Smoked Gouda and Bacon Cauliflower Mash

Yes, this is as good as it sounds. Maybe even better. I made it TWICE this week because Andrew and I were fighting over the leftovers. Fighting! Over cauliflower!

Between the rich, creamy flavor of the gouda cheese, the pops of bacony goodness and the mashed potato-esque stick-to-your-ribs level thickness, this cauliflower mash is a perfect alternative for a starchy side dish.

I had planned to make this to eat alongside of a 3 ingredient crock pot steak. It’s been a year or so since I made the steak, but I always eat it with mashed potatoes. Bob Evans refrigerated mashed potatoes to be exact. Because I’m fancy like that.

So I decided to go for a mashed cauliflower dish in place of the potatoes, since I’m still chugging along in my 12 week weight loss challenge and trying to eat healthier. I still actually felt über guilty about it because it tasted so much like mashed potatoes. I even made broccoli to go with our dinner so I felt like I was getting my veggies in! Even though I was eating 1/4 of a head of cauliflower already…

If you’ve got picky eaters at home, this dish is a perfect segue into healthier options. The rich flavors disguise the cauliflower taste, and who doesn’t love a cheesy bacony side dish?!

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SMOKED GOUDA AND BACON CAULIFLOWER MASH

208 calories per serving

7 SP per serving

So let’s not get it twisted and think this a completely wholesome vegetable dish that we can devour in one sitting. I mean, we could, but…we shouldn’t. There’s still butter, heavy cream, bacon, and cheese hidden in here so don’t go too cray-cray with your fork!

I used a small head of cauliflower which made 4 servings of mash so each portion had 208 calories. The cauliflower shrinks up pretty quickly in the food processor, so if you’re cooking for a crowd be sure to make more than what you think you’d need! One small head of cauliflower gave us 4 servings of about a 3/4 C each.

how do i choose the right cauliflower? 

• Choose cauliflower heads that are clean, firm, compact and white or off white in color. Avoid cauliflower that is browned, soft, or has any dark spots.
• Choose a cauliflower head that feels heavy for its size.
• The leaves of the cauliflower should be green and crisp with no signs of yellowing or wilting. Leaves growing within the cauliflower head is fine, just remove them before cooking.
• There should be no smell. If it has a strong odor, it is likely past its prime and will have an unpleasant taste.
• Check the stem to ensure it looks freshly cut and is in good shape.

got it, so how do i store the cauliflower until i’m ready to cook it?

• Unwrap your cauliflower from the store packaged plastic wrap, wrap in a paper towel, then transfer to a loosely sealed bag. Store in your refrigerator crisper drawer, stem side up, for 4-7 days.
• Pre-cut florets should be used within 4 days.
• Do not wash the cauliflower until you are ready to use it.

great! now how to do i cook this recipe?

Start by cutting a head of cauliflower into florets and add to a large microwaveable bowl. Into the same bowl, add in 3 Tbsp of heavy cream, 2 Tbsp butter, and 1/4 tsp garlic powder. Season with salt and pepper.

Microwave for 20 minutes. Yep. Microwave. How easy is this recipe?!

Once tender, add the cauliflower mixture into a food processor. Add in 4 slices of cooked bacon cut into small pieces, and 1/3 C shredded gouda cheese. Blend until desired consistency.

Enjoy! You can serve immediately or store in a sealed refrigerated container until needed then microwave until warm. It reheats perfectly so you can always make it in advance!

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**Recipe from I Breathe I’m Hungry (my sentiments, exactly!)

What do you think? Did this recipe make the cut for you or did it crumble? What would you do differently? I look forward to reading your opinions! 

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