Loaded Mashed Cauliflower
Updated Aug 20, 2026
This post may contain affiliate links. Please read our disclosure policy.
Cheesy, garlicky, loaded cauliflower prepared in the Instant Pot! This is the perfect, most delicious low-carb swap for loaded mashed potatoes. It’s an easy side dish I have on repeat for holidays and everyday dinners.
For more tasty yet light vegetable dishes, try my cheesy cauliflower broccoli bake and this delicious air fryer buffalo cauliflower.
Loaded Cauliflower With Sour Cream, Cheddar, and Bacon
Low-carb and keto-friendly, this isn’t just another mashed potato swap, but it’s a side dish you’ll return to repeatedly. Seriously, it’s that tasty! Loaded mashed cauliflower is super quick to make using my Instant Pot mashed cauliflower recipe. It’s extra flavorful, and a much lighter alternative to loaded potatoes.
Whipped, creamy, and full of flavor, I make this loaded cauliflower with butter, sour cream, garlic, and Parmesan, and the pressure cooker cooks the cauliflower in about 3 minutes. Anyone who tells you they don’t like mashed cauliflower hasn’t had THIS loaded mashed cauliflower!
What Does Mashed Cauliflower Taste Like?
I won’t say that mashed cauliflower tastes just like my creamy mashed potatoes, but the flavors are super similar to a loaded potato casserole, and it is delicious. When you add all the wonderful toppings (like bacon), you will forget you’re eating veggies, not taters.
Cauliflower is also really versatile, which is why I use it in everything from this creamy mash to my cauliflower steaks, loaded cauliflower salad, and cauliflower casserole. It makes an easy side dish for weeknight dinners, holidays, or anytime you want to switch things up from the usual potatoes or rice.
Ingredients You’ll Need
Cauliflower recipes are all about the seasonings; here’s what you’ll need to make this easy loaded mashed cauliflower. Scroll to the recipe card for the exact measurements.
- Cauliflower – I used a large head and cut it up into smaller florets.
- Chicken Broth – Used to steam the cauliflower. Vegetable broth is also fine, or water, but I like broth as it adds more flavor.
- Garlic – I use fresh garlic, but garlic powder can be used. Substitute ¼-½ teaspoon of garlic powder per fresh clove.
- Butter – Provides richness and helps to create a creamy texture.
- Sour Cream – Adds tanginess and creaminess. Greek yogurt is a good replacement.
- Seasonings – Dry mustard (or a dash of prepared mustard) and chili powder give the mash a mild heat and depth of flavor. Use paprika for less heat or cayenne pepper for more.
- Shredded Cheddar Cheese – Melts into the cauliflower, adding a gooey texture. Feel free to use any melty cheese you prefer, like mozzarella or Gouda.
- Freshly Grated Parmesan Cheese – Adds a nutty, salty flavor that complements the creamy base. Pecorino works, too.
- Thick-Cut Bacon – You can also use pancetta or turkey bacon for a lighter option.
- Green Onions – Used as a garnish, adding a fresh, sharp bite. Use chives or diced red onion for a similar crunch and color.
Tips for the Best Mashed Cauliflower
- Drain well. After cooking, drain the cauliflower well to remove excess moisture. This ensures a thicker, creamier mash.
- Use a food processor or immersion blender. For a smooth consistency, blend the cauliflower in a food processor or with an immersion blender. A traditional masher can leave the mash a bit chunky, which is great if that is the texture that you want.
- Season generously. Cauliflower can be somewhat bland on its own, so don’t be shy with seasonings. Salt, pepper, garlic, and even a touch of nutmeg can elevate the flavor.
What to Serve With Loaded Cauliflower
This loaded mashed cauliflower with cheese, bacon, and sour cream has a little bit of everything, and it pairs well with just about any dinner. These are some of my favorite serving ideas for this cheesy mashed cauliflower:
- Chicken: Serve it with baked chicken breasts or juicy chicken thighs.
- Steak: Mashed cauliflower is great alongside a juicy tomahawk steak, especially with a pan sauce or garlic butter spooned over everything.
- Pork chops: Pair it with smothered pork chops and let that gravy run right into the cauliflower mash.
- Roasts: Serve it in place of mashed potatoes with pot roast, roast beef, or a pork roast. It’s also a great low-carb side for a roast turkey at Thanksgiving.
Pin this now to find it later
Pin It
Loaded Cauliflower
Ingredients
- 1 large head cauliflower, core removed and roughly cut into florets
- 1½ cups water, you can also use chicken broth
- 1 to 2 cloves garlic
- ½ tablespoon butter
- 1 tablespoon sour cream
- ¼ teaspoon dry mustard powder, or to taste, optional to use
- ¼ teaspoon chili powder, or to taste, optional to use
- salt and freshly ground black pepper, to taste
- ¾ cup shredded cheddar cheese
- ¼ cup freshly grated Parmesan cheese
- 4 slices thick cut bacon, cooked to a crisp and diced
- 2 green onions, sliced, for garnish
Instructions
- Prep the oven. Preheat oven to 375˚F.
