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

• 1 tbsp. butter
• 1 tsp. xanthan gum
• 1 cup milk
• 1/3 cup sharp cheddar cheese shredded
• 1/4 cup mild cheddar cheese shredded
• 1/3 cup asiago cheese shredded (or whatever cheese you like best!)
• 1/3 cup grated Parmesan
• smoked paprika optional
• 12 oz. frozen cauliflower rice
• salt and pepper, to taste

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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