Rating: 4 stars
8 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

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 Summary

cook:
22 mins
total:
37 mins
prep:
15 mins
Servings:
4
Yield:
1 2-quart baking dish
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Preheat oven to 425 degrees F (220 degrees C). Butter a baking dish.

  • 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.

  • Pour cauliflower mixture into prepared baking dish. Top with remaining Parmesan cheese, remaining mozzarella cheese, nutmeg, and red pepper flakes.

  • Bake in preheated oven until golden brown, about 12 minutes.

Cook's Notes:

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

Nutrition Facts

195 calories; protein 10.6g; carbohydrates 18.3g; fat 10.6g; cholesterol 30.3mg; sodium 558.6mg. Full Nutrition
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