Parmesan Cauliflower Mash Gratin
Who needs mashed potatoes when you can make this light and fluffy parmesan cauliflower mash gratin? Made from simple clean ingredients, this recipe is the perfect side dish with any meal. So, skip the potatoes and make this Healthyish cauliflower mash recipe instead.
Guys, I was honestly shocked by the texture and flavor in this parmesan cauliflower mash gratin recipe. It’s creamy, fluffy and light. Exactly how you would expect mashed potatoes to be. Except this is a much lighter and healthier version.
What helped add so much flavor was boiling the cauliflower in a combination of water and Smart Chicken’s garlic rosemary bone broth. Then, adding the freshly grated cheese and panko breadcrumb mixture to the top of the dish. This created a layer of crispy goodness that is hard to resist. Seriously, I had a hard time not licking the cast iron pan clean.
To make this recipe completely keto, simply skip the panko breadcrumbs. Instead, you can simply combine the grated parmesan and Romano cheeses together and use that as is.
As far as protein goes, you can serve this cauliflower mash with just about anything. Some ideas would be grilled salmon, roasted chicken, or crispy tofu for a vegetarian twist. You can also try my roasted chicken with creamy spinach and artichokes or my creamy Dijon chicken. If you’re in the mood for fish, try my blackened citrus salmon. The citrus would go really well with this mash too.
No matter what you serve this mash with, it will taste great. It’s so good that I’m considering using this at Thanksgiving this year versus my traditional mashed potatoes. Although Dan may have something to say about that. Haha!
Store this cauliflower mash gratin in a sealed container in the refrigerator for up to two or three days. To reheat this dish, simply microwave it in a microwave safe dish. Or you can reheat it in a non-stick skillet. Either way, it will work really well.
Parmesan Cauliflower Mash Gratin
- 16.9 ounces bone broth , I used Smart chicken garlic rosemary bone broth
- 4 cups water
- 24 ounces cauliflower florets – I used bagged cauliflower florets, but a large head of cauliflower broken down into florets will work too
- 2 tablespoons salted butter
- 2 ounces cream cheese
- ½ teaspoon salt , plus a pinch more for the panko breadcrumb mixture
- ½ teaspoon garlic powder
- Pinch black pepper
Grated cheese and panko topping
- ½ cup grated parmesan cheese
- ½ cup grated Romano cheese
- ½ cup panko breadcrumbs
- Pinch salt
- 1 tablespoon fresh chopped Italian parsley
- 3.5-quart pot to boil cauliflower
- food processor
- 9 inch cast-iron skillet
- small mixing bowl
- Preheat the oven top 400 degrees.
Prepare the cauliflower:
- Add four cups water plus one, 16.9 ounce carton of the garlic rosemary bone broth into a 3.5-quart pot.
- Add the cauliflower florets to the pot and bring everything to a boil.
- Boil for 5-10 minutes or until the cauliflower is fork tender.
- Drain the cauliflower from the liquid using a colander. Set it aside.
- Grab the food processor. Add the butter, cream cheese, salt, garlic powder, and a pinch of black pepper.
- Add the warm cauliflower florets to the food processor with the other ingredients. Buzz everything together until smooth and creamy.
Prepare the topping:
- In a small bowl combine, grated parmesan cheese, Romano cheese, panko breadcrumbs and a pinch of salt. Stir well.
Assemble the dish:
- Grab a 9-inch cast iron skillet. Spray it with olive oil cooking spray.
- Add the cauliflower mash into the skillet and spread it evenly using a spatula.
- Top the mash with the breadcrumb cheese mixture.
- Bake for 20 minutes uncovered. Broil for 1-2 minutes or until gold brown.
- Serve hot.