I saw an intriguing recipe on America’s Test Kitchen a few weeks ago for Duchess Potatoes. I immediately thought how delicious it could be made with cauliflower! This low carb recipe is super easy because I started with frozen riced cauliflower. Once baked, a golden brown crust forms on the top of the casserole creating a contrast to the creamy, buttery cauli-mash inside. This side dish is going to be a favorite on my Keto Thanksgiving Buffet this year.
Duchess Cauliflower Casserole
Makes 6 servings (1/2 cup each)
20 ounces frozen riced cauliflower
2 tablespoons heavy cream
1 tablespoon unsweetened almond or coconut milk
1 large egg, separated
1/2 teaspoon salt
1/8 teaspoon black pepper
A pinch of nutmeg
4 tablespoons melted unsalted butter, divided
1. Preheat the oven to 450 degrees Fahrenheit. Heat riced cauliflower in a large saucepan until thawed and most of the excess liquid has evaporated. Remove from heat and puree in a food processor until a mashed potato consistency is reached.
2. Whisk together the heavy cream, almond or coconut milk, egg yolk, salt, pepper and nutmeg. Stir this mixture into the mashed cauliflower along with 2 tablespoons of the melted butter until well combined.
3. Grease a small casserole dish and spread the cauliflower mash evenly in the dish.
4. Whisk together the egg white, remaining 2 tablespoons of melted butter and a pinch of salt. Pour 1/2 to 3/4 of the egg white mixture on the top of the cauliflower mash. Tilt the pan and allow the egg white mixture flow into the corners and all over the top until evenly coated. Use the flat side of a sharp knife to carve a diamond pattern into the top of the casserole, pressing only about 1/4 inch into the surface.
5. Place in the preheated oven on the middle rack and bake for 25-30 minutes, turning 1/2 way through cooking. Bake until the crust is a nice golden brown. Remove from oven and allow to rest for about 15-20 minutes before serving.
Nutritional Information per serving (1/2 cup): 120 calories, 4.6 g carbohydrate (2.2 g dietary fiber, 2.3 g sugars), 10.6 g total fat (6.4 g saturated fat, 0 g trans fat), 58 mg cholesterol, 234 mg sodium, 31 mg calcium, 14 mg potassium, 1 mg iron, 47 mg Vit C, 107 IU Vit A, 3.4 g protein. Net carbs per serving: 2.4 grams
Photo and recipe by Kathy Sheehan, copyright 2020
All rights reserved. Please do not duplicate without the author’s permission.