I challenge you to try this recipe. Serve it to your family but don’t tell them what it is. They will say it’s cheesy mash potatoes. This is so good, It’s just like mashed potatoes. This low carb comfort food is now a staple for me. It’s what I make when I want potatoes. There is a lot of cheese, but that’s what makes it good…
Makes 8 servings
1 bag (750g) of frozen cauliflower
500 ml chicken stock
3 sprigs fresh rosemary
2 cloves garlic, peeled and smashed
1 tsp salt
1 1/2 cups whole milk, warmed
1/4 cup extra-virgin olive oil
2 cups four cheese italian blend, shredded
1 cup grated Parmesan
Place the cauliflower, rosemary and garlic in a large pot and cover with chicken stock.
Bring to a boil over medium-high heat. Boil until fork-tender, about 10 minutes. Drain and remove the rosemary sprigs.
Put cauliflower and garlic in a food processor and blend until smooth.
Using the same pot, add the milk and olive oil and warm through, about 5 minutes. Add puréed cauliflower mixture back into the pot. Stir everything together using a rubber spatula.
Add the mozzarella, parmesan and salt and continue to stir until everything has combined and the cheese is melted. About 5 to 7 minutes. It will start to bubble a bit.
For this dish I put 1 teaspoon of salt as my chicken stock has salt in it. So as always, add salt to taste.
I can’t be bothered grating cheese so I bought the Italian mix of shredded cheese which works really well with this, but any cheese would do.
This makes a lot and can be frozen or kept in the fridge for a week.