Cut the cauliflower into medium sized florets and place them into a pot. Fill the pot with water to cover the florets. Place the pot on the stove and cover, turn heat on high and bring the water to a boil. Once the water reaches a boil, boil, covered for 15 minutes, or until the florets are very soft.
While the cauliflower is cooking, dice bacon and place it in a skillet over medium heat. Cook, stirring occasionally, until the bacon is browned, about 6-8 minutes. Remove from the skillet and place on a paper towel lined plate.
While the bacon is cooking, shred the cheese and prepare the seasoning mix by adding all of the seasoning ingredients to a small bowl or jar and mixing well.
Once the cauliflower is cooked, dump it in a colander to drain.
Add the cauliflower back into the pot and mash with a potato masher (SEE RECIPE NOTE 1). Keep the heat on low to help evaporate any water.
Add in the ghee, seasoning mix, bacon and cheese. Mix well to incorporate. Serve topped with optional toppings as desired. (SEE RECIPE NOTES 2 & 3)
Nutrition facts are an estimate provided for those following a Ketogenic or low-carb diet and do not include optional toppings for this recipe. See our full nutrition information disclosure here. RECIPE NOTE 1: If you are looking for a fine "mashed potato" consistency, transfer the cauliflower to a food processor with the S blade and process until smooth (you may need to do this in batches). Then, transfer the pureed cauliflower back into the pot. RECIPE NOTE 2: If you want a cheesy top layer, you can transfer the cauli mash to a casserole dish and top with extra shredded cheese. Place in the oven under the broil setting to melt the top layer of cheese and serve. RECIPE NOTE 3: This dish can be prepared in advance and reheated. Just complete all of the steps, transfer to a casserole dish, cover and refrigerate. Cook covered at 350° Fahrenheit for 20-30 minutes or until warmed through.