Bacon and Smoked Gouda Cauliflower Mash (Low Carb and Gluten Free)
Try this Bacon and Smoked Gouda Cauliflower Mash (Low Carb and Gluten Free) recipe, or contribute your own.
Try this Bacon and Smoked Gouda Cauliflower Mash (Low Carb and Gluten Free) recipe, or contribute your own.
- Carbohydrate 7.96577458342476 g
- Cholesterol 30.524791679757 mg
- Fat 10.5690558378034 g
- Fiber 3.5985999991099 g
- Protein 3.10051458343319 g
- Saturated Fat 6.59360333615149 g
- Serving Size 1 1 cup (160g)
- Sodium 326.283374330131 mg
- Sugar 4.36717458431485 g
- Trans Fat 0.722335000291165 g
- Calories 130 calories
Step-by-step
- Place the cauliflower, heavy cream, butter, salt, pepper, and garlic powder in a microwave safe dish.
- Microwave on high for 18 - 20 minutes, or until soft.
- Transfer the cauliflower and liquid to a magic bullet or food processor.
- Add the bacon and Smoked Gouda.
- Blend until smooth and creamy.
- Season with additional salt and pepper as desired.
Smoked gouda drives this entire dish by supplying both the necessary protein structure and enough milk fat to mask the vegetable's inherent wateriness. Anyone attempting a low-carb mash faces the perpetual obstacle of excess moisture, because brassicas lack the starches of tubers. Surrendering to that liquid guarantees a watery puree. Managing the moisture demands specific post-processing steps.
- Drain every ounce of cooking liquid completely before pureeing the florets. Liquid retention ruins the final emulsion.
- Utilize a food processor rather than a standard hand masher to achieve a velvety mouthfeel comparable to traditional potatoes.
- Store leftovers in a sealed glass container for up to three days in the refrigerator.
- Reheat portions gently on the stovetop over low heat, stirring continuously to prevent the cheese proteins from breaking and oiling off.
- Avoid freezing this specific recipe. High-water vegetables structurally collapse during thawing, and the dairy fats will separate irreversibly into an unappetizing grease slick.
Proper fat distribution prevents graininess. Maintaining steady, moderate heat during the final warming stage preserves the integrity of the melted cheese.
