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Loaded Cauliflower Puree

Swap cauliflower for the mashed potatoes in this decadent-tasting-but-healthier side that’s perfect paired with roast chicken or seared steak.


  • 2 cups whole milk
  • 5 cups cauliflower florets and stems (from 1 medium head)
  • Kosher salt
  • 3 Tbs. sour cream
  • Unsalted butter, for the baking dishes
  • 1/2 cup grated sharp white Cheddar
  • 3 sliced bacon, cooked until crisp
  • 1/3 cup thinly sliced scallions

Nutritional Information

  • Calories (kcal) : 170
  • Fat Calories (kcal): 100
  • Fat (g): 11
  • Saturated Fat (g): 5
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 3
  • Cholesterol (mg): 30
  • Sodium (mg): 380
  • Carbohydrates (g): 9
  • Fiber (g): 3
  • Sugar (g): 5
  • Protein (g): 9


  • Heat the oven to 450°F.
  • Bring the milk to a boil in a large saucepan. Add the cauliflower, season with salt, partially cover, and cook over medium heat until the cauliflower is very tender, 12 to 15 minutes. Strain through a sieve set over a bowl, pressing to extract as much liquid as possible.
  • Purée the cauliflower with 3 to 4 Tbs. of the milk in a food processor until smooth. Add 3 Tbs. sour cream, and pulse until smooth.
  • Divide among 4 individual buttered gratin dishes (or use 1 large dish).  Place on a large rimmed baking sheet and sprinkle with the Cheddar. Bake until the cheese melts, 3 to 5 minutes. Crumble the bacon over the top, sprinkle with the scallions, and serve.


Rate or Review

Reviews (5 reviews)

  • butterscotch | 11/29/2019

    I didn't care for this. It's hard to dislike a recipe that contains copious amounts of cheddar cheese, bacon and scallions, but for me the baby food-like texture of the pureed cauliflower ruined the dish. This was my first time pureeing cauliflower and it will likely be my last.

  • joannkinney | 03/16/2019

    Thank you very much for this recipe, I am a big fan of cauliflower. I tried this recipe and it's wonderful. Can I repost this recipe to my blog http://innerglow.strikingly.com/ With all links and credits of course

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