Twice-Baked Smashed Cauliflower

Comfort Food is exactly what it sounds like… food which makes you feel comfortable and safe and all warm & cozy. Typically there is a problem with Comfort Food though – part of what makes it so “comfortable” is the extremely high level of fat and extra calories it is filled with (which does not make your clothes feel so comfortable in the end).

Twice Baked Loaded Cauliflower

Spring is Here – why not lighten up a classic Comfort Food? CAULIFLOWER replaces most of the potato-starch in this smashed & twice-baked dish. With no butter and lots of fresh cauliflower – you get all the comfort flavor while still fitting comfortably in your pants!

Seriously though, this dish is amazing! To be honest, I was pretty nervous as I was cooking this dish – was not sure how I could make cauliflower taste like potatoes. Magically though, everything about this recipe works and I have no reservations about digging into these instead of big bowl of potatoes!

 Smashed Twice-Baked Cauliflower

Twice-Baked Smashed Cauliflower
 
Prep time
Cook time
Total time
 
Author:
Serves: 4 as a side dish
Ingredients
  • 1 small head cauliflower
  • 1 medium potato
  • ½ cup light sour cream
  • ½ teaspoon butter powder
  • Salt & Pepper to taste
  • ¼ cup minced green onions
  • 2 -3 slices bacon, cooked until very crisp (optional - bacon bits can be used as well)
  • ½ cup sharp cheddar cheese
Instructions
  1. Preheat oven to 350 degrees.
  2. In a skillet, cook bacon until nice and crispy. Transfer to a plate lined with a paper towel to drain and then set aside until ready to use.
  3. Wash you Cauliflower & Potato. Cut out stem and core from cauliflower, and cut into small florets. Dice your Potato into a small cube. Cook in large pot of boiling salted water until tender, but not overly soft, about 12-15 minutes.
  4. Drain well and mash with potato masher or back of a spoon, leaving some chunks. Crumble the cooled bacon into pieces. Fold in the spices, powdered butter, sour cream, green onion, and about ¾ of the bacon and cheeses.
  5. Spread evenly in a medium-sized casserole dish. Sprinkle evenly with the remaining cheese and bacon. Bake 30-35 minutes, or until hot and bubbly.

Adapted from The Dainty Chef

Honey Dijon Corned Beef

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And I leave you with this, Today’s Question of the Day… What non-healthy food have you tried to re-mix, and how did it turn out for you?

Comments

Twice-Baked Smashed Cauliflower — 2 Comments

  1. I usually have a head of cauliflower in the fridge – I enjoy it raw with my other veggies – but this sounds like something I will try and enjoy. I’ll cut the recipe so I won’t have toeat it every day. Thanks for the recipe.
    LLK

    • This is a fantastically different way to eat Cauliflower than you are used to – it is amazing and can easily be scaled up or down 🙂