Description
A creamy, golden cauliflower mash infused with turmeric, roasted garlic, and rich cheeses for a comforting paleo-inspired twist on mashed potatoes.
Ingredients
Units
Scale
- 1 head cauliflower (about 2 pounds)
- 6 tablespoons salted butter
- 3/4 to 1 cup whole milk
- 3 1/2 teaspoons Jada Turmeric Chicken Salt
- 1/4 cup freshly grated Pecorino Romano
- 1/4 cup freshly grated Parmesan
- Fine ground black pepper, to taste
- 4 to 5 roasted garlic cloves
- A couple shakes of Jada Lime Chicken Salt
- 4 or 5 ramekins (3 inches in diameter by 2 inches deep), buttered
Instructions
- Steam cauliflower florets until tender, about 8–10 minutes, then drain thoroughly to remove excess moisture.
- In a small saucepan, heat butter and milk together until warm but not boiling.
- Transfer steamed cauliflower to a food processor. Add roasted garlic, Jada Turmeric Chicken Salt, Jada Lime Chicken Salt, black pepper, and both cheeses.
- Blend while slowly adding the warm milk mixture until smooth and creamy. Adjust seasoning and texture to taste.
- Spoon the mash into buttered ramekins. Top with a sprinkle of cheese and pepper.
- Optional: Broil for 2–3 minutes for a lightly golden crust.
- Serve hot and enjoy the creamy, flavorful cauliflower mash.
Notes
- Drain cauliflower well to avoid watery mash.
- Blend while ingredients are warm for smooth consistency.
- Use ghee and skip cheese for a fully paleo version.
- Broil before serving for an extra golden top.
Nutrition
- Serving Size: 1 ramekin
- Calories: 220
- Sugar: 4g
- Sodium: 590mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 40mg