Scalloped Mascarpone Cauliflower is meal-time perfection with its cheesy flavor and creamy texture that elevates this nutritious vegetable to new heights!
It’s funny to me how my recipes develop at times. For instance, take this Scalloped Mascarpone Cauliflower, I had mascarpone leftover from this Low-Carb Peach Mascarpone Flatbread I needed to use. I’ve been leaning to a more plant-based diet lately and wanted to use it with a vegetable.
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Scalloped Mascarpone Cauliflower
I was pleasantly pleased how good Scalloped Mascarpone Cauliflower is. I’m a total Mac n Cheese lover and this gave me that same luscious, creamy, cheesy mouth feel while cutting calories tremendously with the cauliflower instead of pasta. As well, mascarpone is gluten-free and works beautifully partnered with cauliflower.
For my taste, I used a good bit of salt, pepper, and garlic. Adjust those seasonings to your liking.
As well, I used almond milk, but whole milk or heavy cream would make this side dish even more decadent.
Tips and Tidbits
- First of all, cauliflower is very low in calories yet high in vitamins. In fact, cauliflower contains some of almost every vitamin and mineral that you need.
- Cauliflower is high in fiber, with 3 grams of fiber in one cup of cauliflower.
- As well, cauliflower is a great source of antioxidants, which protect your cells from harmful free radicals and inflammation.
- Finally, cauliflower is low in carbs.
Please keep in mind that nutritional information is a rough estimate and can vary based on products used.
Scalloped Mascarpone Cauliflower
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Save To Your Recipe BoxIngredients
- 1 head cauliflower cut into florets
- 8 ounces mascarpone
- 1/2 cup Parmesan cheese
- 1/2 cup almond milk
- 1 clove garlic minced
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
Instructions
- Place cauliflower florets in a microwave and oven safe dish and cover. Microwave 3 minutes.
- Preheat oven to 375 degrees F.
- Whisk mascarpone, milk, 1/4 cup Parmesan, garlic, salt, and pepper until smooth.
- Pour over cauliflower. Sprinkle with remaining Parmesan.
- Bake at 375 degrees for 25 to 30 minutes.
- Rest 5 minutes before servings
Notes
Nutrition
You can also find great recipes here or at Meal Plan Monday or Weekend Potluck.
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