So, I’m not a huge fan of cauliflower. I’ve always found it too strong for my tastes and really kind of bitter. If it’s on a relish tray, I avoid it, no matter how much dip I find. But since starting a lower carbohydrate diet, I’ve sort of missed potatoes. I started searching around the internet and found that cauliflower is an often-used alternative. Leery of all the promises, I combined a few recipes with my mother-in-law’s famous cheesy potatoes and after several experiments in my kitchen lab, Cheesy “FauxTators” was born! 🙂
Cheesy “FauxTators” Recipe…
I know what you’re thinking. I thought it too! Cauliflower CANNOT taste like potatoes. You’re right…it’s not exactly the same. But I’ve added a secret ingredient to the mix that helps to take away that powerful cauliflower taste. Are you ready for it? Prepared yellow mustard. I know, right!? Totally unexpected! But this, combined with cooking the cauliflower in water, helps to remove those strong flavors. It’s fabulous!
Another sweet trick to this recipe’s richness is the addition of ricotta cheese. It’s creamy and helps to give the cauliflower mash more thickness. Cheesy “FauxTators” wouldn’t be the same without it!
Finally, (I’m giving away all my secrets here!) sharp cheddar cheese adds a nice, tangy punch that boosts the believability of the recipe. Will everyone believe these are cheesy potatoes? Ummm…probably not. However, Cheesy “FauxTators” are a great potato substitute and really are very, very good! Even if we weren’t following a lower carb diet, this recipe would be a common addition to the dinner rotation. It’s faster than regular mashed potatoes, too! We really liked adding Five Minute Beef Roast over the top of the Cheesy “FauxTators…like a potato and beef bowl. Yum!
I hope you’ll keep an open-mind and try my Cheesy “FauxTators” recipe! It is great served as a side with pork chops, chicken breast, and even brats. Honestly, wherever you’d serve cheesy mashed potatoes, Cheesy “FauxTators” could be served instead.
Cheesy “FauxTators”: A Keto-Friendly Potato Alternative
Notes
Be sure to drain the cooked cauliflower very well, or the final dish will be soupy.
Ingredients
- 1 head cauliflower, washed and cut into florets
- 1/4 c. whole milk ricotta cheese
- 2 t. prepared yellow mustard
- 1 1/2 c. finely shredded sharp cheddar cheese
- 2 T. unsalted butter
- salt and pepper, to taste
Instructions
- Preheat oven to 350° F.
- Grease small casserole dish and set aside.
- In a large pot, add enough salted water to cover cauliflower and boil for 10 minutes, or until cauliflower is very tender. Drain well.
- Using a hand mixer or immersion blender, beat cauliflower until fluffy. Beat in ricotta, mustard, and cheddar until fluffy and smooth. Add salt and pepper to taste.
- Add mixture to greased casserole and dot with butter.
- Bake in preheated oven for 20-25 minutes until bubbly and edges slightly browned.
- Mix well and serve.
If you are following a low carb diet, please consider checking out my recipes for Dark Chocolate Peanut Butter Fat Bombs and Dark Chocolate Pudding. Both are perfect for a “sweet” fix!
