If you need a low carb alternative to your favorite potato dish, this Garlic Parmesan Duchess Cauliflower is going to be your new lifesaver!
If you’re tired of all of the cauliflower rice in your life, this Garlic Parmesan Duchess Cauliflower is a great alternative side dish.
If you’ve never had a duchess potato, you’re seriously missing out. I first had them when I had prepare them in culinary school, but since then they’ve been absent in my regular meals. Maybe it’s because of the whole piping bag/tip situation, but that shouldn’t deter you from making them. What’s a couple of extra dishes after all? Duchess potatoes are a classic French dish that made its way into fancy American dinner parties quite some time ago. They’re not AS popular as they used to be, but we’re bringing them back people. And we’re making them low-carb.
Cauliflower has been everywhere the last few years, from the rejuvenation of the Whole Roasted Cauliflower to mashed potato-like purees to cauliflower pizza crust and of course, cauliflower rice. I decided to try subbing steamed cauliflower for potatoes in classic duchess potatoes and the result were so good! If you don’t want to bother with piping the puree onto a baking sheet, you could pour it in a baking dish and bake it like a casserole. I would maybe up the baking time, but just keep an eye on it after 20 minutes. If you’re on a low-carb diet or just want to incorporate more veggies into your dinners, try this duchess cauliflower out for a change!
- 1 medium head cauliflower, cut into florets (I used green cauliflower, hence why it's green)
- 2 whole cloves garlic
- ¼ cup milk
- 2 tbsp butter
- ¼ cup Parmesan cheese
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 egg yolks
- Preheat oven to 425º.
- Steam the cauliflower and garlic for 10-12 minutes until fork tender.
- Place the steamed cauliflower, garlic, milk, Parmesan, butter, salt and pepper, and egg yolks in the bowl of a food processor or blender and puree until smooth.
- Transfer the mixture to a piping bag or ziplock bag fitted with a star piping tip. Pipe onto a parchment or Silpat lined baking sheet.
- Bake at 425º for 25 minutes until they are set and golden brown.