Paleoish Cauliflower Cheesy Mash (Edit recipe)

Super light, cheesy, smooth Cauliflower Mash that will be a perfect side to anything you throw at it.

15 minutes

45 minutes

Difficulty:

Intermediate

This is our estimate based on online research.
Calories:	487
Fat:	33 g
Carbohydrates:	2 g
Protein:	29 g
Cholesterol:	109 g
Sodium:	902 mg
Fiber:	1 g
Sugars:	1 g
Calculated for total recipe.

by Paleoish

View original recipe

Serves: 5-6

Ingredients

2 Cauliflower, medium sized heads, about 10 cups
1 cup Bone Broth, chicken
.5 cup Almond Milk, unsweetened
.5 cup Plain Greek Yogurt, full fat, unsweetened
1.5 cup White Cheddar Cheese, shredded
.5 cup Parmigiano Reggiano, shredded
2 Tbsp Unsalted Butter
3 Garlic, cloves, minced or grated
Salt
Black Pepper

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Start off by cutting 2 medium sized cauliflower heads into small florets. Add to a big pot and cover with water. Sprinkle with 2 tsp salt then bring to a boil. This will take around 30 minutes to soften up. Check one of the florets with a fork and see if it is soft. Drain once soft and add strained cauliflower back to the pot.
Put heat on low and add in 1 cup chicken bone broth, 1/2 cup almond milk, 1/2 cup unsweetened full fat greek yogurt, and 2 tbsp butter. Stir around so that everything gets combined then use a hand blender to puree everything. If you don’t have one, you could do a a few batches in the blender to puree then re add that back to the pot.
Once you have a smooth puree, add in the 3 grated garlic cloves and the 1/2 cup parmigiana-reggiano. stir until cheese is melted then slowly sprinkle in the 1 1/2 cups shredded white cheddar while stirring. Once all of the cheese is melted and combined add in 1 1/2 tsp salt, 1/4 tsp pepper, 1/4 tsp garlic powder. Mix up then serve.