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Home » Recipes » Side Dishes

Loaded Cauliflower (low carb, keto)

By Kim Hardesty

This healthy loaded cauliflower tastes like loaded potato skins without all the carbs. Made with butter, sour cream, chives, cheddar cheese and bacon, it's the ultimate side for keto diets.

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Low carb loaded cauliflower with sour cream, chives, cheddar cheese and bacon. Keto.

A couple of weeks ago I brought you lovely people one of my favorite recipes for mashed cauliflower with celery root and talked about how cauliflower is the unsung hero of the low carb world. We use it for almost everything, don't we?

I know that I've personally roasted cauliflower with bacon and green onions as a side and have pureed it to add body to cream of celery soup. I've also seasoned it with exotic Indian spices in a wonderful vegetable masala and I've added it to hearty beef curry. One of my favorite ways to enjoy cauliflower is as cauliflower fritters that sub for hash browns. Yum!

Even mainstream bloggers have discovered cauliflower and are making great cauliflower pizzas like this one from Kevin at Closet Cooking. And Lisa from Low Carb Yum uses cauliflower in some of her desserts - chocolate pudding anyone?

You can see that cauliflower can be used for almost any dish. But you, my low carb friends, already know this. You've been cauliflower ninjas for years!

Low carb loaded cauliflower with sour cream, chives, cheddar cheese and bacon. Keto.

For me, it's the more simple recipes that hit home - like this loaded cauliflower mash. It's the ultimate in comfort food. If you were one who enjoyed ordering loaded potato skins at Friday's after work or preferred a loaded baked potato with your steak, this recipe will take you back to the days. At least, it did me!

And those who loved twice-baked potatoes need not mourn an old favorite because this healthy low carb cauliflower tastes so good, I could have called it twice baked cauliflower casserole!

The trick to getting a fluffy cauliflower mash:

  1. steam instead of boil.
  2. let it sit uncovered to release some moisture
  3. drain well before putting it in the food processor
  4. add the ingredients that make it taste great - like sour cream, cheddar cheese, chives and bacon.

That's it.  Easy, cheesy and delicious!

My kids couldn't get enough. These are die hard mashed potato haters! This healthy loaded cauliflower was a hit in their book and a win for me!

Low carb loaded cauliflower with sour cream, chives, cheddar cheese and bacon. Keto.

Loaded Cauliflower (low carb, keto)

This loaded cauliflower, made with butter, sour cream, chives, cheddar cheese and bacon, is the ultimate in low carb comfort food!
4.85 from 53 votes
Print Pin
Course: Side Dish
Cuisine: American
Keyword: bacon, cauliflower, cheese
Prep Time: 10 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 20 minutes minutes
Servings: 4 people
Calories: 298kcal
Author: lowcarbmaven.com

Ingredients

  • 1 pound cauliflower
  • 4 ounces sour cream
  • 1 cup grated cheddar cheese
  • 2 slices bacon cooked and crumbled
  • 2 tablespoons chives snipped
  • 3 tablespoons butter
  • ¼ teaspoon garlic powder
  • salt and pepper to taste

Instructions

  • Cut the cauliflower into florettes and add them to a microwave safe bowl. Add 2 tablespoons of water and cover with cling film. Microwave for 5-8 minutes, depending on your microwave, until completely cooked and tender. Drain the excess water and let sit uncovered for a minute or two. (Alternately, steam your cauliflower the conventional way. You may need to squeeze a little water out of the cauliflower after cooking.)
  • Add the cauliflower to a food processor and process until fluffy. Add the butter, garlic powder, and sour cream and process until it resembles the consistency of mashes potatoes. Remove the mashed cauliflower to a bowl and add most of the chives, saving some to add to the top later. Add half of the cheddar cheese and mix by hand. Season with salt and pepper.
  • Top the loaded cauliflower with the remaining cheese, remaining chives and bacon. Put back into the microwave to melt the cheese or place the cauliflower under the broiler for a few minutes.
  • Serves 4 people at 4.6g Net Carbs.

