Mashed Cauliflower with a Parmesan Crust


What's better than a warm bowl of cheesy mashed cauliflower that resembles potatoes, tastes like mac and cheese, but without any of the carbs? I mean, if i'm being honest, some of the baked goods I've made in the past are probably better. But that's besides the point. It's still tasty af. And it lets me stuff my face with as much as I want without worrying about going over my carb intake for the day. 

So, lets to the to the meat and ...potatoes... of this recipe. (See what I did there?)



1 head of cauliflower

2 TBSP grass-fed butter

1 TBSP parmesan cheese

1/2 cup almond milk


1. Fill a pot with water and place on the stove

2. Place broken up pieces of cauliflower in the water and bring to a boil

3. Once it reaches a boil, bring down to let simmer for 12-15 minutes or until cauliflower is soft

4. Drain the cauliflower and place in a large bowl

5. I personally used a hand mixer, but using a masher or another way to mash the cauliflower is fine

6. Add in milk, butter and cheese and blend together

You can serve it like this, or continue on to the following steps:

7. Set oven to broil

8. Place mashed cauliflower in baking pan or skillet and then top with parmesan 

9. Broil on high until the parmesan begins to crisp.