Ingredients:

  • 1 large head (approx. 900 g) fresh Cauliflower, cut into 1-inch florets
  • 1 Tbsp (15 ml) fine Sea Salt (for the water/steamer)
  • 6 rashers (approx. 100 g) thick-cut Smoked Bacon or Pancetta, diced finely
  • 4 Tbsp (60 g) Unsalted Butter
  • 4 oz (115 g) full-fat Cream Cheese, softened
  • ½ cup (120 ml) full-fat Sour Cream
  • 1 ½ cups (180 g) Sharp Cheddar Cheese, grated (divided)
  • ½ cup (50 g) Parmesan Cheese, finely grated
  • 1 tsp (5 g) Garlic Powder
  • ½ tsp (2.5 g) White Pepper (optional)
  • ½ tsp (2.5 g) smoked Paprika
  • ¼ cup (15 g) fresh Chives, finely chopped (divided)
  • Salt and freshly ground Black Pepper, to taste

Instructions:

  1. Preheat oven to 400°F (200°C). Lightly grease a 9x9 inch baking dish. Sauté the diced bacon or pancetta in a small skillet over medium heat until crispy. Drain thoroughly, set aside on paper towels, reserving about 2 Tbsp for topping.
  2. Place cauliflower florets in a steamer basket over boiling, salted water. Cover and steam for 15–20 minutes until fork-tender.
  3. Immediately drain the cooked cauliflower. Spread the florets onto a clean, thick kitchen towel. Wrap the towel tightly around the cauliflower and press down firmly for 5 minutes to wick away excess water. This step is essential for a lump-free and non-watery mash.
  4. Transfer the dried cauliflower to a large mixing bowl (or food processor). Add the butter and softened cream cheese. Mash vigorously with a potato masher, or pulse until completely smooth and lump-free.
  5. Incorporate the sour cream, Parmesan, garlic powder, paprika, and white pepper. Mix well until everything is fully combined and creamy.
  6. Gently fold in 1 cup of the sharp cheddar cheese, most of the chopped chives (reserve some for garnish), and two-thirds of the crispy bacon bits. Adjust seasoning with salt and pepper to taste.
  7. Scoop the cauliflower mash mixture into the prepared baking dish, smoothing the top with a spatula. Sprinkle the remaining ½ cup of sharp cheddar cheese evenly over the top, followed by the reserved 2 Tbsp of bacon bits.
  8. Bake for 25–30 minutes, or until the top is golden brown and the edges are bubbling vigorously. Remove from the oven and let it rest for 5–10 minutes to set. Garnish generously with the remaining fresh chives before serving.