Loaded with gorgonzola, bacon, and caramelized onions, these cauliflower faux-tatoes are a low-calorie indulgence you can actually enjoy without guilt — at just 145 calories per serving.
Here it is: the side dish that started it all. This recipe was the first to convince me that you can satisfy rich, savory cravings without loading up on calories. It tastes remarkably like loaded mashed potatoes — creamy, tangy, and satisfying — but at only 145 calories per serving it’s a much lighter option. If you prefer a different cheese to gorgonzola, swap it in; the dish remains delicious with many choices.
CAULIFLOWER FAUX-TATOES WITH BACON, CARAMELIZED ONIONS AND GORGONZOLA
145 calories per serving
Note: Caramelizing onions takes time. For an easy weeknight version, cook the bacon and onions a day or two ahead; when ready, boil the cauliflower and assemble.
How to choose good cauliflower
- Pick heads that are firm, compact, and white to off-white. Avoid browning, soft spots, or dark areas.
- Choose one that feels heavy for its size.
- Leaves should be green and crisp. Remove any inner leaves before cooking.
- There should be no strong odor — an unpleasant smell indicates age.
- Check the stem for a fresh cut and good condition.
How to store cauliflower
- Remove store packaging, wrap the head in a paper towel, place in a loosely sealed bag, and keep in the crisper drawer, stem side up, for 4–7 days.
- Pre-cut florets should be used within 4 days.
- Do not wash until ready to use.
Cooking the recipe
Bring a large pot of water to a boil. Cut the cauliflower into small florets — the smaller they are, the faster they’ll cook. You can steam instead of boiling if you prefer, but boiling delivers a texture closer to mashed potatoes. Let the cauliflower cook while you prepare the onions and bacon.
Heat a medium skillet over low-medium heat. Add 2 tablespoons olive oil and the thinly sliced white onion. Cook slowly until the onion becomes translucent and then continues to brown and caramelize; this takes time (plan for at least 30 minutes) and should be done over gentle heat — rushing will prevent proper caramelization. When the onions are beginning to brown, stir in 1 teaspoon minced garlic and continue cooking until deeply caramelized.
Cut 5 strips of bacon into small pieces before frying — it’s easier to cook and manage that way. Fry until crisp, then drain on paper towels and discard the excess grease if you want to keep the dish lighter.
When the cauliflower is tender, drain it well and transfer to a food processor with ½ cup plain non-fat yogurt. Process until smooth or until the texture you prefer. Transfer the cauliflower to a large mixing bowl and fold in half of the cooked bacon and half of the caramelized onions. Season with ½ teaspoon salt and ½ teaspoon pepper. Add ¼ teaspoon paprika and ¼ cup crumbled gorgonzola, then mix thoroughly.
Transfer the mixture to an ungreased baking dish. Sprinkle the remaining ¼ cup gorgonzola and the remaining ¼ teaspoon paprika on top. Broil for about 2 minutes, until the cheese begins to melt and the casserole is warmed through. Remove from the oven and top with the remaining caramelized onions, the remaining bacon, and a chopped scallion for color and freshness.
This casserole is excellent on its own, but it also pairs beautifully with a simply seasoned steak or roasted chicken if you want a more substantial meal. Leftovers keep in an airtight container in the refrigerator for up to 3 days, though the dish is best served right out of the oven.
Ingredients
- 1 small head cauliflower, cut into small florets
- 2 tbsp olive oil
- 1 white onion, thinly sliced
- 1 tsp minced garlic
- ½ cup plain, non-fat yogurt
- 5 strips bacon, cooked and crumbled
- ½ tsp salt
- ½ tsp pepper
- ½ tsp paprika, divided
- ½ cup crumbled gorgonzola, divided
- 1 scallion, chopped
Instructions
- Bring a large pot of water to a boil. Add cauliflower florets and cook until tender, then drain.
- Heat a medium skillet over low-medium heat. Add olive oil and sliced onion. Sauté until translucent, then add minced garlic and continue to cook until onions are deeply browned and caramelized (about 30 minutes).
- Cook bacon until crisp, then drain and crumble.
- Add the drained cauliflower and ½ cup plain non-fat yogurt to a food processor and blend until smooth.
- Transfer to a mixing bowl. Stir in half the bacon and half the onions, ½ tsp salt, ½ tsp pepper, ¼ tsp paprika, and ¼ cup gorgonzola. Mix well.
- Place the mixture into an ungreased baking dish. Top with the remaining ¼ cup gorgonzola and ¼ tsp paprika. Broil for about 2 minutes until the cheese melts.
- Top with the remaining caramelized onions, remaining bacon, and chopped scallion. Serve immediately.
Notes
Caramelizing onions takes time, so consider preparing them (and the bacon) a day or two ahead to simplify weeknight assembly. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Recipe adapted from Jeanette’s Healthy Living.
What do you think? Did this recipe become a favorite or would you change something? Leave a comment to share your experience.
