Creamy Cauliflower Mash with Bacon and Cheddar 

This loaded cauliflower mash is packed with smoky bacon, vibrant green onions, and sharp cheddar cheese, creating a flavorful and satisfying side dish. Ready in just 20 minutes and made entirely on the stovetop, it’s a quick and easy way to add a delicious twist to your meal.

Cauliflower Mash vs. Mashed Potatoes 

Now, I won’t sit here and tell you that this easy mashed cauliflower recipe tastes like mashed potatoes because we all know that it doesn’t. What it does taste like is a delicious side dish that has grown up and come into its own, with a side of bacon. It may or may not pass the test when you’re craving mashed potatoes, but I will happily serve it up as a dish all its own.

If you can’t shake your mashed potatoes cravings, then we have a lot in common, so check out my creamy mashed potatoes recipe or brown butter garlic mashed potatoes – you won’t regret it! Serve alongside my garlic herb pork and mashed potatoes or Irish bangers with Guinness gravy for a full meal. 

Scaling the Recipe

This dish can easily be doubled or tripled to feed a family or feed a crowd. At my house it’s just the two of us, so it’s my habit to cook for two. Allow for about 1/4 of a large cauliflower per person.

The one I used here weighed 2 lbs with the stalk and a few leaves still in place. I have seen cauliflower in the rest of the world to be about 1/2 the size of ours, so adjust accordingly.

Ingredient Highlight: Chicken Stock 

I recommend cooking the cauliflower in chicken stock instead of water. The flavor of the stock is absorbed into the cauliflower, leaving you with a rich, buttery, mash. After I made the switch from water, I was able to omit the butter from the mash all together without even missing it. It’s a delicious way to save on fat without sacrificing flavor.

I recommend 3 cups, but if you are increasing the dish, the stock doesn’t always have to be doubled. The stock just needs to cover the cauliflower and garlic in the pan.

Directions to Make Mashed Cauliflower Recipe

1. Chop it up into large chunks, peel the garlic and add it all to a medium-sized pot.
2. Once the cauliflower boils, reduce the heat to low and simmer for 10 minutes.
3. Drain it using a fine mesh sieve, which will help to catch all the little granules. The drained cauliflower and garlic go back into the pot, where they are mashed with a hand masher.
4. Once mashed, the residual heat should be enough to melt the cheese. If not, put it back on the burner.
5. Add the bacon, half & half, salt, pepper, and green onions as well. Mix thoroughly to combine and serve. If you like, top each serving with a bit more cheese and a little more green onion.

What to Serve with Cauliflower Mashed Potatoes 

If you are looking to make it into a dinner, try pairing it with my Panko Crusted Rockfish and Easy Oven Asparagus. I also love serving it with my garlicky green beans with fried onions or you can level up the cauliflower mash with this 15-minute Guinness Gravy recipe!

Storage Instructions for Cauliflower Mashed Potatoes 

Store leftover cauliflower mash in a reusable airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or in the microwave, stirring occasionally to redistribute the cheese and cream.  For long-term storage, cauliflower mash freezes surprisingly well! Let it cool completely, then transfer to a freezer-safe container or silicone bag. Freeze for up to 2 months. Thaw overnight in the fridge before reheating. 

Reheating Tip:  When reheating, you may need to stir in a splash of milk, half & half, or broth to bring back that creamy texture.

Cauliflower Mash with Bacon and Cheddar Cheese

This loaded cauliflower mash is packed with smoky bacon, vibrant green onions, and sharp cheddar cheese, creating a flavorful and satisfying side dish. Ready in just 20 minutes and made entirely on the stovetop, it’s a quick and easy way to add a delicious twist to your meal.

5 from 1 rating

prep: 10 minutes minutes

cook: 10 minutes minutes

total: 20 minutes minutes

servings: 4 servings

author: Renee N Gardner

Print Pin Rate

Ingredients

• 1 2 lb head of cauliflower ((frozen can also be used) )
• 6 cloves garlic
• 6 cups chicken stock
• 1 ounce cheddar cheese (aprox. 1/4 cup)
• 4 strips thick cut bacon
• 4 green onions – green part only
• 1/4 cup half & half
• 1 tsp salt
• 1/4 tsp black pepper

Instructions

• Cut cauliflower in half, reserving second half for another recipe.
• Trim stalk and remove leaves from the half you are using, then chop into large chunks.
• Peel the garlic.
• Place cauliflower and garlic in a medium pot. Add chicken stock, then cover with the lid. Place on a burner on high heat and bring to a boil.
• Once it boils reduce heat to low and simmer for 10 minutes, until fork tender.
• While the cauliflower cooks, fry bacon in a skillet over medium heat flipping as needed. Once it’s done, place on paper towels to absorb excess grease.
• Grate cheese, slice green onions, and chop bacon once it has cooled to the touch.
• When the cauliflower is done, drain it with a fine mesh sieve and return to the pot.
• Use a hand masher to mash the cauliflower to desired consistency.
• Stir in cheese, bacon, green onion, half & half, salt and pepper, mixing to combine thoroughly.
• Serve hot.

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Nutrition

Calories: 264kcal

Nutrition information is automatically calculated and is for general information purposes only. For the most accurate information, calculate using your select brands and exact measurements.

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