NOTE: If making ahead and refrigerating, I find it best to microwave at 50% power for a few minutes to take the chill off before placing in the oven to finish warming up and then placing under the broiler. This will freeze, but replace the sour cream with cream cheese instead.

    Video

    Nutrition

    Calories: 298kcal | Carbohydrates: 7.4g | Protein: 11.6g | Fat: 24.6g | Saturated Fat: 15.4g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 4g | Cholesterol: 75mg | Sodium: 285mg | Potassium: 378mg | Fiber: 3g | Sugar: 3.85g
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    About Kim Hardesty

    Kim is a self taught cook with over 30 years experience in the kitchen. She develops and tests low carb and keto recipes in her California home. She began her low carb journey in 2009 and at the urging of friends, started blogging in 2014. Kim shares delicious low carb and keto recipes no one would believe are sugar-free. Her recipes are featured in newsstand publications and on sites all over the internet.

    View all posts by Kim Hardesty | Website | Facebook | Instagram | Pinterest

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    Reader Interactions

    Comments

    1. Kathy

      February 19, 2018 at 9:27 am

      Tried this last night and loved it! I have always hated cauliflower, but this changes everything. My husband and I like it better than mashed potatoes! Thanks so much for this great addition to our low carb lifestyle.

    2. Kelly

      February 10, 2018 at 2:12 pm

      Wasn't sure if we would like mashed cauliflower but yes indeed we do. I didn't use as much cheese or put any on top. My husband enjoyed it as I did. TY

    3. Elle

      February 04, 2018 at 4:57 pm

      You may like to try Mock Mashed Potatoes (made with cauliflower). Ppl I know who didn't like cauliflower really like this dish. I added garlic to taste (lots in our house), onion powder, fresh rosemary, etc. Reeeally yummy and no cauliflower taste with all your spices and added herbs

    4. Crystal

      January 08, 2018 at 5:25 am

      I made it using a regular hand mixer and it came out beautifully.

      • Julie Tucker

        February 12, 2018 at 2:03 am

        Thanks for sharing about the hand mixer, I don't have a food processor and was just about to ask the question.

    5. Michelle

      December 22, 2017 at 7:11 am

      Hi! I recently bought a huge bag of frozen riced cauliflower from Costco. Do you think I could use that instead of fresh florets? Thank you!

      • Kim

        December 22, 2017 at 9:34 am

        I haven’t tried using frozen riced cauliflower, Michelle. The think I have noticed about frozen cauliflower is that it is a little soggy. This recipe works best when as much water as possible is drained and released as steam. Having said that, the riced cauliflower will still purée in a food processor. I hope this helps. -Kim

    6. Kim

      December 21, 2017 at 5:59 am

      That’s a hard question, Brandi. I eat cauliflower a lot so I’m used to the flavor. It is definitely better with the additions. If you are ever looking for a “more like potatoes” mash, the recipe I have with cauliflower and celery root is the way to go, but I just don’t know what to tell you. Most people like it this. -Kim

    7. Ioana

      December 18, 2017 at 1:49 pm

      This would be on my Christmas Dinner for sure. I am sure that all my family members will love it!!

    8. Kim

      December 13, 2017 at 12:58 pm

      Well, you can try to mash it with a potato masher or a fork. It won’t have the same texture but should still taste good. -Kim

    9. Sue B

      December 07, 2017 at 11:14 am

      One of my new favorites! Will this freeze well? I bought a huge cauli, I'm wondering if I should make a ginormous amount or if I should just freeze the cauliflower I don't use and make it fresh. Thanks so much, this is so delicious and even my SAD family devoured it.

      • Kim

        December 07, 2017 at 12:56 pm

        Great, Sue, I’m happy you like the recipe. Honestly, I have never frozen it. I don’t know if the cauliflower will get watery or not. I’m sorry I don’t have an answer for you. -Kim

        • Amy

          December 09, 2017 at 6:34 am

          The sour cream will not let it freeze well. It breaks down. When I freeze mashed potatoes, I use cream cheese instead.

          • Kim

            December 09, 2017 at 6:40 am

            Good to know, Amy. Thanks for sharing. -Kim

    10. Robyn Hurley

      November 21, 2017 at 5:58 am

      thank you so much! I am just getting into the KETO Diet plan and this looks amazing.

