Mashed Cauliflower with Bacon Jam and Dijon Gravy

You could so call these mashed potatoes.
Cauliflower MashPair this with a good steak and you’ll never know the difference.

If you’re watching your carbs this is a big fat win for you. All the food comfortness without all the carbs and starch. I like this, too, because you don’t get that heavy feeling from eating potatoes.

You can always go back to eating mashed potatoes, but give this a try.

Just once.
CauliflowerMashI made this fantastic gravy with dijon mustard and topped it all off with a bacon jam. Yes, bacon jam. It’s something you’ll want to keep around. I’ve already thought of 10 things I want to do with it…chicken wings, burgers and a baste for salmon all are on the list.

I used turkey bacon, but feel free to sub the regular stuff. I have this obsession with bacon egg and cheese sandwiches for breakfast, and at the rate I eat them I felt the need to switch over to the lean stuff so I don’t die. I don’t have time for that.

Everything needs to be in moderation.

It’s insane to me how close the texture is to mashed potatoes.
Mashed Cauliflower with Dijon Gravy | Dixie Chik CooksHere’s your printable-

Mashed Cauliflower with Dijon Gravy and Bacon Jam

Mashed Cauliflower with Dijon Gravy and Bacon Jam


  • 1 head Cauliflower
  • 1/4 block reduced fat cream cheese
  • 2 tbsp unsalted butter
  • 1/4 cup fat free milk
  • Salt
  • Pepper
  • Gravy
  • 2 heaping tbsp Grey Poupon coarse mustard
  • 1/2 cup Italian dressing
  • 2 tbsp balsamic vinegar
  • 1/2 cup chicken stock
  • 1 tbsp unsalted butter
  • 1 tbsp Worchesteshire sauce
  • 1 tsp garlic powder
  • 1 heaping tbsp all-purpose flour
  • Bacon Jam
  • 3 tbsp no calorie butter spray
  • 1 large Vidalia onion, sliced
  • 1/2 lb bacon, cooked (I used turkey bacon which is very low in calories)
  • 1 tbsp balsamic vinegar
  • 1 tbsp pepper


  • Wash the cauliflower and pat dry. Cut up into pieces. Bring a large stock pan with water to a boil. Add the cauliflower and boil for 15 minutes, or until fork-tender.
  • In a food processor, mix the cauliflower, cream cheese, butter, and milk until smooth. Add in salt and pepper to taste.
  • In a sauce pan, melt 1 tbsp butter on medium heat, add the rest of the gravy ingredients and whisk until combined. Bring to a slow boil, and stir until slightly thickened. Remove from heat and set aside, covered.
  • To make jam, add butter spray to a pan over medium heat and add onions, sprinkle with salt and stir every couple of minutes to caramelize. Add a tbsp of water at a time if it gets too dry.
  • Add bacon, vinegar and pepper to onions, stirring to combine for about 3-5 minutes. Remove from heat.
  • Serve cauliflower with gravy and bacon jam.


  • Shea

    Shea Goldstein is a writer and the voice behind Dixie Chik Cooks. She's also a recipe developer and brand ambassador. She has been published in several media platforms such as Redbook, Parade, Food Blogger Magazine and more. She has been developing recipes and writing since 2009. Shea is a Southern Belle Who's Thinking About What's For Dinner While Eating Lunch

This Post Has 2 Comments

  1. Adam J. Holland

    This is a very interesting array of flavors. I like it! — We sub cauliflower for taters on occasion and it’s a worthy substitute.

    1. Shea

      Thanks, Adam. The dijon gravy is awesome on this.

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