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Tex Mex Mashed Cauliflower

My style of healthy eating most often veers on the side of classic-dishes-gone-nutritious. I’ll throw in a “rabbit food” meal every now and then, but I’m usually inclined to swap ingredients or cooking techniques to make familiar, more indulgent meals ones that I can eat on the reg.

If you’ve been reading The Petite Professional for any significant amount of time, then this should come as no surprise to you. It was essentially the motif of (Paleo) Recipe Week and almost everything I post on Instagram.

And for the sake of consistency, it’s the underlying theme of today’s recipe too! No new trends.

With the addition of pancetta (or bacon) and a single potato, this suped-up version of mashed cauli does mashed potatoes a whole lotta healthy justice. A (generous) scoop makes for an ideal side for any grilled protein. I paired them with some BBQ chicken thighs and it was a big thumbs up. It’s also a great dish to whip up on a Sunday or Monday at enjoy for the rest of the week.

Alright, who’s ready? Let’s get mashed.

* Recipe *

Tex Mex Mashed Cauliflower

  • Prep time: 15 mins
  • Cook time: 50 mins
  • Total time: 1 hour 5 mins
  • Serves: 6 servings


  • 1 medium head cauliflower
  • 1 small Yukon Gold potato
  • 1/2 to 1 cup chicken broth
  • 1 tablespoon or 2 cloves minced garlic
  • 1/2 cup chopped pancetta or bacon
  • 1 medium bell pepper, chopped
  • 1/2 medium red onion, chopped
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 2 tablespoons butter, melted
  • avocado oil, or cooking oil of choice
  • salt and pepper, to taste
  • green onion, chopped


  1. Preheat your oven to 375 degrees and coat a baking sheet with avocado oil.
  2. Break up your cauliflower into florets and roughly chop your potato.
  3. Place cauliflower and potato on baking sheet and bake for 40 minutes, flipping halfway through.
  4. While the cauliflower and potato are baking, cook pancetta in a medium skillet until crisp.
  5. Remove pancetta from the pan and cook the bell pepper & red onion in the pan until softened.
  6. Place the cooled cauliflower and potato and garlic in the food processor and pulse, adding chicken broth as needed until you have a thick, smooth puree.
  7. In a large mixing bowl, combine cauliflower puree with the cooked pancetta, peppers, and onions.
  8. Add the chili powder, paprika, and melted butter, stirring until combined.
  9. Season with salt and pepper & garnish with chopped green onion.
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Food Specialist

Hey, I’m Claire. I’m a 20-something registered dietitian with a penchant for real food (ft. lots of veggies), accented by the occasional wine-fueled night out with girlfriends. The Petite Professional is where I document my journey to master the balancing act, hoping that I can help you do the same along the way. Read More…

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