Cauliflower and leek mash is the paleo answer to mashed potatoes that nobody misses: cauliflower simmered in chicken broth until tender, then blended with buttery leeks, garlic, and fresh parsley, and topped with crisp bacon. The leeks sautéed in bacon fat give it a savory depth that plain cauliflower mash lacks. Creamy, rich, and ready for anything braised.
SERVES 4
Cauliflower mash pairs well with almost any protein, but it’s particularly good with Beef Cheek Braised with Tomatoes.
INGREDIENTS
1 small head cauliflower, cut into florets
1 cup/240 ml Chicken Broth
3 pieces of bacon, diced
¼ cup/45 g leeks, thinly sliced
3 cloves garlic, minced
1-2 tbsp/15-30 g butter
¼ cup/10 g fresh parsley, chopped
COOKING INSTRUCTIONS
Place cauliflower and chicken broth in a pot with a tight-fitting lid. Bring to a boil, then simmer until cauliflower is tender and mashes easily.
Meanwhile, heat a heavy-bottomed pan over medium-low heat. Add bacon and cook until crispy. Once bacon is cooked, set bacon bits aside, leaving bacon fat in the pan. Let the bacon fat cool slightly.
While cauliflower is cooking, add leeks to the bacon grease and sauté over medium heat. Sauté leeks until soft, about 5 minutes. Add garlic and sauté for a minute or two until fragrant. Set aside. Once cauliflower is ready, mash down with a fork and add leek/garlic sauté and butter to pot. Use 2 tbsp/30 g of butter, if you prefer a creamier consistency. Use an immersion blender to thoroughly mix to desired consistency. Mix in chopped parsley with a fork. Top with bacon and serve!
Pro Tips
- Simmer the cauliflower in chicken broth rather than water — the florets absorb it as they cook and come out seasoned all the way through.
- Sauté the leeks in the reserved bacon fat for their full 5 minutes until genuinely soft; this is where the mash's savory depth comes from.
- Use 2 tablespoons of butter if you want a creamier consistency — the extra fat makes the mash noticeably more luxurious.
- An immersion blender gives the smoothest result; a fork mash is fine but leaves a coarser, more rustic texture.
- Mix the parsley in at the very end with a fork so it stays green and fresh rather than cooked into the mash.
Frequently Asked Questions
How do I keep cauliflower mash from being watery?
Don't boil it in a big pot of water — the measured broth method keeps liquid absorption controlled. If it still seems loose, cook it uncovered a minute or two to steam off moisture before mashing.
Can I make this ahead?
Yes — reheat gently with a splash of broth and keep the bacon bits separate so they stay crisp. It holds three days in the refrigerator.
What does this pair with?
Almost any protein, but it's particularly good with beef cheek braised with tomatoes — the mash soaks up that rich tomato sauce beautifully.
Can I make it without bacon?
Use butter or ghee to sauté the leeks instead. A spoonful of toasted pumpkin seeds on top restores the savory crunch.
Recipe Card
Ingredients
Method
- COOKING INSTRUCTIONS Place cauliflower and chicken broth in a pot with a tight-fitting lid.
- Bring to a boil, then simmer until cauliflower is tender and mashes easily.
- Meanwhile, heat a heavy-bottomed pan over medium-low heat.
- Add bacon and cook until crispy.
- Once bacon is cooked, set bacon bits aside, leaving bacon fat in the pan.
- Let the bacon fat cool slightly.
- While cauliflower is cooking, add leeks to the bacon grease and sauté over medium heat.
- Sauté leeks until soft, about 5 minutes.
- Add garlic and sauté for a minute or two until fragrant.
- Set aside.
- Once cauliflower is ready, mash down with a fork and add leek/garlic sauté and butter to pot. Use 2 tbsp/30 g of butter, if you prefer a creamier consistency. Use an immersion blender to thoroughly mix to desired consistency.
- Mix in chopped parsley with a fork.
- Top with bacon and serve!
