Creamy mashed cauliflower made with a touch of whipped butter, buttermilk, garlic and herbs and topped with cheese and bacon – you’ll swear it’s loaded with fat!
A few weeks ago I stopped to eat lunch with the family at Pizzeria Uno. I ordered a burger and somehow the waiter talked me into getting the loaded mashed potatoes – OMG! Yes, it was a moment of weakness but some of my best ideas come from those moments. This version is so so good, lower in carbs and makes the perfect side dish to any meal. Enjoy!
Loaded Cauliflower “Mash” Bake
Servings: 4 • Size: 3/4 cup • Points+: 3 pts
Calories: 112 • Fat: 5.5 g • Carb: 10 g • Fiber: 4 g • Protein: 1.5 g • Sugar: 0 g
Sodium: 107 g (without the salt)
- 4 slices center cut bacon
- 6 cups (about 24 oz) cauliflower florets
- 3 cloves crushed garlic
- 1/3 cup 1% buttermilk
- 1 tablespoon whipped butter
- 3/4 tsp kosher salt
- fresh black pepper, to taste
- 2 tablespoons minced fresh chives, divided
- 1/4 cup shredded reduced fat shredded cheddar
Cook the bacon in a skillet until crisp; set aside on a paper towel then crumble.
Fill a large pot with water, bring to a boil and add cauliflower and garlic. Boil until the cauliflower is soft, about 15-20 minutes. Drain, and return to the pot.
Preheat the oven to 350°F.
Add the buttermilk, butter, salt and pepper to the cauliflower and purée with a hand blender. If you don’t own a hand blender, a regular blender would work fine as well. Mix in 1 tbsp of the chives
and transfer to 4 individual casseroles (3/4 cups each) or one 8 x 8 casserole dish and top with cheddar and crumbled bacon. Bake in the oven until the cheese melts, about 5 minutes then top with remaining chives.