Home | Recipe | You-Sized Four Cheese Mashed Cauliflower

You-Sized Four Cheese Mashed Cauliflower

This has been a looooooong time coming.

I already have several Cauliflower “mac ‘n cheese” recipes here on the blog, and they all have one thing in common. The pictures SUCK!

Since I demonstrated how to make this dish in a recent Bariatric Foodie cooking class, I used that opportunity to rectify the situation. Because you guys just do not know. My very soul cringes when I see my oldest blog photos. I mean…I really can’t be blamed. I didn’t know any better at the time. But now that I know better, I’m committed to DOING better! And that’s what counts.

S’anyway, a few notes on this dish:

  • It really doesn’t matter what kind of cheeses you use. Play with it! One cheese should be sharp, though. Or else the whole thing is going to taste blah.
  • I add smoked paprika to give it a bacon-y flavor. But some other ideas are to add dry mustard powder (about a half-teaspoon, to amp up the tangy-ness), or hot sauce (which adds tang and a little bit of heat, plus additional color). I even once had a version with jalapenos in it!
  • You’ll see one ingredient used below called xanthan gum. You can usually find it in the natural foods section. It is a low-carb alternative to corn starch or flour for thickening sauces. It also stands in for gluten in gluten-free recipes. It can be pricey but one little bag will last you FOREVER. Trust me!

You-Sized Four Cheese Mashed Cauliflower
Print Recipe
    Servings Prep Time
    3-4 servings 15 minutes
    Cook Time
    30 minutes
    Servings Prep Time
    3-4 servings 15 minutes
    Cook Time
    30 minutes
    You-Sized Four Cheese Mashed Cauliflower
    Print Recipe
      Servings Prep Time
      3-4 servings 15 minutes
      Cook Time
      30 minutes
      Servings Prep Time
      3-4 servings 15 minutes
      Cook Time
      30 minutes
      Ingredients
      Servings: servings
      Instructions
      1. Preheat your oven to 350 degrees.
      2. Set a skillet over medium heat and allow it to get hot before adding the butter and cooking until it just melts. Quickly whisk in xanthan gum until a paste has formed.
      3. Add the milk and whisk more to get out the lumps. Cook 1-2 minutes, until it begins to thicken.
      4. Add the sharp cheddar, mild cheddar, and third cheese (I used asiago) and stir to get the melting process started. Cook for about 5-7 minutes. Cheese mixture will first turn grainy, then should become smoother.
      5. In a bowl, mix together the bag of cauliflower rice (still frozen) and the hot cheese mixture. Transfer it to ramekins or a very small casserole dish and bake, uncovered, for about 30 minutes or until cheese is done to your liking.
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      6 comments

      1. Lisa Willis

        What if you are using fresh cauliflower, should it be blanched or boiled lightly first?

        • Nikki Lynn

          It’s up to you. You can either put it in a food processor and combine with other ingredients and bake that way (increase bake time about 10 minutes and the cauliflower will have a nuttier flavor because technically it is roasted) or you can parboil it then mash it.

      2. EC EC

        My mind instantly goes to calories.
        Why aren’t calories posted on the recipes on this site?
        I hate to obsess about calories but that’s what my mind goes to.

      3. Michael Rodriguez
        Michael Rodriguez

        Hello, what size ramekin is used?
        Thanks,

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