Cheesy Cauliflower Casserole. A lower carb healthier version of “cheesy potatoes AKA Crack Potatoes, now crack cauliflower.
This is one of those recipes I have done so many times that I never measure anything. But to write it down, I did measure tonight. It was the best one in a long time. Maybe I don’t measure well just by sight.
In our old high carb days, we made “cheesy potatoes”. This is the low carb version of that. It’s fast and easy. It also is made with things we usually have on hand.
Cook the entire bag of cauliflower in the microwave. I use a covered dish with about a tablespoon of water on the “frozen vegetable” setting. Or follow instructions on package.
Slice green onions. Move cauliflower to mixing bowl and mash with potato masher. You could also use a mixer or food processor, but you are NOT trying to cream this. Add cheddar cheese, sour cream, scallions, salt, and pepper.
Mix well and move to baking pan. May be refrigerated or cooked now. Cook in preheated oven 375 convection until top is browned. About 20 minutes. (you may adjust the temp depending on your needs for timing or cooking with other foods)
Try to let set for 5 minutes before serving. Heat leftovers in the oven. Much better than microwaved.
July 28, 2016