Twice Baked Mashed Cauliflower Recipe
As many of you may know, I am toying with jumping into “most” of the Trim Healthy Mama. This is one of the recipes I made for dinner last week. Evan ate it, which was a shock! This recipe is super easy to make and delicious. Serve with a roast and you almost won’t miss your potatoes! I am sharing this recipe Trim Healthy Tuesday at Stacy Makes Cents link up as well!
Twice Baked Mashed Cauliflower Recipe (S)
- 1 large head cauliflower florets, cut off stems.
- 3 cups chicken broth
- 1 tablespoons butter (optional)
- 1 cup shredded cheddar cheese
- 1 clove minced garlic.
- 1/2 – 3/4 cup of sour cream
- salt and pepper to taste
Bring cauliflower & chicken broth to boil in a pot. Cook for 10-15 minutes in broth until cauliflower is soft, and the liquid is reduced.
Drain cauliflower. You will want to drain it well. Try to get most excess fluid off.
Put cauliflower in food processor. Add 1/2 cup of sour cream. Add 3/4 cup of cheese. Add minced garlic. Use the food processor (I prefer the pulse mode) until creamy. Use remaining 1/4 cup of sour cream if not creamy enough. Add salt and pepper to taste. Use butter if you like the buttery taste for mashed potatoes.
Place cauliflower in baking dish. Add remaining cheese to top. (I like to put some more pepper on top)
Bake on 350% for 20 minutes or until golden brown around the edges and cheese melted.
* Don’t skip the chicken broth in this recipe, it is just not the same making it with water.