Recipe By Katie
Rating
Published Apr 2nd
Prep 15m Cook 22m Additional - Ready In 37m
Servings 1 2-quart baking dish Calories 194.8

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!

Recipe Ingredients

  • 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

Cooking Directions

  1. 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. 2 Preheat oven to 425 degrees F (220 degrees C). Butter a baking dish.
  3. 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. 4 Pour cauliflower mixture into prepared baking dish. Top with remaining Parmesan cheese, remaining mozzarella cheese, nutmeg, and red pepper flakes.
  5. 5 Bake in preheated oven until golden brown, about 12 minutes.

Nutrition Facts

  • 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

Chef's Notes

Use a steamer appliance or steamer insert to steam the cauliflower, if desired. Cooking times may vary for these methods.

Reviews

  1. I made a ton of changes but it's a great basic recipe to start with. I added Cheddar cheese and then topped it with grated parm. Also added nutmeg, red pepper flakes, heavy whipping cream. I put the cauliflower in the food processor and pulsed it to and nice coarse gravel. It was heaven in - Read more ...
  2. Added a couple tablespoons of minced garlic which made for a very flavorful dish. I also did not have shredded mozzarella and diced the fresh mozzarella I had instead. It ended up looking like marshmallows in the dish but still tasted delicious.
  3. I expected less of a cauliflower taste. Definitely prefer this recipe with soft boiled turnips instead of cauliflower.
  4. I cook a lot and I don't often say a recipe is difficult (and its not that it was difficult) but I felt like there were way too many steps for a simple side dish that wasn't very good. Then when it was time to mix it I did it in the pan like the - Read more ...
  5. Wowza! I subbed gruyere for the cheeses listed and put smoked paprika on the top along with the nutmeg. I can't believe how good this was! This is a must for the upcoming holidays.
  6. I haven't left many reviews but this is one dish that I had to take the time plus I see there's not many reviews for it yet but there should be. This is a great base recipe. I have made it as written as well as some substitutions when not all ingredients are handy. I - Read more ...
  7. So easy and everyone ate it all up.
  8. 5.10.16 I scaled this recipe down to 2 servings (1 head of cauliflower) and in this house this recipe would have served a minimum of 3 maybe even 4 (which makes this break down even nutritionally). I love the fact that this is a light substitution for mashed potatoes but most importantly it tastes good! - Read more ...
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