Parmesan Mashed Cauliflower Gratin

5 from 1 vote

This light and fluffy Parmesan Mashed Cauliflower Gratin is the perfect side dish when you're looking for something light yet satisfying.

Prep Time25

Cook Time20

Total Time45

Course: Side Dish

Cuisine: American

Servings: servings

Calories: 226kcal

24 ounces cauliflower florets a large head of cauliflower broken down into florets will work too
16.9 ounces chicken broth or chicken bone broth for added nutrients
4 cups water
2 tablespoons butter
2 ounces cream cheese
½ teaspoon garlic powder
pinch kosher salt to season
few turns cracked black pepper to season

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.

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

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.

Leftovers can be stored in an airtight container in the refrigerator for thee to four days. Reheat in the microwave until warmed through.