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Fully Loaded Smashed Cauliflower

Fully Loaded Smashed Cauliflower

Course Side Dish
Cuisine American
Keyword fully-loaded-smashed-cauliflower
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8 servings
Calories 432kcal
Author Melissa Sperka


  • 2 lb cauliflower florets steamed [See Cook's notes]
  • 1 8 oz container chive and onion cream cheese softened
  • ½ cup sour cream
  • 4 tablespoon butter melted
  • 1 0.4 oz package dry buttermilk ranch dressing mix
  • ¼ teaspoon black pepper
  • ¼ cup grated Parmesan cheese
  • 6-8 slices bacon cooked and crumbled
  • 4 medium green onions thinly sliced
  • 2 ½ cup shredded Colby-Jack cheese divided
  • cup crushed garlic-pepper french fried onions optional [i.e. Fresh Gourmet]


  • Preheat the oven to 350°F. Spray a 2 quart baking dish with cooking spray. Set aside. Steam the cauliflower for 8-10 minutes until tender. Drain well.
  • Place into a medium-size mixing bowl. Use a fork to chunky smash the steamed cauliflower. Add the whipped cream cheese, sour cream, melted butter, dry buttermilk ranch, black pepper, Parmesan cheese, bacon crumbles, green onions, and 1 ½ cup of shredded cheese. Mix until fully combined.
  • Pour into the baking dish. [Reserve 3 tablespoon bacon crumbles and green onions for the top]
  • Sprinkle the top with 1 cup of shredded Colby-Jack cheese and a few bacon crumbles. Top with french fried onions, if desired.
  • Bake for 30 minutes until golden and bubbly.
  • Garnish with reserved sliced green onions.
  • Serve immediately.


a) This dish works well with low fat dairy products.
b) 2 lb cauliflower florets would be approximately equal to 2 medium heads of cauliflower, stems removed.


Serving: 1cup | Calories: 432kcal | Carbohydrates: 7g | Protein: 6g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 36mg | Sodium: 253mg | Potassium: 409mg | Fiber: 2g | Sugar: 3g | Vitamin A: 351IU | Vitamin C: 56mg | Calcium: 81mg | Iron: 1mg