Low Carb Loaded Gravy Volcano Mashed Potatoes Recipe

Gluten Free
Quick Easy
Sides
4.9/5
(1458 reviews)
Low Carb Loaded Gravy Volcano Mashed Potatoes
Zylo Recipes

Description

Imagine a cloud of creamy, whipped cauliflower, subtly infused with garlic, mounded high like miniature volcanoes on your plate. These aren't your ordinary mashed potatoes; they're a lighter, more vibrant take on a beloved classic, offering a comforting base that's both satisfying and wholesome. The texture is unbelievably smooth, yielding effortlessly with each bite, while the delicate garlic notes add a touch of warmth and complexity.

Now, picture this: a luscious, savory gravy cascading down the sides of these cauliflower volcanoes, pooling in the crevices and blanketing the creamy landscape. This isn't just any gravy; it's a rich, deeply flavorful concoction crafted from the rendered essence of crispy bacon and the gentle sweetness of caramelized onions. The smoky aroma alone is enough to entice, promising a burst of savory goodness that perfectly complements the mildness of the cauliflower.

Each spoonful is a symphony of textures and tastes, a delightful dance on your palate. But the indulgence doesn't stop there. Crowning these magnificent volcanoes is a generous scattering of shredded cheese, its sharp, tangy flavor providing a delightful counterpoint to the creamy cauliflower and savory gravy.

Nestled amongst the cheese are crispy bacon crumbles, adding a delightful crunch and an extra layer of smoky decadence. And finally, a sprinkle of fresh chives, their vibrant green color and subtle oniony bite adding a touch of freshness and visual appeal, completing this culinary masterpiece. These loaded cauliflower volcanoes are more than just a dish; they're an experience – a comforting, flavorful, and visually stunning creation that will have everyone reaching for seconds.

They’re perfect as a side dish, or even as a light meal on their own. The combination of textures and flavors is simply irresistible, making them a guaranteed crowd-pleaser for any occasion. They are the ultimate comfort food, reinvented.

Preparation Time

Prep Time
9 min
Cook Time
30 min
Total Time
39 min

Nutrition Information

Per 1 1/3c potatoes & 1/4c gravy serving
C
Calories
270 Kcal

C
Carbs
15 g
Fi
Fiber
3 g
Sugar
2 g

P
Protein
5 g

C
Fats
20 g
Saturated Fats 12 g
Unsaturated Fats 6 g

Cholestrol 60 mg
Sodium 450 mg
Potassium 300 mg
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Ingredients

    1.
    Cauliflower, Raw
    Cauliflower, Raw
    1-½ pound
    2.
    Butter, Unsalted
    Butter, Unsalted
    2 tablespoon
    3.
    Salt
    Salt
    ½ teaspoon
    4.
    Black Pepper, Ground
    Black Pepper, Ground
    ¼ teaspoon
    5.
    Garlic, Fresh
    Garlic, Fresh
    1 teaspoon
    6.
    Bacon, Pork
    Bacon, Pork
    1 slice - 6" long
    7.
    Butter, Unsalted
    Butter, Unsalted
    2 tablespoon
    8.
    Whipping Cream, Extra Heavy/gourmet, Not Whipped
    Whipping Cream, Extra Heavy/gourmet, Not Whipped
    1 cup
    9.
    Salt
    Salt
    ½ teaspoon
    10.
    Onion Powder
    Onion Powder
    ¼ teaspoon
    11.
    Baking Aids Xanthan Gum by Bob's Red Mill
    Baking Aids Xanthan Gum by Bob's Red Mill
    ½ teaspoon
    12.
    Cheddar Cheese
    Cheddar Cheese
    3 tablespoon, shredded
    13.
    Chives
    Chives
    3 teaspoon, cut pieces

Instructions

    1.
    Remove the core from a large head of cauliflower and break it into florets. Place the florets in a large pot and cover with water. Bring to a boil, then cook uncovered for about 15 minutes, or until the cauliflower is al dente soft.
    2.
    Transfer the cooked cauliflower florets to a food processor. Add the first amount of butter, salt, pepper, and garlic. Blend until smooth and creamy. Let the mashed cauliflower sit out to cool and evaporate some moisture.
    3.
    While the cauliflower is cooking, cook the bacon in a pan until crisp. Once cooled slightly, chop the bacon into bits. Leave all excess fat in the pan.
    4.
    Heat the bacon fat in the pan over low heat and melt in the second amount of butter. Whisk the cream into the fats until emulsified.
    5.
    With the fats on a low simmer, whisk in the second amount of salt, the onion powder, and the xanthan gum. Continually whisk and cook until the gravy has thickened enough to lightly coat the back of a spoon. Then, set the gravy aside to cool and thicken more.
    6.
    Once both the mashed cauliflower and gravy are cooled enough to handle, prepare each loaded volcano. Start with ⅓ cup of mashed cauliflower. Press a large cavity into the center with the back of a spoon. Fill the cavity with ¼ cup of gravy. Top off each volcano with a sprinkle of bacon bits, one tablespoon of cheddar, and one teaspoon of chives.