International dishesVegetable DishesEurope and North America10 minutes preparation, 30 minutes cooking
Baked cauliflower mash with Parmesan makes a quick side. The cauliflower blends smooth and the top bakes to a golden, crisp cheese crust. The difficulty is moisture, since cauliflower still holding water turns the dish soggy.
The cauliflower has to be thoroughly drained before it is blended with 10g of butter using a hand blender. The oven goes to 250 degrees C and the dish bakes for 10 minutes until the Parmesan browns. The cheese for the top is divided evenly between the plates.
This batch weighs about 670g, at roughly 69 calories per 100g.
Method
Drain 600g of cauliflower florets thoroughly and put them into a measuring jug.
Blend the cauliflower with 10g of butter using a hand blender until smooth, or to whatever thickness you like.
Divide the cauliflower mash between 3 or 4 ovenproof dishes.
Mix 1 tablespoon of torn Parmesan or Mozzarella cheese into each portion of mash.
Scatter the remaining 2 tablespoons of cheese over the surface of each portion.
Add another 1 tablespoon of powdered Parmesan cheese and some finely ground dried parsley on top.
Bake in an oven preheated to 250 degrees C for 10 minutes, until the cheese has melted and the Parmesan has turned brown.
Eat straight from the oven.
Tips
Without a hand blender, steaming the cauliflower and mashing it with a fork works.
The cauliflower has to be thoroughly drained, as too much water left in turns the dish soggy.
Parmesan in powdered form is what the recipe wants, and finely grated Parmesan replaces it.
This one also sits well in place of mashed potato.
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