Twice-Baked Cauliflower

4.4
(20)

This vegetarian and onion-free version of the dish turned out delicious. Even my cauliflower-hating wife loved it! Served with fresh cracked pepper brought the flavors out nicely.

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Prep Time:
15 mins
Cook Time:
35 mins
Total Time:
50 mins
Servings:
6
Yield:
1 8-inch square dish

Ingredients

  • 1 large head cauliflower, cut into florets with stems cut into bite-size pieces

  • 1 cup shredded Cheddar cheese, divided

  • ½ cup reduced-fat sour cream

  • 4 ounces reduced-fat cream cheese, softened

  • ¼ cup grated Parmesan cheese

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until very tender, about 5 minutes.

  3. Transfer cauliflower to a bowl and mash with a potato masher until few chunks remain; add 1/2 cup Cheddar cheese, sour cream, cream cheese, and Parmesan cheese and mix thoroughly. Spread the mixture into a 8-inch square casserole dish; top with remaining Cheddar cheese. Cover dish with aluminum foil or lid.

  4. Bake in preheated oven until hot and bubbling, 20 to 25 minutes. Remove cover and continue baking until the top is browned, about 10 minutes more.

Nutrition Facts (per serving)

196 Calories
13g Fat
10g Carbs
11g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 196
% Daily Value *
Total Fat 13g 17%
Saturated Fat 8g 41%
Cholesterol 41mg 14%
Sodium 274mg 12%
Total Carbohydrate 10g 4%
Dietary Fiber 4g 13%
Total Sugars 4g
Protein 11g
Vitamin C 65mg 326%
Calcium 246mg 19%
Iron 1mg 6%
Potassium 505mg 11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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