02 March 2017

Rather than mashed potatoes to go with Herb Crusted Cod Filets tonight, I thought I would try a cheesy cauliflower bake I have been thinking about. It turned out pretty tasty if I say so myself.


1 lb cauliflower florets (yield of a 1.75-2 lb head)
2 tablespoons butter
1/4 cup sour cream
2 tablespoons 1% milk
1/2 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1 cup shredded sharp cheddar cheese, divided


Preheat oven to 375°F.

In a large saucepan or pot, cover cauliflower florets with water and boil 8–10 minutes until tender. Drain very well. Return cauliflower to pot. Add butter, and mash to desired texture using a potato masher. Stir in sour cream, milk, salt, garlic powder and onion powder. Stir in 1/2 cup cheese.

Spoon mixture into a 1 1/2-quart baking dish greased or lightly coated with cooking spray. Bake 18-20 minutes until cooked through. Top with remaining 1/2 cup cheese and bake another 5 minutes.

Yields approx. 4 one cup servings, at about 285 Kcal per serving. You can lower the calories a little by using low-fat sour cream, skim milk and low-fat cheese, but I think the trade off in taste just isn’t quite worth it.

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