacon and chives. Top with the butter. Add kosher salt and black pepper to taste and try no to eat it all in one sitting!
- Enjoy!
Nutrition
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If you guys make this Mashed Cauliflower Recipe, be sure to leave a comment and/or give this recipe a rating! I absolutely love to hear from you all and always do my best to respond to each and every one of your comments!
Thank you!
I am so incredibly happy that you are here! I hope you try my Mashed Cauliflower recipe and fall in love with it. If you make this recipe, please share and tag me on Instagram, Facebook, or TikTok! And, please leave a comment or review. I absolutely love seeing each and every one of your kitchen masterpieces. And, as always, if you ever have any questions about any of my recipes, please don't hesitate to contact me!
Happy Cooking!
-Rufus
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Rufus for Real is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
For another great side, try my Classic Wedge Salad or use this mashed cauliflower as a base for my a lighter take on Shrimp and Polenta!
Alana Andrews says
This is like a loaded baked potato. I’ve made this 3 times so far. We serve it with our steak and sometimes roasted chicken. Great recipe!
Rufus says
I am so glad you like it! And, I love serving it with the steak and chicken for the protein! Thank you!