1tbspchicken brothor vegetable broth (I used bone broth)
⅓cupfresh mozzarella cheesechopped
Cheesy Crust Topping:
1 ½tbspparmesan cheese
1 ½tbspcheddar cheesegrated
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
* all nutritional data are estimates based on the products I used*