Description
Loaded Cauliflower Mash is a quick and delicious low-carb side dish made in the Instant Pot that everyone will love. You can also make this on the stove if you prefer; see those instructions after the Instant Pot ones!
Ingredients
Scale
- 2 lb. chopped cauliflower (see notes)
- 1 cup chicken stock or water
- 2 T butter (optional, but good)
- 1/4 cup cream cheese, cut into cubes
- 1 cup + 3 T grated sharp cheddar cheese
- 7 slices bacon, cooked and crumbled
- 1/4 cup + 1 T diagonally sliced green onions
- salt and fresh-ground black pepper to taste
Instructions
- Chop the cauliflower into largish pieces that are all close to the same size. (You can use them stem and core for this too.)
- Put steamer basket (affiliate link) or other insert that will hold the cauliflower into the Instant Pot with 1 cup chicken stock or water. Put cauliflower on top of the basket.
- Cook on MANUAL, HIGH PRESSURE, 2 minutes, let it natural release for 1 minute, and then quick release. Keep the Instant Pot on KEEP WARM setting.
- While the cauliflower cooks, cut the bacon into small pieces and cook until crisp, draining well and blotting off the fat as much as you prefer when it’s done. (I used pre-cooked bacon from Costco and cooked it for a little over a minute in the microwave, then blotted off most of the fat.)
- Measure out the butter, cubed cream cheese, and grated cheese, and thinly slice the green onion.
- Set aside some of the grated cheese, bacon, and green onions to garnish the finished dish.
- Drain the cooked cauliflower into a colander placed in the sink and put the stainless steel inner pot back into the Instant pot. Let the cauliflower drain well, then put it back into the inner pot with the butter.
- Use an Immersion Blender (affiliate link) to puree cauliflower to your desired consistency. (You can probably do this with a hand mixer (affiliate link), or even mash with a potato masher (affiliate link), but I have only tried it with the Immersion Blender.)
- When the cauliflower is as mashed as you prefer, add the cream cheese and 1 cup of grated sharp cheddar and stir them into the cauliflower until cream cheese and cheese is mostly melted. Season to taste with salt and fresh-ground black pepper.
- Then add most of the crumbled bacon and the 1/4 cup green onions and stir into the cauliflower. Check to see if the cauliflower is as hot as you’d like it, and if not cook for a minute or two on SAUTE/LOW to heat the cauliflower. (Be careful; if you heat too long or use too high of heat it will scorch on the bottom of the stainless steel pot.)
- Serve hot, with the rest of the grated cheese, bacon, and green onion sprinkled over the top.
- Put chopped cauliflower in a pan with enough chicken broth (or water) to cover.
- Let cauliflower come to a boil, then lower heat and cook 20 minutes (or until cauliflower is as sort as you prefer.)
- Remove pan from the heat and drain cauliflower well in a colander placed in the sink. (I let it drain 5 minutes, don’t rush this or the finished dish will be watery.)
- While cauliflower drains, cook bacon, slice green onions, and measure butter, cream cheese, and cheese as above.
- When cauliflower is well drain, put back into pan and mash with potato masher (for a more chunky texture) or use a hand mixer or an Immersion blender for a smoother texture.
- When cauliflower is as mashed as you prefer, add cream cheese and 1 cup grated cheese and stir to combine. Season with salt and fresh-ground pepper.
- Then add most of the bacon and green onion and combine.
- Check to see if the cauliflower mash is still as hot as you want it, if not heat it for a few minutes on low heat.
- Serve hot, with the rest of the grated cheese, bacon, and green onion sprinkled over the top.
Notes
- Two pounds is about 9 cups chopped cauliflower.
- Prep Time: 10 minutes
- Cook Time: 2 minutes
- Method: Instant Pot or Stovetop
Nutrition
- Serving Size: 1
- Calories: 156
- Sugar: 4g
- Sodium: 317mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Carbohydrates: 9g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 30mg