Mashed Cauliflower: There are many like it, but this one is mine. This version turned out really well, I actually mashed it with a potato masher instead of grinding it to a pulp like usual. I served it at Easter along with Green Bean Casserole and Ham.Here’s the finished mashed cauliflower, it worked out really well!Start with a whole head of cauliflower. Make sure to wash it.Then, flip it over and cut off all of the leaves. Then cut out the stump in the middle.Chop the cauliflower down to manageable sized pieces.For the bacon, I chose to cook it in the convection oven. I like pan frying bacon but when I’m trying to multitask, it works well to use the oven. Also this smaller oven is much faster to heat up and the convection cooks the bacon in 15-20 minutes from cold.Here’s the bacon in the convection oven.And the finished bacon!When it cools, crumble it into pieces.Now, onto the cheese. For this recipe I like to make cubes of cheese. This cheese slicer really makes quick work of large blocks of cheese. I find that knives get stuck when cutting the cheese.I cut up cubes of both cheddar and Monterey Jack.Now, boil some water for the cauliflower.Here’s the boiled cauliflower. 8-10 minutes should do it. It should slide off a fork.Make sure to drain it well.Now for the fun part, take the potato masher and go crazy. Also add the cream cheese at this step. I used to take an immersion blender and go to town on the cauliflower but I found that the hand masher results in a better, less liquidy final product. Add the cheese and bacon. After this step I also put it in a casserole dish and baked it for 10 or so minutes. This is optional but allows the cheese to melt more.I served the Mashed Cauliflower with some green bean casserole and ham for Easter dinner.
- Serves: 6
- Serving size: ⅙th
- Calories: 210
- Fat: 15
- Carbohydrates: 8
- Fiber: 4
- Protein: 12
- 1 Head Cauliflower
- 2 Oz. Cream Cheese
- 5 Slices Bacon
- 2½ Oz. Cheddar Cheese
- 2½ Oz. Monterey Jack Cheese
- Salt and Pepper to taste
- Cook the bacon and crumble
- Wash, deleave and chop up the cauliflower
- Bring some water to a boil, then add the cauliflower and boil for 9 minutes
- While the cauliflower is boiling, cube the cheeses
- Drain the cauliflower
- Mash the cauliflower, then add the cream cheese and mash again
- Season with salt and pepper
- Stir in the cheese and bacon
- (Optional) Transfer to a baking dish and bake for 10 minutes @ 350 degrees
This kitchen accessory is perfect for anyone who entertains! It can quickly cube medium to hard cheese in a flash. Much easier than getting out a knife and yields consistent sized cubes.
Even though potatoes are a no-no on the keto diet, it doesn’t mean this common kitchen accessory is worthless. Use it to smash cauliflower or to rough shop any sort of veggies. Often the veggies used in keto have a high water content so smashing by hand yields much more consistent, less watery faux potatoes!
|Black and Decker Convection Oven
My convection oven is my best friend. Whenever I am making a dinner for just one or two I always use this over my full sized oven. Meals like Lazy Keto Chicken were designed for this thing, the hot air cooks stuff super fast and uses less energy.
That’s an awesome recipe and thank you a ton for linking that cheese cutter, I almost soiled myself when I saw that.
Only question is the serving size? Not sure what a th is?
ah crap, it means a sixth doesn’t it, lol
Mashed cauliflower with butter + crumbled organic feta cheese + salt is also freakin amazing and easy to make!! 🙂
THank you for the recipe. How long does it keep & do you freeze it?
Just made this, and I am eating it right now. Amazing! So soooo good 🙂 Only difference for mine was I used fat free cream cheese. Macros for 1/4 of total is P20 C9.5 F18.
I will definitely be making this again! only took about 30 mins total.
I’m a HUUUGGGEEE mashed potatoes girl and starting this keto diet I thought I was doomed! this recipe is amaze balls! THANK YOU THANK YOU THANK YOU