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!

Katie
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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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

195 calories; 10.6 g total fat; 30 mg cholesterol; 559 mg sodium. 18.3 g carbohydrates; 10.6 g protein; Full Nutrition

Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/24/2017
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 have switched the chives for parsley and I have added turkey bacon finely chopped. I eyeball the actual ingredients but then I'm sure we all do that. Each time it comes out fantastic. This will be a mainstay of my kitchen from here on out. I have served it on the side of cabbage rolls and the combination is amazing. My husband puts the sauce from the rolls on top as you would gravy on mashed potatoes. I have also used it as the "mashed potato" topping on my empanada filling since I always make way too much filling so I turn it into a sort of sheppards pie. This is a very versatile base recipe for many dishes. The best part is I don't have to squeeze out the water after steaming as I do when I make the cauliflower pizza dough recipe. This is just a wonderful recipe that everyone should try at least once. You will be hooked. I will also say I do use frozen cauliflower florets rather than fresh cauliflower because frozen is in my opinion fresher than the "fresh" produce we get in these parts plus I always have it in the freezer ready to go. Read More
(6)

Most helpful critical review

Rating: 3 stars
09/15/2018
I expected less of a cauliflower taste. Definitely prefer this recipe with soft boiled turnips instead of cauliflower. Read More
8 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
02/24/2017
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 have switched the chives for parsley and I have added turkey bacon finely chopped. I eyeball the actual ingredients but then I'm sure we all do that. Each time it comes out fantastic. This will be a mainstay of my kitchen from here on out. I have served it on the side of cabbage rolls and the combination is amazing. My husband puts the sauce from the rolls on top as you would gravy on mashed potatoes. I have also used it as the "mashed potato" topping on my empanada filling since I always make way too much filling so I turn it into a sort of sheppards pie. This is a very versatile base recipe for many dishes. The best part is I don't have to squeeze out the water after steaming as I do when I make the cauliflower pizza dough recipe. This is just a wonderful recipe that everyone should try at least once. You will be hooked. I will also say I do use frozen cauliflower florets rather than fresh cauliflower because frozen is in my opinion fresher than the "fresh" produce we get in these parts plus I always have it in the freezer ready to go. Read More
(6)
Rating: 5 stars
02/24/2017
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 have switched the chives for parsley and I have added turkey bacon finely chopped. I eyeball the actual ingredients but then I'm sure we all do that. Each time it comes out fantastic. This will be a mainstay of my kitchen from here on out. I have served it on the side of cabbage rolls and the combination is amazing. My husband puts the sauce from the rolls on top as you would gravy on mashed potatoes. I have also used it as the "mashed potato" topping on my empanada filling since I always make way too much filling so I turn it into a sort of sheppards pie. This is a very versatile base recipe for many dishes. The best part is I don't have to squeeze out the water after steaming as I do when I make the cauliflower pizza dough recipe. This is just a wonderful recipe that everyone should try at least once. You will be hooked. I will also say I do use frozen cauliflower florets rather than fresh cauliflower because frozen is in my opinion fresher than the "fresh" produce we get in these parts plus I always have it in the freezer ready to go. Read More
(6)
Rating: 5 stars
05/10/2016
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! But do keep in mind that it still tastes like cauliflower not potatoes but that s a compromise I can occasionally make (I do love mashed potatoes). Thanks Katie for sharing your recipe. Read More
(3)
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Rating: 5 stars
10/07/2017
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. Read More
(2)
Rating: 4 stars
10/12/2016
So easy and everyone ate it all up. Read More
(1)
Rating: 3 stars
09/15/2018
I expected less of a cauliflower taste. Definitely prefer this recipe with soft boiled turnips instead of cauliflower. Read More
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Rating: 4 stars
02/11/2020
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 my mouth I didn't care about the main course all I wanted to eat was this. Read More
Rating: 4 stars
01/10/2019
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. Read More
Rating: 2 stars
02/01/2018
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 recipe says but that was a mistake the cauliflower jumped out of the pan all over the kitchen and made a HUGE mess. I transferred it to a pot but it still jumped out too much for my taste. Then it wouldn't even mix well I kept having to add more chicken stock. In the end it was sort of flavorless. Even though I added extra cheese and extra spice. Topped it with a butt load of green onions and that was the only way we could all eat it. I liked it ok but the mess and the effort gives it 2 stars. Sorry. Read More