Bacon Cheddar Cheesy Mashed Cauliflower Recipes

MASHED CAULIFLOWER CASSEROLE WITH CHEESE AND BACON

Steps:

• Preheat the oven to 350.
• Place the cauliflower florets in a steamer basket in a pot with water, cover the top, bring to a boil and steam for 10-15 minutes, until very tender. (The exact time will depend on the size of your florets.)
• Drain the cauliflower well and pay dry.
• Transfer the steamed cauliflower to a food processor. (You may need to do this in batches.) Add the cream cheese, Greek yogurt, butter, salt and pepper and process until smooth. Add 2-4 tablespoons of milk, as needed, to get it to come together and get the right consistency.
• Taste and add salt, pepper and more butter if needed.
• Stir in 1 cup of the shredded cheddar cheese.
• Transfer the mixture to a 1 1/2 quart baking dish that's sprayed with cooking spray (or brushed with melted butter, if you prefer).
• Smooth the top to make it even then sprinkle with the paprika and the remaining cup of cheddar cheese. Bake at 350 for 10-15 minutes, until the dish is warmed through and the cheese is melted.
• Top with the cooked, crumbled bacon and sliced green onions. Serve hot and enjoy!

LOADED MASHED CAULIFLOWER

Steps:

• Preheat your oven to 400 degrees F.
• Place the butter, garlic, kosher salt and black pepper in your food processor bowl.
• Cook the bacon in a skillet until crisp. Drain on paper towels, then crumble. Set aside.
• Trim the cauliflower and cut it into chunks. Place the chunks in a large microwave-safe bowl. Add 1/4 cup water. Cover and microwave on high until very tender, about 10 minutes. The bowl will be hot - careful when removing it from the microwave. Drain and transfer the cooked cauliflower to the food processor.
• Process the cauliflower on high speed until very smooth, 1-2 minutes, stopping once to scrape the sides with a spatula.
• Transfer the cauliflower puree to a small 1-quart casserole dish. Top with the shredded cheddar and the crumbled bacon. Bake just until the cheese is melted, 3-5 minutes. Top with the parsley and serve.

CHEESY MASHED CAULIFLOWER RECIPE BY TASTY

Steps:

• Chop the head of cauliflower into florets.
• Bring a medium pot of water to boil over medium-high heat. Add a pinch of salt and the cauliflower and boil for 15 minutes, or until the cauliflower is soft.
• Drain the cauliflower, then return to the pot.
• Add the butter, salt, and milk to the cauliflower.
• Mash the ingredients together until most of the milk is absorbed and the texture is creamy.
• Add pepper and the cheddar cheese and stir to combine.
• Add the chives and mix.
• Garnish with chives and more cheddar cheese.
• Enjoy!

CHEDDAR MASHED CAULIFLOWER

Steps:

• In a Dutch oven, bring 1 in. of water to a boil. Add cauliflower; cover and cook until tender, 5-10 minutes. Drain. Mash cauliflower with the milk, rosemary and salt. Stir in cheese until melted. If desired, top with additional fresh rosemary and coarsely ground black pepper.

CHEDDAR AND BACON BURGERS

Steps:

• In a large bowl, combine the cheese, bacon and soup mix. Crumble beef over mixture and mix well. Shape into eight patties., Grill burgers, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a thermometer reads 160° and juices run clear. Serve on buns with lettuce and tomato if desired.

BACON-CHEDDAR BISCUITS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Let cool enough to handle; crumble.
• Combine flour, baking powder, baking soda, and salt in a bowl and cut in shortening until it resembles coarse crumbs. Add buttermilk and stir just enough to form a ball. Fold in crumbled bacon and Cheddar cheese.
• Drop heaping tablespoonfuls on an ungreased baking sheet.
• Bake in the preheated oven until golden brown, 10 to 12 minutes. Serve immediately.

KETO CAULIFLOWER BACON CHEESE MASH

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, 5 to 10 minutes. Drain on paper towels, reserving grease in the skillet.
• Place cauliflower in a metal or silicone steamer basket inside a multi-functional pressure cooker (such as Instant Pot®). Add 1 cup water to the pot. Close and lock the lid. Select Steam function; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Drain cauliflower and transfer to a deep bowl. Add Parmesan cheese, butter, MCT oil, vinegar, and salt. Mix with an immersion blender until smooth. Stir in diced bacon. Add 1 to 2 tablespoons of the reserved bacon grease.

CHEDDAR-BACON MAC AND CHEESE

Steps:

• Heat oven to 350 degrees F.
• Cook macaroni as directed on package. Meanwhile, melt butter in large saucepan on low heat. Stir in flour; cook 2 min. or until bubbly. Gradually stir in milk; cook on medium heat until mixture comes to boil, stirring constantly. Simmer on low heat 3 to 5 min. or until thickened. Add 1 1/2 cups cheese; cook and stir 5 min. or until melted.
• Drain macaroni. Add to sauce with bacon; mix lightly. Spoon into 1 1/2 quart casserole; top with remaining cheese.
• Bake 20 min. or until heated through.

CHEESY MASHED POTATOES

Steps:

• Place potatoes in a large saucepan; cover with water. Cover and bring to a boil. Cook for 20-25 minutes or until very tender; drain well., In a bowl, mash potatoes. Add cream cheese, cheddar cheese, sour cream, onion, egg, salt and pepper; beat until fluffy. Transfer to a greased 2-qt. baking dish. Cover and bake at 350° for 40-45 minutes or until heated through. Sprinkle with additional cheese if desired.

CHEESY CAULIFLOWER & BACON GRATIN

Steps:

• Heat oven to 200C/180C fan/gas 6. Heat the oil in a pan and fry the bacon for 5 mins until just starting to crisp. Add the onion and sizzle for 12 mins until soft and golden.
• Meanwhile, tip the potatoes into a large pan of water, making sure they are well covered. Bring to a gentle boil, then add the cauliflower and cook everything for 6-7 mins until both are tender. Tip into a colander and drain thoroughly.
• In a gratin dish, layer the potato and cauliflower, then scatter with bacon, onion and a small handful of cheese. Drizzle each layer with a little cream and season. Continue until all the layers are finished, pour over the remaining cream and scatter with the last of the cheese. Bake for 30 mins until bubbling. Remove from the oven and set aside for 1 min to rest. Serve straight from the dish with a crisp green salad.

LOW CARB CHEDDAR AND GARLIC CAULIFLOWER MASH

Steps:

• Place cauliflower, garlic, and bay leaf in a pot; pour in enough water to cover. Bring mixture to a boil and cook until cauliflower is tender, about 20 minutes. Drain and discard bay leaf.
• Transfer cauliflower and garlic to a blender; add Cheddar cheese, butter, and sour cream. Blend mixture until desired consistency is reached; season with salt and pepper.