1 medium head cauliflower, cut into florets

1 tbsp chicken broth

¹⁄₂ tbsp unsalted butter, melted

2 garlic cloves

¹⁄₃ cup fresh mozzarella cheese, cubed

1 tsp fine grind sea salt

¹⁄₄ tsp ground black pepper

2 tbsp shredded Parmesan cheese

¹⁄₄ cup shredded cheddar cheese

¹⁄₂ tbsp chopped flat-leaf parsley

1 Preheat the oven broiler to high. Spray four 4-ounce (110g) ramekins with coconut oil cooking spray. Set aside.

2 Place a steamer basket with legs in the pot and add 1 cup water to the bottom of the pot. Add the cauliflower florets to the steamer basket.

3 Cover, lock the lid, and flip the steam release handle to the sealing position. Select Steam (High) and set the cook time for 3 minutes. When the cook time is complete, quick release the pressure.

4 Open the lid and transfer half the cauliflower florets to a large food processor or blender. Pulse until a thick, creamy texture is achieved.

5 Use a rubber spatula to scrape the sides of the blender and then add the remaining cauliflower florets along with the chicken broth and melted butter. Blend until thick and creamy.

6 Add the garlic, mozzarella, sea salt, and black pepper. Pulse until the ingredients are combined and a smooth, creamy texture is achieved.

7 Add equal amounts of the cauliflower mash to the prepared ramekins. Sprinkle ¹⁄₂ tbsp Parmesan and 1 tbsp shredded cheddar cheese over top of each ramekin.

8 Place the ramekins under the oven broiler for 4–5 minutes or until the cheese begins to brown. Remove from the oven and garnish each serving with equal amounts of the parsley. Serve hot.

tip To make this recipe dairy-free, omit the mozzarella and Parmesan, and substitute ¹⁄₂ tbsp avocado oil for the melted butter and ¹⁄₄ cup shredded almond cheese for the cheddar.