Perfect replacement to mashed potatoes when carb-cutting or just want a delicious alternative. Serve with main dishes that include gravy–roast chicken, pot roast, or turkey. Don’t expect leftovers!
- 2 heads cauliflower, cored and cut into florets
- 2 tablespoons butter, or as needed
- 1 tablespoon all-purpose flour
- ½ cup chicken stock
- ¼ cup half-and-half
- ¼ cup shredded Parmesan cheese, divided
- ¼ cup shredded mozzarella cheese, divided
- ¼ cup snipped fresh chives
- ½ teaspoon salt, or to taste
- ¼ teaspoon ground black pepper, or to taste
- 1 pinch ground nutmeg
- 1 pinch red pepper flakes
- 1 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower florets, cover, and steam until very tender, about 15 minutes. Transfer cauliflower to a plate.
- 2 Preheat oven to 425 degrees F (220 degrees C). Butter a baking dish.
- 3 Melt 2 tablespoons butter in a saucepan over low heat. Whisk in flour until paste forms, about 1 minute. Whisk in chicken stock and cook until thickened, about 1 minute more. Add steamed cauliflower; whip with hand mixer or immersion blender until smooth, 1 to 2 minutes. Remove from heat; stir in half-and-half, all but 1 tablespoon of the Parmesan cheese, all but 1 tablespoon of the mozzarella cheese, chives, salt, and pepper.
- 4 Pour cauliflower mixture into prepared baking dish. Top with remaining Parmesan cheese, remaining mozzarella cheese, nutmeg, and red pepper flakes.
- 5 Bake in preheated oven until golden brown, about 12 minutes.
- Calories 194.8
- Carbohydrate 18.3 g
- Cholesterol 30.3 mg
- Fat 10.6 g
- Fiber 7.5 g
- Protein 10.6 g
- Saturated Fat 6.5 g
- Sodium 558.6 mg
- Sugar 7.3 g