This smoked gouda and bacon cauliflower mash is a rich, creamy, thick side dish with satisfying bacony bites. It stands in for mashed potatoes beautifully — only 219 calories per serving.
The combination of smoky gouda, buttery cauliflower, and crisp bacon creates a decadent texture and flavor that masks the vegetable base — even picky eaters tend to love it. It’s thick and cozy like mashed potatoes but lighter, making it a great low-calorie alternative for weeknights or holidays.
Because the flavors are bold, this dish is an easy way to introduce cauliflower to family members who aren’t fans of the vegetable on its own. The cheese and bacon provide the familiar comfort-food notes that make the mash irresistible.
SMOKED GOUDA AND BACON CAULIFLOWER MASH
219 calories per serving
A small head of cauliflower yields about four ¾-cup servings at roughly 219 calories each. Cauliflower reduces in volume once processed, so if you’re serving a crowd, plan for extra to ensure everyone gets a generous portion.
Before the recipe, here are a few tips for choosing and storing cauliflower so your mash starts with the freshest produce.
How do I choose good cauliflower?
- Pick heads that are clean, firm, compact, and white or off-white. Avoid browning, soft spots, or discoloration.
- Choose a head that feels heavy for its size — that indicates freshness and density.
- Leaves should be green and crisp. Remove any inner leaves before cooking if present.
- There should be no strong odor; an unpleasant smell means it’s past its prime.
- Check the stem to ensure it looks freshly cut and not dried out.
How should I store cauliflower until cooking?
- Remove store packaging, wrap the head in a paper towel, and place it in a loosely sealed bag. Store stem-side up in the refrigerator crisper for 4–7 days.
- Pre-cut florets should be used within 4 days.
- Do not wash cauliflower until you are ready to use it to avoid added moisture and spoilage.
How do I cook this recipe?
Cut 1 head of cauliflower into florets and place them into a large microwave-safe bowl. Add 3 tablespoons heavy cream, 2 tablespoons butter, and ¼ teaspoon garlic powder. Season with salt and pepper to taste.
Microwave the bowl for 20 minutes, until the cauliflower is tender. Transfer the hot cauliflower and cooking liquids to a food processor. Add 4 slices of cooked, chopped bacon and 1/3 cup shredded smoked gouda. Process until you reach your preferred consistency — smooth and silky or a bit rustic with small pieces for texture.
Serve immediately while warm, or store in an airtight container in the refrigerator and reheat in the microwave when needed. This mash reheats well, so it’s ideal for make-ahead meal prep or holiday planning.
Smoked Gouda and Bacon Cauliflower Mash
- Author: Caitlin
- Prep Time: 5 mins
- Cook Time: 20 mins
- Total Time: 25 mins
- Yield: 4 servings
- Category: Side Dish
- Method: Microwaved, Processed
- Cuisine: American
- Diet: Low Calorie
Description
This rich, creamy mash delivers smoky gouda, buttery cauliflower, and crispy bacon in a hearty, comforting side. It’s thick, flavorful, and a satisfying alternative to traditional mashed potatoes at just 219 calories per serving.
Ingredients
- 1 head cauliflower (small or medium will work)
- 3 Tbsp heavy cream
- 2 Tbsp butter
- ¼ tsp garlic powder
- 4 slices cooked bacon, chopped
- ⅓ cup shredded smoked gouda
- Salt and pepper, to taste
Instructions
- Cut the cauliflower into small florets and place them in a large microwave-safe bowl.
- Add the heavy cream, butter, and garlic powder. Season with salt and pepper.
- Microwave for 20 minutes, until the cauliflower is tender.
- Transfer the cooked cauliflower and liquids to a food processor.
- Add the chopped bacon and shredded gouda, then blend to your desired texture.
- Serve warm and enjoy.
Notes
See the notes above for tips on choosing and storing cauliflower. The recipe scales well and reheats easily for make-ahead service.
Recipe adapted from I Breathe I’m Hungry.
Did this recipe make the cut for you or would you change something? Leave a comment below with your notes — substitutions, texture preferences, or tips for serving.
Below are an original image and a recent update to show how the presentation evolved over time.
