Loaded Mashed ‘Potato’ Bake

Here's the Dish

When I saw a picture for a loaded baked potato soup on Pinterest, I knew that I wanted to get to work on a healthy version of something similar. Instead of a soup, I decided to do something with more of a mashed potato ‘creamy’ texture, which just screams comfort food to me! I love using cauliflower anywhere that you use would use white potatoes in a recipe for a few reasons. First of all, they have very similar textures and taste once mashed and pureed. Second, cauliflower is low in simple carbohydrates and high in fiber, which will keep you feeling full and satisfied for much longer than the simple carbohydrates  that are found in a white potato. I hope you enjoy this purely ‘comforting’ dish as much as my family and I do and that you find it an awesome way to get your veggies!

Method

The estimated total time to make this recipe is 40-45 minutes.

1

Preheat oven to 375. Spray a small casserole dish with non-stick spray. Wash cauliflower, and cut into segments small enough to place in food processor. Pulse until cauliflower reaches a rice-like texture.

2

Place cauliflower in microwave safe bowl and microwave for 8 minutes. (Do NOT cover or add water).

3

Remove cauliflower from microwave and add the cauliflower back to the food processor, adding the rest of the ingredients, (except for the toppings). Pulse until mixture reaches the consistency of mashed potatoes.

4

Add  half of the chives (or green onions), 1/4 cup cheddar cheese, half the bacon, and stir until well combined. Scoop cauliflower mixture into casserole dish. Sprinkle remaining cheese over top.

5

Cover with foil and bake for 25 minutes. Remove foil, and bake for an additional 5-10 minutes or until cheese is melted, and cauliflower is heated through. Remove from the oven, and add additional chives (or green onions) and bacon on top. Serve warm!

Ingredients

4 cupsCauliflower (about 1medium-large head of cauliflower)
1/4 cupEgg whites
1/2 cupLow fat cottage cheese
1/4 cupGrated parmesan cheese
1/4 tsp Garlic powder
1/2 tspSalt (or to taste)
Pinch Pepper (or to taste)
OptionalAny other seasoning you desire, or 1 packet sweetener for slightly sweet/salty taste!
Toppings:
1/2 cupGrated cheddar cheese (I used regular, not low fat, it doesn’t melt very good!)
1/4 cupChives, or green onions, finely chopped + additional for topping if desired
4Pieces center cut bacon, cooked and crumbled

Katie's Tip!

This recipe is a great way to get your kids to eat their veggies! Often times I don't tell my husband (who eats like a 2 year old) that I'm feeding him something healthy, which is half the battle. After he raves about how good the 'mashed potato bake' was, I just smile to myself, and respond, "I'm so glad you did!"

Nutrition Breakdown

6 Servings (Each Serving is 1/2 Cup)
113 Calories per 1/2 Cup
5 g Carbohydrate per Serving
7 g Fat
11 g Protein
2 g Fiber
3 WWP+*

*Weight Watchers Points per serving

21 Comments

Elise said:

This looks AMAZING! I love how ‘clean’ it is! Thank you for all of the effort you put into making wonderful recipes :D

April 24th, 2012 — 1:31am  |  Reply

Amber said:

I just love you and your inventions. Thank you for sharing yourself with us. :)

April 26th, 2012 — 5:41pm  |  Reply

Antje said:

I made this recipe last night, right after I saw it. I love cauliflower, and added some parsnip to it and one potato, for consistency. I left the cheese out, and it was still delicious! Thanks for sharing.

April 27th, 2012 — 11:01am  |  Reply

Dashing Dish said:

Yum! Thanks for sharing Antje! :)

April 27th, 2012 — 11:19am  | 

Vashon Rannow said:

Hey I don’t use microwaves. What do you suggest for boiling the cauliflower?

April 27th, 2012 — 8:57pm  |  Reply

Dashing Dish said:

You could just steam it on the stove

April 28th, 2012 — 12:03pm  | 

Crystal said:

This is one of my favorites to bake for lunch. I sometimes make a bunch up to the bake stage, and then freeze them so I can just toss it in the oven for lunch,.

May 11th, 2012 — 1:18pm  |  Reply

Bryahn said:

This was so good! I used fat free cheddar and turkey bacon :D YUMMO!

June 7th, 2012 — 11:12pm  |  Reply

Laura said:

Made these last night and they were so good. My husband didn’t believe me that it was cauliflower and not potatoes.

July 20th, 2012 — 2:33pm  |  Reply

Josianne said:

I made this last night and it was an absolute hit. I made it with fat free cheddar cheese and turkey bacon, it was just as good. Yum!

July 25th, 2012 — 7:41am  |  Reply

Gloria Marson said:

This might be a silly question, but would a blender suffice in place of a food processor?

August 1st, 2012 — 1:41pm  |  Reply

Dashing Dish said:

sure would!

August 1st, 2012 — 3:07pm  | 

Kate said:

This looks amazing and I can’t wait to try. One question, have you ever used frozen cauliflower?

August 11th, 2012 — 4:47pm  |  Reply

Dashing Dish said:

yes! it may be a bit too watery, but if you cook the water out it would work out!

August 11th, 2012 — 6:15pm  | 

Connie said:

About how many would this serve?

August 12th, 2012 — 2:38pm  |  Reply

Dashing Dish said:

this makes 6 1/2 cup servings

August 13th, 2012 — 8:42am  | 

Dana Jenkins said:

Katie would this dish be a good transport dish. We are having a reunion and I wanted to take something different and healthy but we will have no way to reheat. Have about an hour drive. What do you think? I am also taking your pumpkin trifle. Still thanking God for you and your recipes.

September 20th, 2012 — 11:40am  |  Reply

Dashing Dish said:

should be good over an hour drive! :) just may need to reheat if anything :)

September 20th, 2012 — 6:11pm  | 

Jodi Graham said:

We are “low-carb” at my house and frequently make mashed cauliflower. Looking forward to trying out some of your recipes.

September 26th, 2012 — 3:26pm  |  Reply

Megan said:

This is the first of your recipes I have made, and it was GREAT! I am a vegetarian so I used Morningstar veggie bacon as a substitute and it was a perfect side dish.

March 3rd, 2013 — 8:58pm  |  Reply

Dashing Dish said:

Sounds like a great substitution! So glad you liked it :)

March 4th, 2013 — 9:26am  | 

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