    11. Vickie Ottley

      November 17, 2017 at 2:01 pm

      I made this last year and it was a big hit. Just refreshing my memory of the dish so I can do it again this year!

    12. Karin

      November 14, 2017 at 11:45 am

      OMG. This was amazing! A few additions I made were I added about 3-4 oz. of cream cheese to the food processor. I also steamed my cauliflower and patted and squeezed the water out of it. I added a half cup more of sharp cheddar and about 2 TBSP of green onion to the mix. (didn't have enough chives). I baked the dish at 350 deg. for about 10 min to heat through then broiled it for about 4 min. Holy cow, I keep going back for more!!!!

    13. Lauren

      November 09, 2017 at 9:34 am

      This recipe was so great!! Even my boyfriend who claims to "hate cauliflower" loved it! I added in some onion salt that I got at Trader Joe's and it really amped up the flavor. I served it alongside smoked paprika chicken thighs and roasted brussel sprouts.

    14. Sue Richers

      November 05, 2017 at 1:21 am

      Just started Keto diet. These recipes look delicious. Wish I had known about this years ago. Recommending to everyone I know.

    15. Judy

      November 04, 2017 at 1:59 pm

      Do you know if using the "bagged" cauliflower used to make mashed will work instead of doing all the work of mashing a head of cauliflower?

      • Kim

        November 04, 2017 at 2:29 pm

        The frozen cauliflower is wetter and doesn't result in as fluffy a texture. You can try and see what happens, Judy. Have a nice weekend. -Kim

    16. Elizabeth Miller

      September 29, 2017 at 7:56 pm

      I made my version of your recipe for dinner tonight. I substituted Fage 2% Greek yogurt for the sour cream, added some shredded Italian cheeses to the cheddar cheese, and skipped the bacon. My husband took two bites, looked at me suspiciously, and said, You cheated, didn’t you, and put potato in this. Ha! I will experiment some more (maybe add the bacon for a company dinner), but it’s bye-bye mashed potatoes for us. Thanks for the great recipe!

    17. Emily

      September 19, 2017 at 12:53 pm

      After making this several times for my family I decided to bring it to a pot luck. Thanks again for a great recipe.

    18. Ross

      September 15, 2017 at 7:28 pm

      Not normally one for veges, started looking into Keto. Man was that delish. Just all round tasty especially with the bits of bacon hiding in there. Paired with a seared chicken breast or steak and I am set. I also added some chopped tomatoes and capsicum on the side fried in some butter + s&p.

    19. Caleb

      September 12, 2017 at 8:10 pm

      I made these for my wife and I this evening for dinner. I didn't feel like cleaning up after the food processor, so I just used the potato masher. They were a little more chunky as a result, but quite good.
      We had this as a main dish along with some veggies and this was super filling.

      Wife LOVED it and this is definitely going into our rotation of dishes. Thanks for the great recipe, we'll be checking out more for sure.

    20. Lisa

      September 11, 2017 at 3:03 pm

      Made for dinner this evening and we are using as our main course. I tried it of course and can't wait for dinner! Yes, the texture is a bit different, but I love the added feel of the cauliflower.

    21. Jocelyn

      September 01, 2017 at 5:39 pm

      I didn't have cauliflower so substituted broccoli. Steamed them mashed with potato masher. Added a mix of mozzarella and cheddar cheese. Tasted great. Will add to my cookbook.

      • Kim

        September 01, 2017 at 5:40 pm

        I like your recipe Jocelyn. It sounds like a winner! -Kim

      • Lynnette Hall

        September 23, 2017 at 4:43 am

        I did something like that too but used Camembert which had been baked before. And then mashed both of them really surprised how lovely it was.

    22. Jeremy S

      August 07, 2017 at 2:48 pm

      This looks absolutely amazing! Can't wait to try it out this weekend

    23. Tosha

      August 06, 2017 at 12:51 pm

      I loved the mashed. It is creamy enough to fool the tongue, but wonderful on the platet.

