If you’ve been following a low-carb but were missing the mashed potatoes, we’re here to tell you it’s time to stop. This mashed cauliflower bake is an easy, gluten-free, and low-carb recipe to make on colder days or holidays when you want something rich and satisfying.
The dish is rich in flavor and packed with so many veggies, it’s packed with vitamins too! It’s so cheesy and creamy, you won’t even think about mashed potatoes anymore! It’s easy to customize the baked cauliflower mash according to your liking or the veggies you have on hand.
Think cauliflower is not for you? Think again. Once you try this recipe, you will change your mind.
Cook the cauliflower first. Boil the cauliflower in water or use the steam method (see our tips below). Once the cauliflower is cooked, transfer it to a large bowl and add the eggs. Use a hand blender to blend the mixture until smooth, then add the potato starch. The eggs, together with potato starch will help the cauliflower bake to thicken.
Grease a baking tray with a little bit of vegetable oil. Add the cauliflower mixture and set aside. Now prepare the vegetables. Dice the vegetables finely and cook in a pan in vegetable oil with the seasoning. Spoon the cooked vegetables over the cauliflower and spread it evenly on the tray. Add the stringy cheese and parmesan on top and cook in the oven until golden.
Just like potatoes, cauliflower is neutral enough to add your own flavors, so you can easily customize the dish as you like.
The cauliflower can also be steamed in the microwave. This not only saves time but also saves water. Wash the head of cauliflower, then cover, and microwave on high for 4-5 minutes.
Can’t find string cheese in a store near you? Use slices of fresh mozzarella instead.
Feel free to any other veggies (it’s a great way to empty the fridge!): mushrooms, leeks, zucchini, red onions, sweetcorn, or spinach. Just make sure to chop and sauté the veggies beforehand, and cook until all the moisture is removed.
Serve the Baked Cauliflower Mash with your favorite low-carb mains like grilled pork chops or roast chicken.
Store leftovers in the fridge (in an airtight container) for up to 4 days. Because of the high moisture content, it’s not suitable for freezing.
Boil the cauliflower in water with salt and milk for 10 minutes.
When the cauliflower is fork tender, transfer it to a bowl and add the egg.
Blend it until you get a smooth mixture.
Add the potato starch and mix.
Grease a baking tray with a little bit of vegetable oil. Spread the mashed cauliflower on the baking tray.
Dice the vegetables finely.
Cook the diced vegetables in a pan in vegetable oil.
Add salt, mint, and chili powder.
Pour the cooked vegetables over the cauliflower and spread it evenly on the tray.
Add the stringy cheese.
Sprinkle parmesan cheese on top and cook in the oven at 180°C for 30 minutes.
Remove the mashed cauliflower bake from the oven. Let it rest for few minutes, then slice, serve and enjoy.