First up, a flavorful smashed cauliflower dish that will make plain, old, mashed potatoes jealous. Plus, it has the bonus of being able to travel, if you need a take & bake dish! This is by far, our favorite side dish.
Gather the cast. Cut the cauliflower into roughly 2 inch chunks. Leave the core on, it will cook just fine. If a small leaf sneaks in there, cook it, too. Rinse it off and add to a large stock pot. Add in a 1/2 cup of water and sprinkle with some salt. You want the cauliflower to steam cook. Get it to boiling over high heat and then cover, reduce heat and steam for 10 minutes or until the cauliflower is fork tender. Drain and return to pot.
Put the pot back on the still warm burner. Add in the cubed cream cheese, scallion, shredded cheddar and sour cream. Stir to melt the cheese. Grab a potato masher and mash the dickens out of it. Add salt and pepper to taste. That’s it. No butter, no milk, no kidding!
Spoon the cauliflower mixture into a greased 2qt casserole dish and top with the remaining 1/2 cup of cheddar cheese. Now, you can either cover the dish and refrigerate until needed, or put this in a 350º oven and bake for 20 minutes or until it’s bubbly and the cheese has browned. Remove and garnish with the reserved scallions. How easy was that? Now, go wow your guests.
Serves: 6 Prep time: 5 min Total cook time: 30 min
- 1 large head of cauliflower
- 1/4 cup sour cream
- 2 ounces low fat cream cheese – cubed
- 2 ounces or 1 cup shredded cheddar cheese – divided
- 1 scallion diced, reserve 1 tablespoon for garnish
- salt and pepper to taste
Heat oven to 350º. Grease a 2 qt casserole dish.
Cut cauliflower into 2 inch chunks. Rinse off. Put into a large stock pot with 1/2 cup of water and add a sprinkle of salt. Bring to boil over high heat. Cover and reduce to medium. Steam for 10 minutes or until fork tender, stirring halfway through cooking time. Drain and return to pot. Place pot on still warm burner and add the cubed cream cheese, 1/4 cup of sour cream, diced scallion and 1/2 cup of shredded cheddar cheese. Stir until cheese is melted. Using a potato masher, give it all a rough smash. If you want it really creamy, you can put it in a blender or food processor. Add salt and pepper to taste.
Spoon cauliflower mash into the greased casserole dish. Sprinkle top with the remaining 1/2 cup of cheddar cheese. Bake for 20 minutes or until bubbly and cheese has browned. Remove and top with reserved scallions.