Who needs mashed potatoes when you can make this light and fluffy parmesan mashed cauliflower gratin? Made from simple clean ingredients, this mashed cauliflower recipe is the perfect side dish with any meal. So, skip the potatoes and make this delicious cauliflower recipe instead.

Parmesan Cauliflower Mash Gratin

About this recipe

Guys, I was honestly shocked by the texture and flavor in this parmesan mashed cauliflower gratin recipe. It’s creamy, fluffy and delicious. Exactly how you would expect traditional mashed potatoes to be. Except this side dish recipe is a much lighter than traditional mashed potatoes.

What added so much flavor to the cauliflower was boiling the cauliflower in a combination of water and Smart Chicken’s garlic rosemary bone broth. You’ll want to boil the cauliflower until it is fork tender. Drain the liquid, and add the warm cauliflower to the food processor along with the butter, cheese and spices. Buzz until it is well combined. Then, add the cauliflower to a prepared cast iron skillet, and top it with freshly grated cheese and the panko breadcrumb mixture. Bake until golden brown and crispy. The breadcrumbs and cheese create a layer of crispy goodness that is hard to resist. Seriously, I had a hard time not licking the cast iron pan clean.

Parmesan Cauliflower Mash Gratin

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 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. 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 cauliflower 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!

Parmesan Cauliflower Mash Gratin

Storage

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 until heated through. Or you can reheat it in a non-stick skillet. Either way, it will work really well. Please see below for the nutritional information. This parmesan mashed cauliflower makes four light servings.

Parmesan Cauliflower Mash Gratin
Parmesan Cauliflower Mash Gratin

Parmesan Mashed Cauliflower Gratin

Who needs mashed potatoes when you can make this light and fluffy parmesan mashed cauliflower gratin? Made from simple clean ingredients, this mashed cauliflower recipe is the perfect side dish with any meal.
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Ingredients

Cauliflower Mash

  • 16.9 ounces bone broth, 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

Equipment

  • 3.5-quart pot to boil cauliflower
  • colander
  • food processor
  • 9 inch cast-iron skillet
  • small mixing bowl

Instructions 

  • 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.

Nutrition

Serving: 1serving, Calories: 291kcal, Carbohydrates: 16g, Protein: 18g, Fat: 18g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 55mg, Sodium: 891mg, Potassium: 581mg, Fiber: 4g, Sugar: 4g, Vitamin A: 610IU, Vitamin C: 83mg, Calcium: 347mg, Iron: 1mg