    24. Laura Pierson

      August 05, 2017 at 2:29 pm

      I always make a double batch and divide it ou into single servings and freeze them. They freeze great! I love Keto but honestly...not that fond of cooking/baking. Thanks for the recipe it is great!

      • KP

        September 30, 2017 at 7:43 am

        Hi Laura-

        Do you prepare completely and then freeze or do you leave the toppings off? Also, do you put it in the oven frozen and just cook longer or do you defrost overnight in the refrigerator? I am a huge fan of make ahead sides, especially when they involve the food processor. Thank you for sharing your experience! So excited to try this recipe!

    25. Vickie

      August 05, 2017 at 2:24 pm

      Delicious! Had company for dinner last night and the Loaded Cauliflower Mash was a hit! This recipe is a keeper.

    26. Theresa

      July 26, 2017 at 11:31 am

      I wanted so much to love this recipe. The cauliflower had a texture that was nothing like potatoes and it didn't have much flavor. I tried adding more of the toppings but it didn't help.

      • Kim

        July 26, 2017 at 11:43 am

        Not everyone is into mashed cauliflower, Theresa. It's a bit of an acquired taste. Thanks for sharing your experience. -Kim

    27. Kim

      July 16, 2017 at 8:23 pm

      Kimberly, it says in the recipe: 1/3-1/2 cup. I divide it visually. -Kim

    28. Patty

      July 10, 2017 at 12:56 pm

      You can use Press and Seal or steam it in a pot the conventional way. The Keto diet promotes using healthy fats and no to low carbs,that is why this recipe works!

    29. Nell

      June 24, 2017 at 8:50 pm

      This was absolutely delicious. I steamed the cauliflower in my rice cooker's steamer. I drained the cauliflower then used paper towels to squeeze out as much water as possible. I then finished the steps beginning with the food processor. I also added some bacon to the hash as well as sprinkled some on top. It came out awesome... ☺

    30. Susan hagan

      May 28, 2017 at 11:52 am

      I love the recipes thank you for the website please send more

    31. Jogce

      April 29, 2017 at 1:34 pm

      This recipe sounds delicious. I am planning to make it soon. But one quick question; do yuh think you can use frozen and riced cauliflower? Just wondering. Thanks.

      • Kim

        April 29, 2017 at 6:25 pm

        That's a great question, Joyce. It's my experience that this recipe is not as good with frozen cauliflower. I think it is soggy and the yield is smaller. -Kim

    32. Anthony

      April 11, 2017 at 6:22 am

      How much is a serving? 1/2 cup? 1 cup?

      • Kim

        April 11, 2017 at 8:34 am

        Hi Anthony. Serving size is approximately 1/3-1/2 cup, which doesn't sound like much, but it is pureed. -Kim

    33. Daniel

      April 07, 2017 at 4:40 pm

      Made this with oven-baked pork steaks. It was soooo delicious! Thank you for the recipe.

    34. Susan Golden

      March 27, 2017 at 1:33 pm

      I made this,its to die for! everyone loved it! I have made 3 times already!

    35. Phillyn

      March 26, 2017 at 6:22 pm

      Easy to make and yesssssss so delicious! I do have a question though? Are those the nutrition facts for the whole recipe or for each of the 6 serving sizes? Thanks!!

    36. Sue clarke

      March 15, 2017 at 1:06 pm

      Absolutely gorgeous. Started low carb diet or should i say way of life now 6 weeks ago. Love it. Finding all these amazing recipes and this one is top notch. This truly is full of flavour and can accompany just plain roasted lamb chops as we had. My husband loved it and i will be sharing it with my friends. Thank you for making what could be a boring old diet into such a tasty delight :-)

    37. Sarah

      March 06, 2017 at 9:41 pm

      Made this tonight! It was my first time attempting anything cauliflower. It was super tasty and I had leftovers for two more portions! A great start to my keto return after a "company is in town" break. :) Thank you!

    38. Carmen

      March 02, 2017 at 10:29 am

      Mine still ended up being a bit runny but I am not great at this whole cooking thing so I will do better next time. I still ate it and it tasted great! Thanks for sharing!

