Loaded Cauliflower “Mash” Bake Recipe

I turned Keto Cauliflower Mash into a ridiculously loaded bake that eats like a cheat meal, not rabbit food.

I’m obsessed with Loaded Cauliflower because it fools my brain and feeds my slump-eating soul. I love that mash gets this creamy, cheesy vibe from shredded cheddar cheese and crispy bacon crumbles while still feeling kinda light.

It hits like comfort without being heavy, which is why I snap it up in my Keto Cauliflower Mash rotation and call it dinner-savior on busy weeks. The top browns, the cheese strings pull, and I sit there pretending I’m being virtuous.

Simple, messy, and very real food. I adore it.

No guilt. Just pure, ridiculous satisfaction.

I will make it again, often.

Ingredients

• Cauliflower: creamy base that feels indulgent but kind of light.
• Butter: adds richness and mouthfeel, like it’s cozy comfort.
• Milk: thins it out, makes it silky and smooth.
• Sour cream: tangy creaminess, it’s anything but plain.
• Parmesan: nutty salty boost, small but important.
• Cheddar: melty, sharp pockets of cheesy goodness.
• Bacon: crispy smoky bites.

  It’s pure comfort.

• Green onions: fresh zing, a little color pop.
• Garlic powder: mellow garlic note, no chopping required.
• Onion powder: background savoriness, sneaks in depth.
• Salt and pepper: simple seasoning, it’s the final touch.
• Nonstick spray: keeps it from sticking, easy cleanup.

Ingredient Quantities

• 1 large head cauliflower, about 2 pounds, cut into florets
• 2 tablespoons unsalted butter
• 1/4 cup milk, any kind you like
• 1/4 cup sour cream
• 1/4 cup grated Parmesan cheese
• 1/2 cup shredded cheddar cheese, divided
• 3 slices bacon, cooked crisp and crumbled
• 2 green onions, thinly sliced
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Salt and freshly ground black pepper, to taste
• Nonstick cooking spray or a little oil for the baking dish

How to Make this

1. Preheat oven to 375F and lightly spray or rub a 9×9 or similar baking dish with nonstick spray or a little oil.

2. Cut cauliflower into florets and steam or boil until very tender, about 10 to 12 minutes; drain well and let sit in a colander for a few minutes so extra water can drip off.

3. Transfer hot cauliflower to a large bowl or food processor, add butter, milk, sour cream, grated Parmesan, garlic powder, onion powder, salt and pepper; mash with a ricer, potato masher, or pulse in the processor until smooth but still a little textured. If it seems too thin, reduce the milk amount.

4. Stir in half of the shredded cheddar and most of the crumbled bacon (save a little bacon for topping), plus 1 sliced green onion, taste and adjust seasoning.

5. Scrape the cauliflower mash into the prepared baking dish and smooth the top with a spatula.

6. Sprinkle the remaining cheddar over the top, then scatter the reserved bacon pieces evenly.

7. Bake uncovered for 15 to 20 minutes until hot and bubbling and cheese on top is melted; if you want a browned top, broil 1 to 2 minutes but watch it close so it doesn’t burn.

8. Remove from oven and let rest 5 minutes so it firms up a bit, then sprinkle with the remaining sliced green onion and a little extra black pepper if you like.

9. Serve warm as a side or a low carb main, and store leftovers covered in the fridge for up to 3 days.

10. Tip: cook the cauliflower a bit longer than you think so there are no lumps, and dry it well after draining or the mash will be watery.

Equipment Needed

1. 9×9 baking dish (or similar) lightly greased
2. Large pot with lid or steamer basket for cooking cauliflower
3. Colander or sieve to drain the cauliflower well
4. Large mixing bowl or the bowl of a food processor
5. Potato masher, ricer, or food processor blade for mashing/pulsing
6. Measuring cups and spoons for milk, butter, spices and cheeses
7. Rubber spatula or spoon to scrape and smooth into the dish
8. Box grater for the Parmesan and cheddar
9. Oven mitts and a baking rack or trivet for cooling after baking

FAQ

Loaded Cauliflower “Mash” Bake Recipe Substitutions and Variations

• Cauliflower: swap with 2 pounds russet or Yukon Gold potatoes (for a more traditional mash) or use 24 ounces frozen cauliflower florets if fresh isnt available.
• Unsalted butter: replace with 2 tablespoons olive oil or 2 tablespoons ghee for a richer, slightly nutty flavor.
• Milk: use 1/4 cup heavy cream for extra creaminess, or 1/4 cup unsweetened almond milk to keep it lighter and dairy-sensitive friendly.
• Bacon: substitute crisped turkey bacon, chopped pancetta, or for a vegetarian option use 3/4 cup sautéed mushrooms with a pinch of smoked paprika for that smoky vibe.

Pro Tips

– Dry the cauliflower thoroughly after cooking, like press it in a clean towel or let it sit in a colander longer than you think, otherwise the mash will be watery and bland.

– Warm the milk and butter before adding them, it helps everything blend smoother and keeps the casserole from getting gluey when you mash.

– If you want more texture, reserve a few florets, chop them small, and fold them back in after mashing so you get little bites of cauliflower.

– Cook the bacon a bit crispier than you plan on eating it, then crumble it finely; the small pieces distribute flavor better and you wont get one bite that’s all bacon.