Parmesan Mashed Cauliflower Gratin

Why You’ll Love This Recipe

Just like potatoes. The texture of this mashed cauliflower is light and fluffy just like potatoes, but this version is a little lighter.

Perfect side dish. If you want a side dish that can go with a variety of meals, this is the answer. It is super flavorful and versatile. It goes with fish, chicken, beef or pork or any protein you enjoy.

Recipe Ingredients

Cauliflower Mash

• Cauliflower – You’ll need cauliflower florets for this recipe. Boil them in water and broth until just tender. Do not overcook.
• Butter – This recipe call for butter.
• Cream Cheese – Cream cheese adds flavor and creaminess to the mash.
• Seasoning – Season with garlic powder, kosher salt and cracked black pepper.

Topping

• Cheese – You’ll need freshly grated Parmesan and Romano cheese for this recipe.
• Breadcrumbs – This recipe calls for panko breadcrumbs. They have a great texture and crispiness.

Expert Tips

• DO NOT overcook the cauliflower. Otherwise your mash will be watery. The cauliflower should be just tender not mushy.
• Drain the cauliflower well. Excess water will cause it to be mushy versus fluffy.
• Grate fresh Parmesan and Romana cheese. Freshly grated cheese melts better and tastes better.

Variations

Make it keto. To make this parmesan mashed cauliflower recipe completely keto, simply skip the panko breadcrumbs. Instead, you can combine the grated Parmesan and Romano cheeses together and use that as the topping.

Add some seasoning or herbs. Try adding some of your favorite seasonings or fresh herbs to switch things up. Chives, green onions, onions or some onion powder would all taste good.

How to Make

• Preheat the oven top 400 degrees.

Boil 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 just tender but not mushy. Drain the cauliflower from the liquid using a colander. Set it aside.Grab the food processor. Add the butter, cream cheese, kosher salt, garlic powder, and a few turns of cracked black pepper.Add the warm cauliflower florets to the food processor with the other ingredients. Buzz everything together until smooth and creamy. Taste and season accordingly.

Combine the Topping

• In a small bowl combine, freshly grated Parmesan cheese, freshly grated Romano cheese, and panko breadcrumbs. Stir well.

Assemble

• Grab a 9-inch cast iron skillet. Spray it with avocado 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 and enjoy.

Storage

• Store this cauliflower mash gratin in a sealed container in the refrigerator for three – four days. To reheat this dish, simply microwave it until heated through. Or you can reheat it in a nonstick skillet.

Frequently Asked Questions

Other Side Dish Potato Recipes to Consider Trying

• Seasoned Crispy Roasted Potatoes
• Greek Lemon Potatoes (twice baked)
• Crispy Sweet Potatoes with Tahini Dressing
• Easy Creamy Mashed Potatoes
• Miso Butter Sweet Potatoes
• Candied Sweet Potatoes