This is the best mashed "potato" recipe I have yet made.  If you are not happy with the cauli mash recipes you have tried, this one is most likely to change your mind.  This is every bit as nice as loaded mashed potatoes!  You have to try it to believe me.  I even like eating it cold out of the refrigerator.  Now that tells you a lot doesn't it? ;)

8 cups cauliflower florets (2 L)
3 strips bacon, cooked and chopped
4 oz cream cheese, (125 mL)
1/3  cup sour cream (75 mL)
2 tbsp mayonnaise (30 mL)
1/2  tsp dried parsley (2 mL0
1 tsp salt, OR to taste (5 mL)
1/4  tsp white pepper (1 mL)
1 cup grated Cheddar cheese, OR more to taste (250 mL)

Preheat oven to 350°F (180°C). 

In large pot in boiling water, cook cauliflower florets, about 10 minutes, or until soft.

In nonstick frying pan, over medium heat with lid on pan, cook bacon.  Turn off heat and flip bacon.  Place lid on pan and cook until well done, but not very crisp (the contrast would be too much otherwise with the soft mashed cauliflower).  Cut bacon into small pieces when cool.

In food processor, combine cream cheese, sour cream, mayonnaise and parsley; process.  Add cooked cauliflower, 1 tbsp (15 mL) parsley, salt and white pepper.  Process until smooth.  Add 1/cup (125 mL) grated Cheddar cheese; process.  Place mixture in 1 qt (1 L) baking dish.  Sprinkle with remaining grated Cheddar cheese and bacon bits. Bake 25 minutes, or until hot and the Cheddar cheese has melted.

Helpful Hint:  During maintenance, you can add one small cooked potato or a small sweet potato and mash it in with the cauliflower.

Yield:  6 to 8 servings
1 serving
247.6/185.7 calories
13.1/9.8 g protein
19.1/14.3 g fat
1.8/1.4 g fiber
5.5/4.0 g net carbs

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