Cheesy Baked Cauliflower Mash – Keto and Low Carb

This is a fun take on a twice baked potato, but without the guilt or tons of carbs! It’s full of flavor and if you are looking for a new way to prepare cauliflower, give this a try. It’s creamy, cheesy and has a crunchy crust on top.

Ingredients

1 head of cauliflower, cut into florets

1/2 cup mascarpone cheese

1/4 cup sour cream

2 tablespoons grass-fed butter

2 tablespoons heavy cream

1 cup shredded cheddar cheese

1/2 teaspoon garlic salt

1/4 teaspoon salt

1/2 cup crushed pork rinds (for the topping)

Preparation

Preheat oven to 375F.

Boil the cauliflower florets in part water/part chicken stock, until tender.  Drain and set aside.

Process pork rinds in the food processor, remove and set aside.  Add the cauliflower in the food processor and pulse for about 30 seconds.

Add the remaining ingredients (except for the pork rinds) and process until smooth and creamy.

Pour the mixture into a butter baking dish and top with the crushed pork rinds.  Bake for 15 minutes @ 375F.

Remove from the oven and raise the temperature to 425F.  Spray the top with an olive oil spray, and put back in the oven to bake an additional 10 minutes.

Allow to cool for at least 5 minutes before serving and enjoy!

Cheesy Baked Cauliflower Mash - Keto and Low Carb

Cheesy Baked Cauliflower Mash - Keto and Low Carb

Cheesy Baked Cauliflower Mash - Keto and Low Carb

Cheesy Baked Cauliflower Mash - Keto and Low Carb

 Makes 8 Servings

Macros:  Fat 22 grams – Protein 14 grams – Carbs 1 gram


Cheesy Baked Cauliflower Mash - Keto and Low Carb
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 
This is a fun take on a twice baked potato, but without the guilt and tons of carbs! It's full of flavor and if you are looking for a new way to prepare cauliflower, give this a try. It's creamy, cheesy and has a crunchy crust on top.
Course: Side Dish
Servings: 8
Ingredients
  • 1 medium head of cauliflower, cut into florets
  • 1/2 cup mascarpone cheese
  • 1/4 cup sour cream
  • 2 tablespoons grass-fed butter
  • 2 tablespoons heavy cream
  • 1 cup shredded cheddar cheese
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon salt
  • 1/2 cup crushed pork rinds (for the topping)
Preparation
  1. Preheat oven to 375F.
  2. Boil the cauliflower florets in part water/part chicken stock, until tender.  Drain and set aside.
  3. Process pork rinds in the food processor, remove and set aside.  Add the cauliflower in the food processor and pulse for about 30 seconds.  Add the remaining ingredients (except for the pork rinds) and process until smooth and creamy.
  4. Pour the mixture into a butter baking dish and top with the crushed pork rinds.  Bake for 15 minutes @ 375F.
  5. Remove from the oven and raise the temperature to 425F.  Spray the top with an olive oil spray, and put back in the oven to bake an additional 10 minutes.
  6. Allow to cool for at least 5 minutes before serving and enjoy!

Leave a Reply

avatar

  Subscribe  
Notify of