      • Kim

        March 02, 2017 at 11:15 am

        Hi Carmen. I'm sorry your cauliflower was runny. Did you steam in the microwave, in a steamer or cook it on the stove. It's my opinion that boiling the cauliflower on the stove water-logs it. I think that steaming it in a steamer, may, too. I really prefer using the microwave to steam my vegetables, but not everyone has one or believes in one. Make sure that it is drained well and that some of the steam escapes before putting it into the food processor. The cauliflower isn't going to be fluffy like a potato because it doesn't have any starch, but it shouldn't be runny. I'm glad it tasted great. Thanks for taking the time to comment. -Kim

    39. Cindy

      February 22, 2017 at 2:07 pm

      These whipped mashed potatoes.... Oops cauliflower are Amazing!! My husband hates cauliflower, I gave him a taste and said "what do you think?" He liked them...... Not love but could eat them with the bacon and cheese. I've started a low carb diet 3 days ago, so looking forward to searching out new meals and snacks. Thank you so much for this wonderful recipe!!

    40. Raymond

      February 14, 2017 at 8:15 pm

      Would adding chicken or shrimp kill this recipe, looks super delicious!

    41. H May

      February 13, 2017 at 7:02 am

      how much is a serving size so I can determine Weight Watchers points?

      • Kim

        February 13, 2017 at 9:39 am

        Hi. A serving is 1/6th of the recipe. I visually divide it after preparing. It's about 1/3 - 1/2 of a cup. -Kim

    42. Marion

      February 08, 2017 at 4:04 pm

      THANK YOU for making it microwave friendly! I'm desperate tonight. ❤❤

    43. Maddi

      February 08, 2017 at 11:41 am

      What is the serving size?

      • Kim

        February 08, 2017 at 11:59 am

        Hi Maddi. The recipe serves 6. I visually divide the recipe as I serve. It's roughly 1/3 cup per person - which sounds like a small serving, but the cauliflower was pureed which makes it look like a smaller amount. -Kim

    44. Lisa

      February 08, 2017 at 4:59 am

      I tried this last night. My husband and I loved it so I will definitely be making it again soon! Thanks for sharing the recipe.

    45. Billie Arbogast

      February 03, 2017 at 10:09 pm

      Was yummy

    46. Brandi

      January 31, 2017 at 4:35 pm

      Hi Kim. I was wondering if I could still make it with a frozen bag of cauliflower, if so would-be still be the same ingredients ?

      • Kim

        January 31, 2017 at 6:36 pm

        You could Brandi, but it would be a little more wet and yield a smaller amount. I don't know why, but frozen vegetables just don't have the same texture and frozen cauliflower seems to be a little soggy. You would need to squeeze out a little water after it thaws. If you try with frozen cauliflower, I would love to hear how it turns out. Have a wonderful week. -Kim

    47. JoAnn

      January 30, 2017 at 3:04 pm

      This may actually be the most delicious thing I've ever eaten!!!!!!

      • Kim

        January 30, 2017 at 3:11 pm

        Thanks, JoAnn! -Kim

    48. Pam

      January 30, 2017 at 10:34 am

      Is 1lb cauliflower equal to a head of cauliflower?

      • Kim

        January 30, 2017 at 12:34 pm

        Great question. It depends on how big the head is, Pam. Weigh it in the store. I typically buy a head around 1 1/4 pound because I know I am going to be removing the outer leaves and core. If I buy a huge head, I cut it in half, remove the leaves and core from the half and then weight it at home. A kitchen scale is invaluable when you are trying to count carbs. I hope this helps. -Kim

    49. Liz D

      January 29, 2017 at 3:47 pm

      What is the serving size?

      • Kim

        January 29, 2017 at 8:11 pm

        Hi Liz, I visually divide into 6 portions. It's about 1/3 - 1/2 cup per serving. -Kim

    50. Becky

      January 24, 2017 at 10:41 am

      What is considered a serving?

