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.

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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!

WATCH THE RECIPE VIDEO.

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.

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Baked Garlic Cauliflower Mash with Cheese Crust

Ingredients

Baked Garlic Cauliflower Mash Ingredients:

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

Cheesy Crust Topping Ingredients:

• 1 tablespoon almond flour
• 1 ½ tablespoon Parmesan cheese
• 1 ½ tablespoon 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 tablespoon 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 tablespoon almond flour, 1 ½ tablespoon 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 tablespoon 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 ½ 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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Printable Recipe Card Below:

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Baked Garlic Cauliflower Mash with Cheese Crust

Stacey

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

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 12 mins

Cook Time 21 mins

0 mins

Total Time 33 mins

Course Side Dish

Cuisine American, side dish

Servings 3

Calories 203 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 1 head cauliflower small to medium size
• ½ tablespoon olive oil or butter
• 1 cloves to 2 garlic minced
• 1 tablespoon chicken broth or vegetable broth (I used bone broth)
• ⅓ cup fresh mozzarella cheese chopped
• ½ teaspoon sea salt
• ¼ teaspoon black pepper
• CHEESY CRUST TOPPING:
• 1 tablespoon almond flour
• 1 ½ tablespoon parmesan cheese
• 1 ½ tablespoon 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 tablespoon 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 tablespoon almond flour, 1 ½ tablespoon 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 tablespoon grated cheddar cheese. Return to oven and broil for a minute or two until cheese melt and bubbles. Serve

Video

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Notes

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

Nutrition

Serving: 0.5cupCalories: 203kcalCarbohydrates: 7gProtein: 13gFat: 15gFiber: 2gSugar: 2g

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

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