- Prep the Instant Pot. Pour water or broth into the Instant Pot insert. Place the steamer basket inside the Instant Pot and transfer the cauliflower florets to the basket.
- Cook. Close the lid and set the valve to sealing. Set it to manual and cook on high pressure for 3 minutes. Use the quick release function to release the pressure.
- Blend. Drain out all of the liquid and transfer the cauliflower to a food processor or blender (you can also use an immersion blender). Add the garlic, butter, sour cream, dry mustard, chili powder, salt, and pepper to the blender; process until blended and creamy. I recommend using the pulse function because it gives you more control over how creamy or chunky you want your cauliflower mash.
- Bake. Transfer the cauliflower mixture to a baking dish. Top with the cheeses and bacon, and bake for 5 minutes or until the cheese is melted.
- Serve. Sprinkle green onions over the top and serve.
Notes
- Choose Fresh Cauliflower: Look for cauliflower heads that are firm with tight florets and free of brown spots.
- Drain Well: After cooking, make sure to drain the cauliflower well to remove any excess moisture.
- Use a Food Processor or Blender: For a smooth consistency, blend the cauliflower in a food processor or with an immersion blender. For a chunkier mash, use a traditional potato masher.
- Season Generously: Cauliflower can be bland, so don’t be shy with salt, pepper, chili powder, and dry mustard.
- Store Properly: If you have leftovers, store them in an airtight container and keep them in the refrigerator. Reheat gently on the stove or in the microwave, adding a touch of milk or butter if needed to refresh the consistency.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How to Make Loaded Cauliflower
Follow these simple steps to whip up loaded cauli mash in the Instant Pot, transforming a few basic ingredients into a creamy, flavorful side dish that’s so delicious and impressive.
- Prep the IP. Set the steamer basket inside the Instant Pot. I don’t always use the steamer basket, so I can definitely tell you that it works even without it.
- Prep the cauliflower. Break up the cauliflower into florets and transfer them to the basket inside the Instant Pot.
- Cook. Cook the cauliflower for 3 minutes with water or chicken stock. When the cauliflower is done cooking, drain out all of the liquid.
- Blend. Transfer the cauliflower to a food processor or blender; add a bit of butter, some sour cream, and your choice of seasonings. Process until it starts to resemble mashed potatoes – this will take just seconds. You can also use a potato masher, though the mixture won’t be as creamy.
- Finish. Put the mashed cauliflower in a baking dish; top with shredded cheese and crumbled bacon. Bake for 5 minutes, or until the cheese is melted.
Alternative Cooking Methods
No Instant Pot? You can make this recipe with roasted or steamed cauliflower instead. See my original mashed cauliflower recipe for directions.
Storage and Reheating
- Refrigerate. If you have leftovers, store them in an airtight container in the refrigerator.
- Reheat gently on the stove or in the microwave, adding a touch of milk or butter if needed to refresh the consistency.
Made this last night. Sooo delicious! And so easy for busy days!! Thank you for sharing!! I am new to this whole low carb thing. The nutrition facts say it is 4 servings with 1 carb per serving. I used a medium head of cauliflower, which has 17 net carbs. Would the carbs be 4ish per serving, or is it less because of cutting out the core and using florets?
Hi! 😊
Yes, it would be less because the core is cut out and the stems – it weighs less without all that. If you’re counting down to the 0.1 gram of carbs, get a kitchen scale, asap, if you don’t already have one. 😀 That’s the only way to keep track, accurately.
This looks amazing, and it’s making me super hungry. Yum!
Thank YOU, Suzanne!! 🙂
I’m assuming the 1 1/2 cups water or chicken broth are supposed to be added to the instant pot along with the cauliflower? You never state that in the instructions.
So sorry – will fix that right away. Thank you for pointing it out to me. 🤗
Your first instruction say to add milk? But the recipe card doesn’t have milk in the ingredients… Would you please clarify for me? Thank you! I can’t wait to make this for Thanksgiving 🙂
Hi!! You don’t need the milk… and I have no idea why I wrote milk up there. :-/ Very sorry! Will fix it right away.
Is there an alternative to sour cream? I dont eat that or cream cheese 😞
Just as I was about to say, use cream cheese!😁Since it’s only a tablespoon, you can do without it, or you can just use a bit more butter and, if you want, a splash of heavy cream.
Looks delicious…but how much is the serving size? (i.e. 1/2 cup…1cup?)