Cauliflower Mash

Mashed Cauliflower with Bacon Jam and Dijon Gravy

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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.


  • Adam J. Holland
    August 27, 2016 at 4:29 PM

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

  • Shea
    August 27, 2016 at 5:36 PM

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

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