We just got our first grill the other day. In my mind, grilling means hot dogs, hamburgers, loaded baked potatoes, baked beans and lots of cold ice cream. Unfortunately, the weather has been non-stop rain. So I brought the fun indoors and baked this loaded mashed cauliflower. The instructions here are just a guide. You can easily add crumbled cooked bacon or pre-shredded chicken to make it heartier, swap the plain cream cheese for sundried tomato cream cheese or jalapeno cream cheese, or cook the entire thing on top of a layer of taco meat. It’s a handy base recipe to have in your arsenal.
- 2 bags of Frozen Cauliflower
- 8oz. Plain Cream Cheese
- 8oz. Sour Cream
- 4 green onions, finely chopped
- ½ cup shredded cheddar cheese
- Salt and Pepper
- Preheat oven to 350 degrees.
- Boil frozen cauliflower until very soft, approximately 10 minutes.
- Drain and place in a large bowl.
- Mash until there are no longer any large chunks.
- Add cream cheese, green onions, sour cream, cheddar cheese, salt and pepper.
- Stir well to incorporate all ingredients. You can do this by hand or with a standing mixer using the paddle attachment.
- Spoon into a greased baking dish.
- Bake for 30 minutes.
Gather up:
- 2 16oz bags of Frozen Cauliflower
- 8oz. Plain Cream Cheese
- 8oz. Sour Cream
- 4 green onions, finely chopped
- 1/2 cup shredded cheddar cheese
- Salt and Pepper
Preheat oven to 350 degrees.
Boil frozen cauliflower until very soft, approximately 10 minutes.
Drain and place in a large bowl.
Mash until there are no longer any large chunks.
Add cream cheese, green onions, sour cream, cheddar cheese, salt and pepper.
Stir well to incorporate all ingredients. You can do this by hand or with a standing mixer using the paddle attachment.
Spoon into a greased baking dish.
Bake for 30 minutes.
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