      • Kim

        January 24, 2017 at 5:23 pm

        Hi Becky, it serves 6. I always eyeball it. Since the cauliflower is pureed, the serving is pretty small. I would estimate about 1/3 - 1/2 cup. If you can have more carbs, then enjoy a larger serving. I try to keep servings small enough to fit into a ketogenic lifestyle. -Kim

    51. Deanna

      January 19, 2017 at 6:52 pm

      What could you use instead of sour cream? Not a fan of it. Thanks :)

      • Kim

        January 19, 2017 at 7:13 pm

        Hi Deanna. What about using plain yogurt? I have used both in this recipe. -Kim

    52. Melissa

      January 18, 2017 at 8:56 pm

      I'm so happy to find a recipe that the nutritional values come close to what I calculate with my ingredients! I only watch carbs and this one is spot on. So many times I try recipes that are "keto" only to find that my calculation came up 18g grams higher. I'm super excited to try this recipe!

      • Melissa

        January 18, 2017 at 9:00 pm

        *My brand of ingredients, I should say. ?

      • Kim

        January 18, 2017 at 9:13 pm

        Great, Melissa. I hope you like it. I try really hard to be as accurate as possible with nutritional counts. I know that each nutritional calculator uses its own algorithm and that there is variation between them, but I do try really hard. Thanks for the nice comment. Have a great week. -Kim

    53. Audrey

      January 17, 2017 at 7:01 am

      Wow, wonderful recipe! I made some littles changes coz I did not have sour cream, I used greek yogurt. Also, I used green oignon in remplacement of chives ! I added 2 old potatoes that I had to cook.

      Thank you very much!

    54. Leslie Brooks

      January 16, 2017 at 1:54 pm

      This recipe is amazing! I do not eat bacon, so I left out that ingredient. Still looks delicious. I will be melting the cheese on top in preparation for dinner tonight, but so far, this is a winner. I love the fact that you include nutrition information, including carbs, as well. Thank you!

    55. Patty

      January 15, 2017 at 6:02 pm

      This is the yummiest!! So excited when I found this recipe

    56. Jennifer

      January 10, 2017 at 12:59 pm

      This looks amazing. I'll be the only one eating it, can I freeze it for later?

      • Kim

        January 10, 2017 at 1:59 pm

        I haven't frozen it yet, but my gut says yes. You could also make a half batch. -Kim

    57. jamylle

      January 10, 2017 at 7:42 am

      I just made it and it amazing and soooo delicious ???? thanks for sharing this recipe with all of us

    58. Cheryl

      January 08, 2017 at 11:56 am

      Made this for lunch today. They taste as good as they look. A definite must try.

    59. Sandra

      January 07, 2017 at 2:13 am

      I didn't have fresh cauliflower on hand so I used Publix brand steam in bag from the frozen section. I followed the recipe as written.

      Yummy!!!

    60. glo

      January 05, 2017 at 12:22 pm

      Wow, this was amazingly delicious! Better than mashed potatoes. Since I'm following a keton plan this was the perfect substitute. I was hesitant but once I tasted it I was pleasantly surprised. I added Munster cheese n cheddar and extra bacon! It was so good I feel like I cheated on the food plan. Lol. I Highly recommend this Recipie.

    61. Janet

      January 04, 2017 at 6:58 pm

      Kim, this is a very delicious version of cauliflower. We devoured every bite. Thanks so much for the recipe.

    62. Renee

      January 03, 2017 at 10:32 am

      I will be making this for my family. It looks delicious!

    63. Victoria

      December 28, 2016 at 8:36 pm

      Awesome alternative. Cooked it while camping. Not as exact but will be making it at home.

    64. Sharon

      November 28, 2016 at 2:19 pm

      Delicious! It exceeded my expectations!

    65. Sandy

      November 23, 2016 at 11:59 am

      I plan to make this for Thanksgiving dinner for the family. I read one of the comments that this could be made in advance. I will make one day before we plan to eat. How do you suggest that I reheat this?

      • Kim

        November 23, 2016 at 12:13 pm

        Hi Sandy, I would start it off in the microwave for about 10 minutes at 50 percent power. If it's still super cold, then about 4-5 more in the microwave at full power to make sure that the center is warm before putting it in the oven. Cook in the oven until bubbly for about 30 minutes? You could also remove it from the refrigerator a few hours before reheating to help it come to room temperature a little before putting it in the microwave. That's what I would do. I hope this helps. Let me know if you need more info. Have a wonderful day and Thanksgiving. - Kim

        • Sandy

          November 23, 2016 at 1:27 pm

          Just to be clear, after heating the casserole in to microwave I put it into the oven for 30 minutes or until bubbly, at what temperature? Thanks Kim!

