You will never miss eating mashed potatoes again now that you can have this deliciously creamy, bacon-cheese- flavored mashed cauliflower instead!



  • ½ pound bacon, diced 
  • 1 large head cauliflower, cut into florets 
  • 1 cup shredded Parmesan cheese 
  • 4 tablespoons unsalted butter, at room temperature 
  • 2 tablespoons medium-chain triglyceride (MCT) oil 
  • ½ tablespoon apple cider vinegar 
  • sea salt to taste 

Directions Instructions Checklist 

  • Step 1 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, 5 to 10 minutes. Drain on paper towels, reserving grease in the skillet. 
  • Step 2 Place cauliflower in a metal or silicone steamer basket inside a multi-functional pressure cooker (such as Instant Pot®). Add 1 cup water to the pot. Close and lock the lid. Select Steam function; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build. 
  • Step 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. 
  • Step 4 Drain cauliflower and transfer to a deep bowl. Add Parmesan cheese, butter, MCT oil, vinegar, and salt. Mix with an immersion blender until smooth. Stir in diced bacon. Add 1 to 2 tablespoons of the reserved bacon grease.

Nutrition Facts Per Serving: 399 calories; protein 18.8g; carbohydrates 12.2g; fat 32.2g; cholesterol 68.5mg; sodium 877.8mg.