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–+ servings

Crunchy Top Fauxtatoes

Maria Emmerich
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Appetizer, Egg Free, Side Dish
Cuisine American
Servings 6
Calories 415

Ingredients
  

"POTATOES:"

  • 1 head cauliflower
  • 1/4 cup onion diced, optional

CHEESE SAUCE:

  • 1/4 cup butter
  • 3 tablespoons Cream Cheese
  • 1/4 cup beef broth or chicken broth
  • 2 cups sharp cheddar cheese shredded
  • 1/4 cup Parmesan cheese shredded
  • Sea salt to taste
  • ground black pepper to taste

TOPPING:

  • 1/2 cup almonds crushed
  • 1/4 cup almond flour or pork dust
  • 2 tablespoons butter or coconut oil, melted

Instructions
 

  • Preheat oven to 375 degrees F.
  • To make the "POTATOES": Place cauliflower flowerets in a food processor. Pulse until larger "rice" sized pieces (click HERE to find the one I use) (or shred with a cheese grater to resemble shredded potatoes). Transfer the cauliflower to a 2 1/2 quart casserole dish and stir in diced onion if desired.
  • CHEESE SAUCE: In a saucepan, melt butter over medium heat. Stir in cream cheese and broth. Cook and stir for 2 minutes or until thickened. Reduce heat. Add the cheeses, stirring until cheese is melted. Add salt and pepper to taste. Remove from heat, pour over the veggie, and stir to combine.
  • TOPPING: In a small bowl, toss together crushed almonds, almond flour, and remaining butter, and sprinkle over the cheesy cauliflower. Bake for 30 minutes in the preheated oven, or until the top is golden and cauliflower if tender. Makes 6 servings. I LOVE THIS DISH!

Nutrition

Calories: 415 | Fat: 36g | Protein: 17g | Carbohydrates: 8g | Fiber: 4g | P:E Ratio: 0.4