          • Kim

            November 23, 2016 at 1:36 pm

            Oops! Sorry Sandy. Preheat and cook at 350 degrees. Enjoy! -Kim

    66. Karly

      November 22, 2016 at 5:31 pm

      Yaaas! This is low carb perfection. TOTALLY going to need this health-hack after all the Thanksgiving festivities!

    67. Yomaira

      November 16, 2016 at 8:14 pm

      Thank you , for your delicious loaded cauliflower recipe, my mother loves it .its very nice to see healthy recipes .

    68. Marion

      November 13, 2016 at 1:54 pm

      Hi Kim,
      Made this last night. First of all I had already tried two other mashed cauliflower recipes and was going to give up. So glad I didn't give up. This is superb! My husband and I both enjoyed it! Secondly, It is making me wonder if I do just butter and sour cream and omit the cheese and bacon, if it will hold up to gravy? And, finally, I used the leftovers for breakfast. I formed the mashed cauliflower into a ring in a small pan and turned on the heat. As it was warming up I dropped a pad of butter into the hollow spot and then added an egg to the hollow. I covered the pan and cooked until the egg was the way I like it, cooked, but still runny. WOW WOW WOW! Only my favorite breakfast ever!!! (and that includes before I went low carb)
      Thank you, Marion

      • Kim

        November 13, 2016 at 4:43 pm

        Super, Marion. So glad you tried and liked it. I understand that every recipe doesn't appeal to every person, so I'm glad this one worked for you. I would actually try the mashed cauliflower with celery root recipe for gravy. It's texture is the most like potatoes of any of the mashed cauliflower recipes. Moreover, the celery root gives a nice flavor to the mash. It is a little higher in carbs, but so worth it. I'm drooling over your breakfast. It sounds absolutely outstanding. I'll have to try it next time I have leftover cauliflower mash. Thank you for your wonderful comment and the breakfast recipe. Have a great week. -Kim

    69. Kristine Hawk

      November 11, 2016 at 11:29 am

      I don't think I'd ever be able to make enough of this. It looks fantastic!! I'm super excited to try this. Thanks!!

    70. Liv Hopson

      November 09, 2016 at 9:18 am

      Hello! Excited to try this for Thanksgiving!
      Have you made this a couple days ahead of time? Did it hold up?

      Thanks!

      • Kim

        November 09, 2016 at 3:59 pm

        Yes, Liv. It holds up well. I wouldn't make it much more than two days ahead, but I've had mine in the fridge for a week and it still tastes good. You can always make a half batch and see what you think. Hope you like it. -Kim

    71. Connie

      November 01, 2016 at 7:12 pm

      I can't wait to try this! I'm thinking it would be a wonderful addition to the Thanksgiving table!

    72. Laura

      November 01, 2016 at 10:21 am

      this recipe helped me get over missing mashed potatoes! loaded cauliflower is my new "go to" side item since I switched to a KETO way of life! :)

    73. Emily

      November 01, 2016 at 6:18 am

      This may be a stupid question - but how much does 1 pound of cauliflower florettes equate to? Is it one head of cauliflower, cut into florettes and then weigh to get 1 pound's worth?

      Thanks!

      • Kim

        November 01, 2016 at 7:21 am

        Hi, Emily, great question. The weight of a head of cauliflower is variable and dependent on how big it is. I usually go for around a 1 1/4 pound cauliflower in the store knowing that it will be somewhere around a pound after trimming. But, I often buy a big head of cauliflower and cut it into florets, keeping them in the fridge, and then weight out what I need (as you suggested) as I need it. Have a great week. -Kim

    74. Tracey

      October 30, 2016 at 4:41 am

      Hi Kim,
      Definitely making this! Thinking of substituting the sour cream with plain yogurt. Have you ever tried this? Will let you know. Thanks for sharing and look forward to seeing what other creations you come up with!
      Tracey

      • Kim

        October 30, 2016 at 7:40 am

        Hi Tracy. Great question. Yes, you can substitute a nice thick yogurt for the sour cream. In fact, I had subbed Greek yogurt for sour cream in the photos. We liked it just the same. Have a nice upcoming week. -Kim

    75. Betty

      October 22, 2016 at 6:45 pm

      If I don't own a food processor, will mashing cauliflower with potato masher work?

