I really got into mashed cauliflower a few years ago and I haven’t looked back since. I rarely eat regular mashed potatoes anymore; pretty much only at Thanksgiving and Christmas. The funny thing is that I don’t like cooked cauliflower in general. Something about it being mashed makes it alright. Or it’s all the other stuff that’s added in to give it a good flavor. That’s where you have to be careful. You don’t want to add so much other stuff like butter or milk that it’s not healthy anymore.
I thought of this low-carb mashed potato alternative for months ago. With Valentine’s Day creeping up, what better time to finally get this recipe in the books. Or ‘on the blog’ I should say. This is loaded up with parmesan cheese both grated and shaved. That’s the worst it gets if you consider cheese unhealthy. In this version, almond milk replaces regular milk (I’m lactose-intolerant) and I used ghee instead of BUTTer. I added the extra shaved parmesan cheese on top at the end and baked it because I wanted a nice crisp top. I guess this step can be optional if you’re running short on time but I highly recommend it.
This is the perfect healthy side dish for whatever extravaganza you might be cooking your honey for Valentine’s day dinner. I was able to get the entire dish into 2 ramekins however it was a lot. My husband and I ended up splitting one between the two of and saving the rest for leftovers. I talked about my love of leftovers in my previous post.
- 20 ounces cauliflower
- ¼ cup parmesan cheese, grated
- ¼ cup parmesan cheese, shaved or shredded
- 1 tbsp almond milk
- 2 tsp ghee
- ½ tsp salt
- ¼ tsp pepper
- Preheat oven to 375.
- Steam cauliflower and add to food processor.
- Add all other ingredients and puree until smooth.
- Add puree to oven-safe baking dishes and top with shaved parmesan cheese.
- Bake 10 minutes or until cheese is golden.