Keto Bacon Cheddar Cauliflower (Printable)

A creamy cauliflower mash featuring sharp cheddar and crispy bacon for a rich, satisfying side dish.

# Ingredient List:

→ Vegetables

01 - 1 large head cauliflower (about 2 pounds), 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

# Directions:

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

# Expert Tips:

01 -
  • It actually tastes better than regular mashed potatoes, which sounds wild until you taste the richness of the cheese and cream.
  • Takes less than 45 minutes from start to table, making it perfect for weeknight dinners when you need something impressive without the fuss.
  • Works as both a comfort food and a keto-friendly side, so it fits whatever direction your kitchen is heading.
02 -
  • If you puree the cauliflower while it's still steaming hot, the texture becomes noticeably silkier than if you let it cool first, so don't wait around.
  • The bacon grease left in the skillet is liquid gold for flavor, so wipe a tablespoon of it into the mash if you want an extra umami punch that nobody can quite put their finger on.
03 -
  • Don't skip the cooling bacon on a paper towel—the moisture that you blot away is what keeps it crispy and stops the mash from turning soggy when it sits.
  • If you're using pre-shredded cheddar, run your fingers over it quickly to separate any clumps before adding it, so it melts evenly without leaving cheese pockets in the mash.
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