Light & Easy Roasted Garlic Cauliflower Mash

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This creamy and silky Roasted Garlic Cauliflower Mash will blow your mind!  I’m talking, one bite and your taste buds sing, you think, wow, these are deliciously creamy mashed potatoes.  Someone tells you its cauliflower mash and just like that, mind blown!

The texture is perfectly creamy and mimics mashed potatoes.  The flavor of the cauliflower when pureed like this is so mild, it completely takes on the beautiful aromatic roasted garlic, Parmesan Cheese, and the chicken bouillon flavoring.  It’s delicious by itself or with a savory sauce or gravy!  

CAULIFLOWER IS SOOO GOOD FOR YOU!

Cauliflower is a great low-calorie and low-carb food full of health benefits!  This recipe has only 65 calories per serving, even with the parmesan and milk!   While it’s low in calories and carbs, it’s high in Fiber and contains so many vitamins and minerals.  Cauliflower is a Cruciferous Veggie, just like Broccoli and Kale, which we all know are extremely good for us.  So, it also contains important Antioxidants which can help to reduce the risk for heart disease and may have anti-cancer effects.  

Try these other delicious and healthy Cauliflower recipes:

Quick note!  This post contains affiliate links, which means I earn a commission (at no extra cost to you) if you purchase from them.  This commission is what helps me keep this blog afloat :).  But, I also share these links because I have used the products, genuinely love them, and want you to know exactly what I used. 

EQUIPMENT NEEDED FOR GARLIC CAULIFLOWER MASH

For roasting the cauliflower and garlic, you will need a large sheet pan (I use a 17×11).

For making the Mash, you need a food processor. If you are like me and only have a mini food processor, no worries, just blend in 2 batches and then mix all of it together.

PREP-AHEAD TO MAKE YOUR GARLIC CAULIFLOWER MASH

We are all extremely busy and making dinner during the week can be overwhelming. This entire recipe can be prepared in the day(s) in advance and store in the fridge for up to 4 days in advance.

It starts with chopping up the cauliflower florets into small pieces so that they cook faster.  You want them to get really soft so they blend up smooth.

TIP: I place my cutting board right inside my pan, so when I’m done chopping, I can simply slide the cutting board out dumping all of the cauli pieces onto the pan!  No Mess!!  

Cauliflower on cutting board in sheet pan with knife for Roasted Garlic Cauliflower Mash.

Knife cutting cauliflower on cutting board in sheet pan for Roasted Garlic Cauliflower Mash.

Dumping chopped cauliflower from cutting board onto sheet pan for Roasted Garlic Cauliflower Mash.

Before roasting the cauliflower, I simply drizzle olive oil over top and then rub it around with my hands to ensure all are coated as well as the bottom of the pan.  I don’t season with salt and pepper at this stage because I want to taste and control how much goes in after the other ingredients.

To the pan, I also add 3 cloves of garlic!  They can go right on the pan, skins and all.  The roasting brings out the most amazing buttery flavor.

Cover and roast!

Adding olive oil to chopped cauliflower on sheet pan for Roasted Garlic Cauliflower Mash.

Aluminum foil covering chopped cauliflower on sheet pan for Roasted Garlic Cauliflower Mash.

Once the garlic and cauliflower are roasted, they get mashed!  Save the parmesan, salt, and pepper until the end.  First blend the cauliflower, garlic (skins removed), milk, and chicken bouillon or base.

Once blended, then you can add the parmesan salt and pepper in.  Pulse to combine, taste, and add salt or pepper as needed to make sure it’s perfect!

cooked cauliflower and other ingredients in food processor for Roasted Garlic Cauliflower Mash.

Cauliflower Mash puree in food processor for Roasted Garlic Cauliflower Mash.

Can I freeze the Garlic Cauliflower Mash after it’s made?

Yes, you can freeze it, however, it will retain water.  Therefore, when reheating it, you will want to bake it in the oven for 20 minutes 350 to ensure that any excess water evaporates.  Add milk and/or butter to bring it ‘back to life’.  It will keep in the freezer for up to 6 months.

Can I leave the Parmesan out?

You can leave out the Parmesan Cheese, but you may need to add a touch more salt, so just taste for seasoning.  You can also swap with shredded cheddar!

What can I serve with this?

