Keto Bacon Cheddar Cauliflower (Printable)

A creamy low-carb cauliflower mash featuring sharp cheddar and crispy bacon for a savory side.

# What You'll Need:

→ Vegetables

01 - 1 large head cauliflower, about 2 lbs, 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

# How to Cook:

01 - Preheat the oven to 400°F.
02 - Spread the 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, or until the cauliflower is tender and slightly golden.
03 - While the cauliflower roasts, cook the bacon in a skillet over medium heat until crispy. Transfer to a plate lined with paper towels and crumble when cool.
04 - Place the roasted cauliflower and garlic in a food processor. Add the cream cheese, butter, heavy cream, salt, and pepper. Pulse until smooth and creamy, scraping down the sides as needed.
05 - Add the shredded cheddar cheese and blend again until fully incorporated and melted from the heat of the mash.
06 - Transfer the mash to a serving bowl. Fold in half of the crumbled bacon.
07 - Top with the remaining bacon and sprinkle with fresh chives, if using. Serve hot.

# Expert Advice:

01 -
  • It tastes indulgent and creamy without the carb guilt that usually comes with comfort food.
  • Crispy bacon folded through means every spoonful has texture and real flavor, not just mash.
  • Ready in 40 minutes, which makes it perfect for weeknight dinners when you need something satisfying fast.
02 -
  • Don't skip roasting the cauliflower first; boiling it makes the mash watery and one-dimensional, but roasting brings out natural sweetness and caramelization that changes everything.
  • The cream cheese must be softened before you start, or you'll spend five minutes pulverizing one stubborn chunk instead of making smooth mash.
03 -
  • Buy whole cauliflower and cut it yourself rather than pre-cut florets; they're fresher and cost less, plus you can save the core for stock.
  • Taste the mash before serving and adjust seasoning; good cheddar is salty, so you might surprise yourself with how little additional salt you need.
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