Cauliflower Faux-Tatoes with Bacon, Caramelized Onions & Gorgonzola

Loaded with gorgonzola, bacon, and caramelized onions, these cauliflower faux-tatoes are a low-calorie indulgence that you’ll actually feel guilty eating, but at only 145 calories they’re definitely guilt-free!

This is the side dish that started it all. The first time I made these cauliflower faux-tatoes I realized how easily I could satisfy cravings without a high-calorie meal—and they were so good I had to share the recipe.

The combination of creamy cauliflower, sharp gorgonzola, crispy bacon, and sweet caramelized onions tastes surprisingly like loaded mashed potatoes. At only 145 calories per serving, you can enjoy every bite without guilt. If gorgonzola isn’t your favorite, you can substitute another cheese to suit your taste.

I’ve tried other mashed cauliflower recipes that promised to mimic mashed potatoes and fell short. This one changed everything. If you love mashed potatoes, give these a try—you probably won’t regret it.

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CAULIFLOWER FAUX-TATOES WITH BACON, CARAMELIZED ONIONS AND GORGONZOLA

145 calories per serving

Note: Caramelizing onions takes time. For a quicker weeknight version, cook the bacon and onions a day or two ahead—then all you need to do is boil the cauliflower and combine.

Since cauliflower is the main ingredient, here are quick tips for selecting and storing it so your dish turns out great.

How to choose good cauliflower

• Pick heads that are clean, firm, compact, and white or off-white. Avoid any with browning or dark spots.
• Choose a head 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 off smell means it’s past its prime.
• Check the stem to ensure it looks freshly cut and firm.

How to store cauliflower

• Remove store packaging, wrap the cauliflower in a paper towel, and place it in a loosely sealed bag. Store stem-side up in the crisper drawer for 4–7 days.
• Pre-cut florets should be used within 4 days.
• Do not wash until ready to use.

How to cook this recipe

Start by bringing 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 them if you prefer, but boiling works well. Let the cauliflower cook while you prepare the onions and bacon.

Heat a medium skillet over low-medium heat. Slice a white onion into thin strips and add 2 tablespoons olive oil. Cook the onions slowly until translucent and then browned; caramelization should be gradual—don’t increase the heat to rush it.

While the onions cook, cut 5 strips of bacon into small pieces and fry until crisp. I find cutting bacon before frying reduces grease splatter. Drain the bacon on paper towels and discard excess grease to keep the dish light.

When the onions begin to brown, add 1 teaspoon minced garlic and continue cooking until the onions are deeply caramelized—this can take at least 30 minutes. Patience here rewards you with a rich, sweet onion flavor.

Once the cauliflower is tender, drain and add it to a food processor with ½ cup plain, non-fat yogurt. Process until smooth or to your preferred texture.

Transfer the cauliflower mixture to a large bowl. Stir in half the cooked bacon and half the caramelized onions. Add ½ teaspoon salt, ½ teaspoon pepper, ¼ teaspoon paprika, and ¼ cup crumbled gorgonzola. Mix thoroughly.

Transfer the mixture to an ungreased baking dish. Sprinkle the remaining ¼ cup gorgonzola and ¼ teaspoon paprika on top. Broil for about 2 minutes until the cheese begins to melt and the casserole is warmed through.

Top with the remaining bacon, the rest of the caramelized onions, and chopped scallion. Serve hot for best flavor.

These faux-tatoes are excellent on their own but pair wonderfully with a protein—at 145 calories per serving, you can comfortably add a meat to round out the meal. Leftovers keep in a sealed container in the refrigerator for up to 3 days, though the casserole is best right out of the oven.

Feel free to adapt the recipe: swap cheeses for a different flavor profile or reduce the paprika if you prefer less heat. I like the boldness of gorgonzola and use paprika liberally, but the recipe is flexible.

I hope you enjoy this recipe as much as I do—it’s one of my favorite low-calorie indulgences. Leftover bacon also lets me create other dishes like spaghetti squash with bacon and caramelized onions or bacon and smoked gouda quesadillas when I’m in the mood for more bacon-based meals.

Recipe Card

**Recipe adapted from Jeanette’s Healthy Living

What do you think? Did this recipe make the cut or did it crumble? Leave a comment below with your variations or tips.

PS: I keep older and newer photos side by side as a reminder to keep learning and improving my food photography.