Oh, my friend, so many things!!!  The #1 recipe on my site that is perfectly paired with this Mash is my 5-Ingredient Meatloaf and it’s delicious!  Try my Oven Fried Chicken with Bacon & Honey for a Southern dinner with a twist.  Or if you want something on the grill, how about my Garlic Steak Kabobs?  Or a very flavorful Hungarian Paprika Chicken where the peppery flavor goes so well with this Mash!  And, if you want something really saucy to pour over this Mash?  Well, then try this Tarragon Mustard Chicken! 

ENJOY!  😍 Carrie

Roasted Garlic Cauliflower Mash in a bowl with spoon. The texture is perfectly creamy and along with the flavor, mimics mashed potatoes.

Roasted Garlic Cauliflower Mash

This creamy and silky Roasted Garlic Cauliflower Mash will blow your mind!  The texture is perfectly creamy and mimics mashed potatoes.  The flavor of the cauliflower when pureed like this is so mild, it completely takes on the beautiful aromatic roasted garlic and the chicken bouillon flavoring.  It's delicious by itself or with a savory sauce or gravy!  #cauliflowermash #glutenfree #easysides

Course Side Dish
Cuisine American
Keyword cauliflower, gluten free, Side Dish
Prep Time 10 minutes
Cook Time 15 minutes
Servings 6 servings
Calories 65 kcal
Author Carrie Tyler

Ingredients

  • 1 head Cauliflower (about 5 cups florets)
  • 1 tbsp Extra Virgin Olive Oil
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 2 Garlic cloves
  • 2 tsp Chicken base (or crumbled bouillon)
  • 1/2-1 cup 1% Milk
  • 1/4 cup Parmesan Cheese grated
  • 1 tbsp Fresh Parsley

Instructions

  1. Preheat the oven to 400 F degrees.
  2. If your cauliflower is not cut, then cut off the florets and then give them a rough chop to get to small pieces that can cook faster.

    Knife cutting cauliflower on cutting board in sheet pan for Roasted Garlic Cauliflower Mash.
  3. To a large Sheet pan, add cauliflower florets and whole garlic cloves (with skin is fine as you can remove later). Drizzle or Spray everything with 1 tbsp Olive Oil plus salt and pepper, then rub it all around with your hands. Spread out into a single layer. Put the pan in the oven center rack and roast for 20 minutes.
    Adding olive oil to chopped cauliflower on sheet pan for Roasted Garlic Cauliflower Mash.
  4. If the skins are still on the garlic, remove or squeeze the roasted garlic out. Discard the skins and then transfer the garlic and the cauliflower to a food processor. Add the milk, chicken base. Pulse to get going, then puree until smooth. Add the parmesan cheese and pulse to combine. Taste for salt and pepper and add as needed.
    Cauliflower Mash puree in food processor for Roasted Garlic Cauliflower Mash.
  5. To serve, garnish with fresh chopped parsley.
    Roasted Garlic Cauliflower Mash in a bowl with spoon. The texture is perfectly creamy and along with the flavor, mimics mashed potatoes.

Awesome Oven Fried Chicken Breasts with Bacon Crumbs!

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This is the ULTIMATE Family dinner that turns an ordinary chicken breast into an AWESOME treat!  Easy to make and amazingly delicious, it’s my  Awesome Oven Fried Chicken Breast with Bacon Crumbs and Honey!  I mean, c’mon it sounds pretty fantastic, right?  It’s healthier because it’s baked, not fried, but still gives you all of the crispy, crunchy goodness! 

It starts with healthy, lean skinless and boneless chicken, which cooks nice and quick.  That gets coated with sweet honey and then fantastic combination of crispy bacon and garlic seasoned panko breadcrumbs.  Each bite delivers salty and smoky crunch on the outside and sweet moist and tender chicken on the inside.

This recipe is a great way to use a couple pieces of bacon leftover from another meal.  Click here to get 30 More Leftover Protein Dinner Ideas!

IS THIS REALLY HEALTHIER WITH BACON?

Well, let’s start with answering the question: healthier vs. what?  Is it better for you vs. a deep fried chicken on the bone with skin?  Heck, YES!  Let’s compare to one of the popular fast food deep fried chicken breast recipes.  This popular brand’s original chicken breast recipe will deliver you 390 calories and 21g of Fat in 1 breast, which is considered 1 serving.

