Baked Garlic Cauliflower Mash with Cheese Crust

• Gluten free

• Produce

  • 1 head Cauliflower, small to medium size
  • 1 cloves Garlic

• Canned Goods

  • 1 tbsp Chicken broth

• Baking & Spices

  • 1 tbsp Almond flour
  • 1/4 tsp Black pepper
  • 1/2 tsp Sea salt

• Oils & Vinegars

  • 1/2 tbsp Olive oil

• Dairy

  • 1 1/2 tbsp Cheddar cheese, grated
  • 1/3 cup Mozzarella cheese, fresh
  • 1 1/2 tbsp Parmesan cheese

Found on beautyandthefoodie.com

Description

Directions

• Preheat oven to 400 F. Chop cauliflower into florets.
• Place a steamer insert into a pot and fill with water to just below the steamer insert.
• Bring water to a boil. Add the cauliflower florets, cover, and steam for 10 minutes or until tender.
• While cauliflower in steaming, heat the olive oil or butter in a small frying pan over medium heat. Add minced garlic and stir for about 2 minutes or until softened. Remove from heat.
• In a large food processor, add half of the cooked cauliflower. Cover and blend on high.
• Add 1 tbsp of chicken broth, and a few more of the cauliflower florets to the processor; Blend on high. Using a spoon while processor is off, scrape sides of processor to get any unprocessed bits of cauliflower.
• Add the cooked minced garlic, and ⅓ cup fresh mozzarella to the processor and blend until creamy, but still thick.
• Spoon cauliflower mash into 3 ramekins or small ceramic bowls. In a small bowl combine: 1 tbsp almond flour, 1 ½ tbsp Parmesan cheese. Mix together. Sprinkle on top of each cauliflower mash dish.
• Bake at 400 F for 20 minutes or until slightly browning. Remove from oven and sprinkle each with a ½ tbsp grated cheddar cheese. Return to oven and broil for a minute or two until cheese melt and bubbles. Serve

Nutrition