So, I grew up eating cauliflower in a different way than this healthy alternative. My mom would batter the florets in flour and fry them up. Well, it wasn’t *just* flour. If you’ve never had it that way, hang tight, I’ll add the recipe soon. This Parmesan Romano Cauliflower Mash takes less than 30 minutes from start to end and will have you patting yourself on the back because it’s the “right type of low carb” friendly dish – 1 cup is about 5 grams of carbs. Not bad, my friend. At that rate, you could have a second or third serving.
One of the key things to keep in mind is to use freshly grated Parmesan Romano cheese. I buy a huge bag of it at Costco. It freezes well, so if you’re not one to use a ton of cheese at one given time, throw that 80 pound back of goodness into the hibernation. If you don’t have room in your freezer, split it with a friend or neighbor. Great cheese goes a long way in dressing up any dish. Don’t settle for sawdust.
We also use this to top our Sheppard’s Pie recipe. Yes, we’ll be sharing that favorite as well. I just need to carve out some time to organize myself a little better. I was the kinda kid who had a backpack with the most beautiful (sparsely populated) trapper keeper. Do people even use those today?
If you did, comment below with what yours looked like. I decked mine out with unicorn and pegasus folders. You might be wondering what grade I was in at that time – I’ll let you figure it out. Hint, it was(n’t) in elementary school. Mahahahaaa!
Ok, seriously…on to the recipe already.
Parmesan Romano Cauliflower Mash
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