Follow us 148.4k
If you're looking for a tasty and satisfying side dish your whole family will love, make this cheesy Parmesan cauliflower mash!
It only takes 15 to 20 minutes to make from scratch and will keep in the fridge for several days. You can serve this cauli-mash with any proteins including roast chicken, salmon, pork chops or steak — the options are endless!
Follow us 148.4k
Hands-on Overall
Serving size about 200 g/ 7 oz
Nutritional values (per about 200 g/ 7 oz)
Net carbs5.7 grams
Protein9.9 grams
Fat18.9 grams
Calories235 kcal
Calories from carbs 10%, protein 17%, fat 73%
Total carbs9.2 gramsFiber3.5 gramsSugars3.4 gramsSaturated fat11.7 gramsSodium806 mg(35% RDA)Magnesium34 mg(9% RDA)Potassium532 mg(27% EMR)
Ingredients (makes 5 servings)
- 1 large cauliflower, cut into florets (900 g/ 2 lbs)
- 3/4 stick unsalted butter (85 g/ 3 oz)
- 1 cup grated parmesan cheese or hard cheese of choice (90 g/ 3.2 oz)
- 1 tsp sea salt, or more to taste
- 1/2 tsp ground black pepper
- Optional: fresh herbs of choice
Instructions
- Wash the cauliflower and cut into smaller florets. Place on a steaming rack inside a pot filled with about 2 cups (480 ml) of water. Bring to a boil and cook for about 10 to 12 minutes. When done. remove the lid and let the steam escape.
- Place the hot cooked cauliflower into a blender and add the butter, grated Parmesan (or any hard cheese of choice), salt and pepper.
- Process until smooth and creamy.
- Serve, optionally sprinkled with more cheese and fresh herbs of choice.
- To store, place in a container and refrigerate for up to 4 days. For longer storage, this mash can be frozen for up to 3 months.
Cheesy Parmesan Cauliflower Mash
Step by Step
Ingredients
- 1 large cauliflower, cut into florets (900 g/ 2 lbs)
- 3/4 stick unsalted butter (85 g/ 3 oz)
- 1 cup grated parmesan cheese or hard cheese of choice (90 g/ 3.2 oz)
- 1 tsp sea salt, or more to taste
- 1/2 tsp ground black pepper
- Optional: fresh herbs of choice
Instructions
- Wash the cauliflower and cut into smaller florets. Place on a steaming rack inside a pot filled with about 2 cups (480 ml) of water. Bring to a boil and cook for about 10 to 12 minutes. When done. remove the lid and let the steam escape.
- Place the hot cooked cauliflower into a blender and add the butter, grated Parmesan (or any hard cheese of choice), salt and pepper.
- Process until smooth and creamy.
- Serve, optionally sprinkled with more cheese and fresh herbs of choice.
- To store, place in a container and refrigerate for up to 4 days. For longer storage, this mash can be frozen for up to 3 months.
Nutrition (per serving, about 200 g/ 7 oz)
Calories235kcal
Net Carbs5.7g
Carbohydrates9.2g
Protein9.9g
Fat18.9g
Saturated Fat11.7g
Fiber3.5g
Sugar3.4g
Sodium806mg
Magnesium34mg
Potassium532mg
Detailed nutritional breakdown (per about 200 g/ 7 oz)
Do you like this recipe? Share it with your friends!