      • Kim

        October 22, 2016 at 7:27 pm

        Hi Betty. It won't have the same creamy texture, but should still taste good. You many need to adjust the amount of sour cream, so try half the amount first. If you think it won't take the rest of the sour cream, then add a little lemon zest to bump up the flavor and you won't miss the rest of the sour cream. Have a nice weekend. -Kim

        • Michele

          March 09, 2017 at 6:19 pm

          Hi, can I use an emersion blender instead?

          Thanks

          • Kim

            March 09, 2017 at 7:03 pm

            Michele, some people do, but I use my food processor. You can see how it goes. -Kim

    76. Ian

      October 20, 2016 at 9:27 am

      Just found this site, excited to try out some of the recipes. Quick question though, does the nutritional information relate to a single serving or the entire dish? Thanks

      • Kim

        October 20, 2016 at 10:44 am

        Hi Ian. Yes, the nutritional information is per serving. I tried giving the nutritional information per recipe, but people here in the U.S. got really confused. I hope you enjoy it. (ps. I wish it were for the entire dish, because I could have eating the whole thing!). Have a great day. -Kim

    77. Joanne

      October 19, 2016 at 10:32 pm

      This looks delicious! What's the serving size in grams or ounces?

      • Kim

        October 20, 2016 at 10:50 am

        Hi Joanne, great question. Although I weigh the ingredients for my recipes before cooking to get the most accurate nutritional information I can, I do not weigh the cooked portions. I visually divide with my eyes. I'm going to guess that it's about 4 ounces or 1/4 pound per serving. Remember that when pureed, the volume reduces considerably while the weight stays the same. It may visually look like a small portion, but the fat and flavor will make up for it and will be satisfying. Enjoy the rest of your week. -Kim

    78. N Fehr

      October 15, 2016 at 7:11 am

      Looks GREAT! I wonder how greek yogurt would work in place of sour cream. Have you tried it?

      • Kim

        October 15, 2016 at 9:22 am

        Thank you. Yes, I often interchange the two depending on what I have on hand. Actually, did use yogurt in the photo because I had used up all of the sour cream testing the recipe! We liked it just the same. Enjoy. -Kim

    79. Carole Tallant

      October 01, 2016 at 4:59 pm

      We had your fantastic Loaded Cauliflower recipe tonight with Wholesome Yum's 4-ingredient Salmon Milano with Pesto Butter. What a divine meal! My husband and I agreed that your Loaded Cauliflower duplicated the taste of loaded potatoes (at least what we remember them tasting like from 6 years ago before we switched to a low carb diet). The only change I made was to add more bacon (1 slice per serving) since we are baconoholics.

      • Kim

        October 01, 2016 at 5:31 pm

        Carole, what a great sounding dinner. Mmmm. I love bacon, too. My family is of the mind that you can never have enough bacon! Thanks for commenting and letting me know about your killer meal. Have a great weekend. -Kim

    80. Shannon

      October 01, 2016 at 4:41 pm

      This is SO, SO good! The high carb kid and husband loved it too. I steamed the cauliflower in the microwave like you suggested, then mashed it with a potato masher, as I like it a little more chunky. Also, I doubled it and made a good size casserole. Thank you! Will be a regular.

      • Kim

        October 01, 2016 at 5:27 pm

        Shannon, I'm so glad to hear that your family enjoyed the dish. I like that you were able to mash it with a potato masher for a little added texture. Thanks for taking the time to leave a comment. Have a great week. -Kim

    81. Tasha | Ketogasm.com

      September 30, 2016 at 7:58 pm

      This is happening in my house ASAP! My mouth is watering looking at this picture, I could lick the screen!

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