However, in this recipe, you are getting only 208 calories and 4g of Fat per serving.  First, you are eliminating the skin, which is very high in calories and fat.  Second, we are using a very small amount of oil by spraying it and then baking it.  So, even adding back in some calories and fat with the bacon will not dramatically add back the calories.  In fact, since a small amount of back goes such a long way with infusing flavor, we only need 2 strips in this recipe!  

Quick note!  This post contains affiliate links, which means I earn a commission (at no extra cost to you) if you purchase from them.  This commission is what helps me keep this blog afloat :).  But, I also share these links because I have used the products, genuinely love them, and want you to know exactly what I used. 

WHAT TO SERVE WITH THE ULTIMATE CHICKEN?

Well, aside from some great Remoulade Dipping Sauce (my absolute favorite!) there are lots of different things that could go great with this chicken!

If you are looking for a healthier and lighter side, try a simple Mesclun Salad with a Honey Dijon Vinaigrette or Roasted Carrots with an Avocado Crema, or try my favorite Super Cheesy Cauliflower Rice!

If you want something a bit heartier – and cheesier – try my Cheesy Hash Brown Casserole, which is great for a large group!

EQUIPMENT NEEDED

For the breadcrumbs, the easiest way to blend in the bacon into the panko is with a food processor. I use my go-to mini food processor. If you don’t have a food processor, you can crush up the bacon in a baggie if it’s super crispy. If its a bit chewy, finely chop with a knife and then stir it into the breadcrumbs.

You will also need 3 medium bowls and a large sheet pan (I use a 17×11) to bake the chicken in the oven.

PREP-AHEAD FOR YOUR OVEN FRIED CHICKEN BREAST

We are all extremely busy and making dinner during the week can be overwhelming. Here are the steps you prepare in the day(s) in advance and store in the fridge as your meal Kit… (See the recipe below for more details)

This is such a simple recipe without having to worry about a messy pot of oil that splatters all over!

You need 3 bowls that have a wide top for easy dipping of the chicken breasts. Each bowl will have it’s own fork.  One is for the flour mixture, the second is for the eggs and honey, and the third is for the bacon breadcrumbs.

Bacon and breadcrumbs in food processor for Oven Fried Chicken Breast.  The chicken is coated with Bacon Crumbs and Honey and it's healthier because it's baked, not fried, but still gives you all of the crispy, crunchy goodness!  It also gives you sweet and salty crunch with the addition of honey and bacon!

Bacon and breadcrumbs blended in food processor for Oven Fried Chicken Breast.  The chicken is coated with Bacon Crumbs and Honey and it's healthier because it's baked, not fried, but still gives you all of the crispy, crunchy goodness!  It also gives you sweet and salty crunch with the addition of honey and bacon!

3 bowls on counter for Oven Fried Chicken Breast.  One bowl has flour, another has honey and eggs, and the last has breadcrumbs. The chicken is coated with Bacon Crumbs and Honey and it's healthier because it's baked, not fried, but still gives you all of the crispy, crunchy goodness!  It also gives you sweet and salty crunch with the addition of honey and bacon!

If your chicken breasts are not already sliced thin, slice them from the side to create 6 thin pieces.

Raw Asparagus on counter for Lemon Dill Sauce Chicken and Asparagus. It has chicken in a light and creamy sauce flavored with garlic, lemon and fresh dill. It's loaded with fresh asparagus. #springrecipes #dinner #easydinner #healthydinner #lemon #asparagus #chicken #glutenfree #easyrecipes

Can I use other Cuts of Chicken?

Well, yes, but this recipe really is for Chicken breasts.  You can use chicken tenders or boneless chicken thighs, but I would not use legs or wings for this one.

Can I leave out the Bacon?

Of course!  The bacon is not necessary, but I would substitute in some parmesan cheese (about 1/4 cup).  The bacon brings a nice salty flavor to the breadcrumbs and the parmesan will do the same.  If you leave both out, you might want to add a pinch more salt and 1/4 cup more panko breadcrumbs.

COOK YOUR OVEN FRIED CHICKEN BREAST 

For each chicken breast slice, you will be moving it through the assembly line dredging bowls.  Each bowl should have it’s own fork so that they do not get gooey and clumpy. 

