Mashed Cauliflower Au Gratin

Cauliflower is one of the most diverse foods I know, allowing you to prepare it and enjoy it in so many different ways.  You can eat it raw, roast it, mash it, make it into rice, make it in a soup, substitute it for potatoes, use it as a pizza crust, and the list goes on.  It's a cruciferous vegetable that's high in fiber, enhancing weight loss and proper digestion.  It's also high in B-vitamins which promote good energy levels, eyesight, healthy brain function, and red blood cell production.  Cauliflower's also a good source of antioxidants and phytonutrients that can help protect against cancer.  With it being in season during these fall months, it's my favorite time of year to get creative with it.  This mashed cauliflower au gratin came out so good!!  The gruyere is the star in the recipe and pairs perfectly with the parmesan to flavor the cauliflower just right.  To get the most flavor, make sure you grate both cheeses fresh.  In the end, you have a cheesy, buttery casserole with a crisp panko topping that melts in your mouth.  We ate ours as a nice low carb dinner with a fillet mignon and a side of green beans.  It would also make a nice side for Thanksgiving dinner.   

Recipe for Mashed Cauliflower Au Gratin:

Revised 10/21/20

Ingredients:

• 1 large or 2 small heads organic cauliflower, cut into large florets

• 8 tablespoons unsalted butter, cubed and divided

• 1 cup freshly grated Gruyere cheese, packed tightly

• 3/4 cup freshly grated parmesan cheese, packed tightly

• 3/4 teaspoon Kosher salt

• 1/4 teaspoon freshly ground black pepper

• 1/4 teaspoon nutmeg

• 1/2 cup panko bread crumbs

• Olive oil cooking spray

Directions:

Preheat oven to 375 degrees.

Lightly grease a 9X9 baking dish with cooking spray.

Bring a 4.5-quart pot of salted water to a boil.  Cook cauliflower 10-12 minutes or until very tender when pierced with a fork.  Drain.  Using the same the pot, wipe it out with a paper towel to dry it and put the drained cauliflower back in.  Mash the cauliflower with a potato masher until it’s the size of cauliflower rice. 

Stir 4 tablespoons butter, Gruyere, parmesan, salt, pepper, and nutmeg.  Set aside.   

Melt the remaining 4 tablespoons butter.  In a small bowl, mix it with the bread crumbs until evenly coated.   

Sprinkle half of the bread crumbs in the baking dish to create a thin crust.

Next add the cauliflower mixture.

Sprinkle the remaining bread crumbs over the cauliflower. Season with salt and pepper to taste. Bake, uncovered until the top is browned, about 25-30 minutes. Serve immediately.