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*

Printable Recipe Card Below:

5 from 1 vote

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Baked Garlic Cauliflower Mash with Cheese Crust

Prep Time

12 mins

Cook Time

21 mins

Total Time

33 mins

 

Course: keto, low carb, primal

Cuisine: casserole, side dish

Servings: 3

Calories: 203 kcal

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

1. Preheat oven to 400 F. Chop cauliflower into florets.
2. Place a steamer insert into a pot and fill with water to just below the steamer insert.
3. Bring water to a boil. Add the cauliflower florets, cover, and steam for 10 minutes or until tender.
4. 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.
5. In a large food processor, add half of the cooked cauliflower. Cover and blend on high.
6. 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.
7. Add the cooked minced garlic, and ⅓ cup fresh mozzarella to the processor and blend until creamy, but still thick.
8. 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.
9. 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

Recipe Notes

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

Nutrition Facts

Baked Garlic Cauliflower Mash with Cheese Crust

Amount Per Serving (3 g)

Calories 203 Calories from Fat 135

% Daily Value*

Total Fat 15g 23%

Total Carbohydrates 7g 2%

Dietary Fiber 2g 8%

Sugars 2g

Protein 13g 26%

* Percent Daily Values are based on a 2000 calorie diet.

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