The chicken first gets dredged in the flour mixture, then moves over to the honey-egg mixture to get coated.  Finally, it moves over to the bacon breadcrumbs and then on to the oiled sheet pan.

Raw chicken in bowl with flour and in a bowl with eggs for Oven Fried Chicken Breast. The chicken is coated with Bacon Crumbs and Honey and it's healthier because it's baked, not fried, but still gives you all of the crispy, crunchy goodness!  It also gives you sweet and salty crunch with the addition of honey and bacon!

Raw chicken in bowl of bacon breadcrumbs for Oven Fried Chicken Breast. The chicken is coated with Bacon Crumbs and Honey and it's healthier because it's baked, not fried, but still gives you all of the crispy, crunchy goodness!  It also gives you sweet and salty crunch with the addition of honey and bacon!

Raw chicken coated in bacon breadcrumbs on pan for Oven Fried Chicken Breast. The chicken is coated with Bacon Crumbs and Honey and it's healthier because it's baked, not fried, but still gives you all of the crispy, crunchy goodness!  It also gives you sweet and salty crunch with the addition of honey and bacon!

When all chicken breasts have been coated and transferred to the sheet pan, spray them with the Olive Oil to moisten all of the breadcrumbs that you can. Gently flip the chicken breasts over and do the same to the other side.

Hand spraying oil on raw chicken coated in bacon breadcrumbs on pan for Oven Fried Chicken Breast. The chicken is coated with Bacon Crumbs and Honey and it's healthier because it's baked, not fried, but still gives you all of the crispy, crunchy goodness!  It also gives you sweet and salty crunch with the addition of honey and bacon!

Place in the oven on the center rack for 15 minutes.

After the first 15 minutes, remove the sheet pan and gently flip the chicken using a large spatula, gently scraping the pan as you flip to lift any crumbs that may be sticking. Once all are flipped, put back in the oven and bake for the final 10 minutes.

Oven Fried Chicken Breast on pan. The chicken is coated with Bacon Crumbs and Honey and it's healthier because it's baked, not fried, but still gives you all of the crispy, crunchy goodness!  It also gives you sweet and salty crunch with the addition of honey and bacon!

Oven Fried Chicken Breast on pan. The chicken is coated with Bacon Crumbs and Honey and it's healthier because it's baked, not fried, but still gives you all of the crispy, crunchy goodness!  It also gives you sweet and salty crunch with the addition of honey and bacon!

Garnish with fresh chopped parsley and enjoy!

Oven Fried Chicken Breast cut on plate with fork. The chicken is coated with Bacon Crumbs and Honey and it's healthier because it's baked, not fried, but still gives you all of the crispy, crunchy goodness!  It also gives you sweet and salty crunch with the addition of honey and bacon!

ENJOY!  😍 Carrie

Oven Fried Chicken Breast cut on plate with Cauliflower mash and pan in background. The chicken is coated with Bacon Crumbs and Honey and it's healthier because it's baked, not fried, but still gives you all of the crispy, crunchy goodness!  It also gives you sweet and salty crunch with the addition of honey and bacon!
Oven Fried Chicken Breast cut on pan with bacon in background. The chicken is coated with Bacon Crumbs and Honey and it's healthier because it's baked, not fried, but still gives you all of the crispy, crunchy goodness!  It also gives you sweet and salty crunch with the addition of honey and bacon!
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Oven Fried Chicken Breast with Bacon Crumbs

This is the ULTIMATE Family dinner that turns an ordinary chicken breast into an AWESOME treat!  Easy to make and amazingly delicious, it's my Awesome Oven Fried Chicken Breast with Bacon Crumbs and Honey! It's healthier because it's baked, not fried, but still gives you all of the crispy, crunchy goodness!  It starts with healthy, lean skinless and boneless chicken that is coated with sweet honey and then crispy bacon crumbs and garlic seasoned panko breadcrumbs.  Each bite delivers salty and smoky crunch with a sweet honey chicken inside.

