Last Thanksgiving my mother-in-law made mashed cauliflower instead of mashed potatoes. As much as I love cauliflower, I’m partial to eating it roasted. I was skeptical but pleasantly surprised! It was delicious and I didn’t fee l guilty dishing up seconds. But I was also 5 months pregnant so I was eating like a fool then.
This recipe is so easy that you could probably make it with your eyes closed. Like, seriously. Very few ingredients and super affordable, too.
Mashed Cauliflower with Bacon
Serves 2 – 4
1/2 head of cauliflower, cut into small florets
2 garlic cloves, crushed
1/4 cup shredded cheddar cheese
2 – 4 strips of cooked bacon, crumbled
2 tbsp butter
Salt & pepper to taste
Add the florets and garlic to a large pot (with a tight fitting lid) and enough water to just cover the cauliflower. Turn the heat to medium and bring to a simmer with the lid on. This will take about 45 minutes to get to the perfect consistency. Check on the cauliflower periodically and add more water if needed. Once the cauliflower is fork tender, turn the heat off, drain any water that’s left over and put the cauliflower back in the hot pot. Add the butter to the pot and mash with a potato masher until the cauliflower is smooth.
I actually didn’t drain the leftover water so I simmered the mash for a few minutes so the excess would evaporate. Season the mash to taste.
Spray a baking dish with cooking spray and pour in the mash. Top with cheese and broil for 5 – 7 minutes or until the cheese is melted and starting to caramelize. Top with crumbled bacon and enjoy!