Baked Garlic Cauliflower Mash with Cheese Crust

Baked Garlic Cauliflower Mash with Cheese Crust

A baked garlic cauliflower mash with cheese crust on top. Low carb, gluten free and primal.

WATCH THE RECIPE VIDEO⇑⇑

Baked Garlic Mashed Cauliflower with Cheese Crust is an insanely delicious, low carb, gluten free, a primal alternative to baked mashed potato casserole. I just gave my old baked mash potato recipe a healthy make-over, and oh my did it ever turn out good!

That cheesy crust on top of the garlic mashed cauliflower was a hit with even my cauliflower hating family. They thought I did half potato & half cauliflower, but it was all cauliflower (sneaky me!). The fresh mozzarella added to the cauliflower mash really gave it a creamy thick “potato like” texture.

Give this a try and let me know what you think. Be sure to use a medium to large sized food processor, not those small or mini sized ones. Also, I gave the choice of 1 to 2 cloves garlic, so you can adjust how strong you like your garlic flavor. I made a short recipe video to watch below.

Baked Garlic Cauliflower Mash with Cheese Crust

Ingredients

Baked Garlic Cauliflower Mash Ingredients:

• 1 head cauliflower (small to medium size)
• ½ tbsp olive oil, or butter
• 1 to 2 cloves garlic, minced
• 1 tbsp chicken broth, or vegetable broth (I used bone broth)
• ⅓ cup fresh mozzarella cheese, chopped
• ½ tsp sea salt
• ¼ tsp black pepper

Cheesy Crust Topping Ingredients:

• 1 tbsp almond flour
• 1 ½ tbsp Parmesan cheese
• 1 ½ tbsp cheddar cheese, grated

Directions:

1. Preheat oven to 400 F. Chop cauliflower into florets. Place a steamer insert into a pot and fill with water to just below the steamer insert.
2. Bring water to a boil. Add the cauliflower florets, cover, and steam for 10 minutes or until tender.
3. While cauliflower in steaming, heat the olive oil or butter in a small frying pan over medium heat. Add minced garlic and stir for about 2 minutes or until softened. Remove from heat.
4. In a large food processor, add half of the cooked cauliflower. Cover and blend on high.
5. Add 1 tbsp of  chicken broth, and a few more of the cauliflower florets to the processor; Blend  on high. Using a spoon while processor is off, scrape sides of processor to get any unprocessed bits of cauliflower.
6. Add the cooked minced garlic, and ⅓ cup fresh mozzarella to the processor and blend until creamy, but still thick.
7. Spoon cauliflower mash into 3 ramekins or small ceramic bowls. In a small bowl combine: 1 tbsp almond flour, 1 ½ tbsp Parmesan cheese. Mix together. Sprinkle on top of each cauliflower mash dish.
8. Bake at 400 F for 20 minutes or until slightly browning. Remove from oven and sprinkle each with  a ½ tbsp grated cheddar cheese. Return to oven and broil for a minute or two until cheese melt and bubbles. Serve

Nutritional Data: Servings: 3 ( just over 1/2 cup each), Cal: 203, Carbs: 7 g, Net Carbs: 5 g, Fiber: 2 g, Fat: 15 g, Protein: 13 g, Sugars: 2 g.  * all nutritional data are estimates based on the products I used*

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5 from 1 vote

Baked Garlic Cauliflower Mash with Cheese Crust

Baked Garlic Mashed Cauliflower with Cheese Crust is an insanely delicious, low carb, gluten-free, a primal alternative to baked mashed potato casserole.

Course keto, low carb, primal

Cuisine casserole, side dish

Keyword baked garlic cauliflower mash, keto cauliflower mash, low carb cauliflower mash

Prep Time 12 minutes

Cook Time 21 minutes

Total Time 33 minutes

Servings 3

Calories 203kcal

Author Stacey

Ingredients

• 1 head cauliflower small to medium size
• ½ tbsp olive oil or butter
• 1 cloves to 2 garlic minced
• 1 tbsp chicken broth or vegetable broth (I used bone broth)
• ⅓ cup fresh mozzarella cheese chopped
• ½ tsp sea salt
• ¼ tsp black pepper
• Cheesy Crust Topping:
• 1 tbsp almond flour
• 1 ½ tbsp parmesan cheese
• 1 ½ tbsp cheddar cheese grated

Instructions

• Preheat oven to 400 F. Chop cauliflower into florets.
• Place a steamer insert into a pot and fill with water to just below the steamer insert.
• Bring water to a boil. Add the cauliflower florets, cover, and steam for 10 minutes or until tender.
• While cauliflower in steaming, heat the olive oil or butter in a small frying pan over medium heat. Add minced garlic and stir for about 2 minutes or until softened. Remove from heat.
• In a large food processor, add half of the cooked cauliflower. Cover and blend on high.
• Add 1 tbsp of chicken broth, and a few more of the cauliflower florets to the processor; Blend on high. Using a spoon while processor is off, scrape sides of processor to get any unprocessed bits of cauliflower.
• Add the cooked minced garlic, and ⅓ cup fresh mozzarella to the processor and blend until creamy, but still thick.
• Spoon cauliflower mash into 3 ramekins or small ceramic bowls. In a small bowl combine: 1 tbsp almond flour, 1 ½ tbsp Parmesan cheese. Mix together. Sprinkle on top of each cauliflower mash dish.
• Bake at 400 F for 20 minutes or until slightly browning. Remove from oven and sprinkle each with a ½ tbsp grated cheddar cheese. Return to oven and broil for a minute or two until cheese melt and bubbles. Serve

Notes

* all nutritional data are estimates based on the products I used*

Nutrition

Serving: 3g | Calories: 203kcal | Carbohydrates: 7g | Protein: 13g | Fat: 15g | Fiber: 2g | Sugar: 2g

Tried this recipe?Mention on Instagram @gfbeautyandthefoodie or tag #gfbeautyandthefoodie!

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