Course Main Course
Cuisine American
Keyword Bacon, Baked chicken, chicken, chicken dinner, easy chicken dinner
Prep Time 15 minutes
Cook Time 25 minutes
Servings 6 servings
Calories 208 kcal
Author Carrie Tyler

Ingredients

Breadcrumbs

  • 2 strips Cooked bacon
  • 1 1/2 cups panko bread crumbs
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1/4 teaspoon ground thyme
  • 1/8 teaspoon ground black pepper
  • 1/2 teaspoon salt

Other

  • 1 1/2 lb Chicken Breasts, boneless, skinless (about 3 breasts or 6 thin cutlets)
  • 2 eggs
  • 6 tbsp honey
  • 1 cup All Purpose White flour
  • 1/2 tsp Salt
  • 1/2 tsp Ground Black Pepper
  • 2 Tbsp Olive Oil Spray
  • 1 Tbsp Italian Parsley, chopped

Instructions

Prep Ahead Steps

  1. **Before you get started, make sure that your bacon strips are cooked and drained on a paper towel**

  2. You will need 3 bowls that have a wide top for easy dipping of the chicken breasts. Each bowl will have it's own fork. Bowl One: Mix the flour, salt, and pepper. Bowl Two: Whisk the eggs and honey together. Bowl Three will be for the breadcrumbs in the next step.

    3 bowls on counter for Oven Fried Chicken Breast. One bowl has flour, another has honey and eggs, and the last has breadcrumbs. The chicken is coated with Bacon Crumbs and Honey and it's healthier because it's baked, not fried, but still gives you all of the crispy, crunchy goodness!  It also gives you sweet and salty crunch with the addition of honey and bacon!
  3. In a food processor, add the panko breadcrumbs, bacon broken into pieces, garlic powder, paprika, thyme, salt, pepper. Pulse and then blend until crumbs are fine. It's ok to have small chunks of bacon the size of rice. Transfer the crumbs to Bowl three.

    Bacon and breadcrumbs in food processor for Oven Fried Chicken Breast. The chicken is coated with Bacon Crumbs and Honey and it's healthier because it's baked, not fried, but still gives you all of the crispy, crunchy goodness!  It also gives you sweet and salty crunch with the addition of honey and bacon!
  4. If your chicken breasts are not already sliced thin, slice them from the side to create 6 thin pieces.

Dredge & Cook

  1. Preheat the oven to 400 F degrees. Spray a large sheet pan with olive oil to coat the bottom.

  2. For each chicken breast slice, first coat in the flour mixture, then using the "Flour Fork", transfer to the egg/honey mixture. Using the "Egg Fork", dip and flip the chicken until all flour is coated, then transfer to the Breadcrumb bowl. Last, using the "Breadcrumb Fork" coat and flip the chicken until completely coated with the bacon and breadcrumbs. Transfer to the sheet pan.

    Raw chicken coated in bacon breadcrumbs on pan for Oven Fried Chicken Breast. The chicken is coated with Bacon Crumbs and Honey and it's healthier because it's baked, not fried, but still gives you all of the crispy, crunchy goodness!  It also gives you sweet and salty crunch with the addition of honey and bacon!
  3. When all chicken breasts have been coated and transferred to the sheet pan, spray them with the Olive Oil to moisten all of the breadcrumbs that you can. Gently flip the chicken breasts over and do the same to the other side. Place in the oven on the center rack for 15 minutes.

    Hand spraying oil on raw chicken coated in bacon breadcrumbs on pan for Oven Fried Chicken Breast. The chicken is coated with Bacon Crumbs and Honey and it's healthier because it's baked, not fried, but still gives you all of the crispy, crunchy goodness!  It also gives you sweet and salty crunch with the addition of honey and bacon!
  4. After the first 15 minutes, remove the sheet pan and gently flip the chicken using a large spatula, gently scraping the pan as you flip to lift any crumbs that may be sticking. Once all are flipped, put back in the oven and bake for the final 10 minutes.

    Oven Fried Chicken Breast on pan. The chicken is coated with Bacon Crumbs and Honey and it's healthier because it's baked, not fried, but still gives you all of the crispy, crunchy goodness!  It also gives you sweet and salty crunch with the addition of honey and bacon!
  5. Garnish with fresh chopped parsley and enjoy!

    Oven Fried Chicken Breast cut on plate with fork. The chicken is coated with Bacon Crumbs and Honey and it's healthier because it's baked, not fried, but still gives you all of the crispy, crunchy goodness!  It also gives you sweet and salty crunch with the addition of honey and bacon!