LOADED CAULIFLOWER “MASH” BAKE

Creamy mashed cauliflower made with a touch of whipped butter, buttermilk, garlic and herbs and topped with cheese and bacon – low-carb, but you’ll swear it’s loaded with tons of calories!

Mashed cauliflower is a great low-carb, lower calorie alternative to mashed potatoes. To make it, boil the cauliflower until tender then puree with an immersion blender along with buttermilk, milk or dairy-free milk. You can add chives, garlic, sour cream and butter. If you don’t have buttermilk you can use a little milk and sour cream in it’s place.

LOADED CAULIFLOWER “MASH” BAKE RECIPE
Creamy mashed cauliflower made with a touch of whipped butter, buttermilk, garlic and herbs and topped with cheese and bacon – low-carb, but you’ll swear it’s loaded with tons of calories!



INGREDIENTS:

• 4 slices center cut bacon
• 6 cups (about 24 oz) cauliflower florets
• 3 cloves crushed garlic
• 1/3 cup 1% buttermilk
• 1 tablespoon whipped butter
• 3/4 tsp kosher salt
• fresh black pepper, to taste
• 2 tablespoons minced fresh chives, divided
• 1/4 cup shredded reduced fat shredded cheddar

DIRECTIONS:

1. Cook the bacon in a skillet until crisp; set aside on a paper towel then crumble.
2. Fill a large pot with water, bring to a boil and add cauliflower and garlic. Boil until the cauliflower is soft, about 15-20 minutes. Drain, and return to the pot.
3. Preheat the oven to 350°F.
4. Add the buttermilk, butter, salt and pepper to the cauliflower and purée with a hand blender. If you don’t own a hand blender, a regular blender would work fine as well.
5. Mix in 1 tbsp of the chives and transfer to 4 individual casseroles (3/4 cups each) or one 8 x 8 casserole dish and top with cheddar and crumbled bacon.
6. Bake in the oven until the cheese melts, about 5 minutes then top with remaining chives.

Recipe Adapted : LOADED CAULIFLOWER “MASH” BAKE @ skinnytaste

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