This recipe will become a favorite whether you are on a restricted diet or not. The loaded mashed cauliflower packs more flavor than a mashed potato


For the Chicken:

  • 2 (5 oz.) Boneless Skinless Chicken Thighs
  • 2 tbsp. Extra Virgin Olive Oil
  • 1 tbsp. Fresh Rosemary (chopped)
  • 1 tbsp. Fresh Thyme (chopped)
  • ½ Lemon (zested and juiced)
  • 2 tbsp. Dijon Mustard
  • Salt and Cracked Black Pepper (to taste)

For the Cauliflower:

  • 1 lb. Cauliflower (stems removed)
  • 1 tbsp. Sour Cream
  • 1 tbsp. Cream Cheese
  • 2 tbsp. Bacon (cooked and chopped)
  • 1 tbsp. Scallions (chopped)
  • ¼ Cup Aged Cheddar Cheese (shredded)
  • 1 tbsp. Parmesan Cheese (grated)
  • Salt and Pepper (to taste)

For the Blue Cheese Butter:

  • 3 tbsp. Unsalted Butter (softened to room temp)
  • 3 tbsp. Blue Cheese (crumbled)
  • 1 tbsp. Parsley (chopped)
  • 1 tsp. Prepared Horseradish
  • Salt and Cracked Black Pepper (to taste)



1. Cook the cauliflower florets in boiling water until soft. Drain the water and mash the cauliflower with the sour cream, cream cheese, salt, and pepper. Reserve the cauliflower for the next stage. Dress the chicken thighs with all of the ingredients and to cook on a grill or in a 400 degrees F oven for 3-4 minutes on each side, or until they have reached an internal temperature of 165 degrees F.

2. Add the mashed cauliflower to a baking dish and top the cauliflower with the cheddar cheese, bacon, scallions, and finally the grated parmesan. Place the cauliflower mash under a broiler until it is warm inside and the cheese is fully melted.


3. Heat the butter in a pan over medium heat and until it begins to brown slightly.Add in the blue cheese crumbles and stir so that the cheese become melted. Finish the butter with the horseradish and parsley and season.


4. To finish your dish, plate your twice-baked cauliflower mash on the bottom and top with the cooked chicken thighs. Finish both components with the warmed butter and blue cheese mixture.



Tip: Keep your cauliflower florets somewhat chunky, otherwise the mash could become too soupy when topped and re-baked. When preparing a “mashed” product, try leaving the product in the pot and hold over low heat to draw the moisture out before mashing.

Total prep/cooking time: 30 minutes

Serves: 2

Recommended Sides:

  • Buttered Edamame
  • 1/2 Bunch Grilled Asparagus Parmesan