Cheesy Mashed Cauliflower Bake Recipes

CHEESY MASHED CAULIFLOWER RECIPE BY TASTY

Steps:

• Chop the head of cauliflower into florets.
• Bring a medium pot of water to boil over medium-high heat. Add a pinch of salt and the cauliflower and boil for 15 minutes, or until the cauliflower is soft.
• Drain the cauliflower, then return to the pot.
• Add the butter, salt, and milk to the cauliflower.
• Mash the ingredients together until most of the milk is absorbed and the texture is creamy.
• Add pepper and the cheddar cheese and stir to combine.
• Add the chives and mix.
• Garnish with chives and more cheddar cheese.
• Enjoy!

MASHED CAULIFLOWER BAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• 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 tender, 5 to 10 minutes. Transfer cauliflower to a bowl.
• Mash cauliflower with cream cheese until smooth; stir in Parmesan cheese, garlic powder, salt, and black pepper. Spoon mixture into a 1-quart casserole dish; top with Cheddar cheese.
• Bake in the preheated oven until bubbling and Cheddar cheese is melted, 10 to 15 minutes.

CHEESY MASHED CAULIFLOWER BAKE

Steps:

• Preheat the oven to 350 degrees Fahrenheit.
• Cut the cauliflower away from the core and discard the core. Roughly chop the cauliflower florets into bite size chunks.
• If using an Instant Pot: Add 1 cup of water to the Instant Pot along with the chopped cauliflower. Close the lid and set the valve to sealing. Set to pressure cook for 3 minutes. When the 3-minute cook time is finished, turn the valve to quick release. Once all of the pressure is released, open the Instant Pot and pour the cauliflower into a colander to drain off any excess water.
• If using the stove top to cook the cauliflower: Place the cauliflower in a large pot and cover with water. Cover the pot with a lid and bring to a boil over medium-high heat. Reduce the heat to medium and simmer covered for 15 minutes, or until the cauliflower is very tender. Pour the cauliflower into a colander to drain.
• Pour the hot cauliflower into a large bowl and add the butter, heavy cream, garlic powder, salt, and pepper to taste. Use an immersion blender to puree the cauliflower until smooth, or transfer to a food processor to puree.
• Pour half of the cauliflower into a 9x12 glass casserole dish. Sprinkle with half of the shredded cheese. Top with the remaining cauliflower, then sprinkle with the rest of the cheese.
• Bake the mashed cauliflower for 25-30 minutes at 350 degrees until the cheese is melted and the cauliflower is bubbling around the edges.
• Serve hot with fresh chives if desired.

MASHED CAULIFLOWER AU GRATIN

Steps:

• Preheat oven to 350°. Place cauliflower in a stockpot; add water to cover. Bring to a boil. Reduce heat; simmer, uncovered, until very tender, 10-12 minutes. Drain; transfer to a large bowl. Mash cauliflower; stir in cheeses, cubed butter and seasonings. Transfer to a greased 3-qt. or 13x9-in. baking dish., In a small bowl, mix bread crumbs with melted butter until evenly coated; sprinkle over cauliflower mixture. Bake, uncovered, until heated through and topping is golden brown, 40-50 minutes. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

CAULIFLOWER CASSEROLE

Steps:

• Preheat oven to 325°. Place 1 in. of water in a saucepan; add cauliflower. Bring to a boil. Reduce heat; cover and simmer until crisp-tender, 5-10 minutes. Drain. , In a large bowl, combine cauliflower, sour cream, cheddar cheese, cornflakes, peppers and salt; transfer to a greased 2-qt. baking dish. Sprinkle with Parmesan cheese and paprika. , Bake, uncovered, until heated through, 30-35 minutes.

CHEESY LOW-CARB CAULIFLOWER BAKE

Steps:

• Preheat oven to 150°C.
• Cook cauliflower florets in boiling water to cover for 8-10 minutes until tender. Drain well. Return cauliflower to pot. Add butter, and mash to desired texture. Stir in sour cream, milk, salt, pepper and garlic powder. Stir in 1/2 cup cheese, half of the bacon and 1 green onion.
• Spoon mixture into a 1 1/2-quart baking dish lightly coated with cooking spray. Bake for 20 minutes or until thoroughly heated. Sprinkle with remaining 1/2 cup cheese and bacon. Bake another 5 minutes. Remove from oven, and sprinkle with remaining green onion.

CHEESY MASHED CAULIFLOWER - RACHAEL RAY

Steps:

• Add chicken stock and 1 tablespoon of extra-virgin olive oil, 1 turn of the pan, to a deep pot.
• Trim away greens and stems from the base of cauliflower. Cut away the core with a sharp paring knife. Set cored head into pot with broth.
• Cover pot and bring liquid to a boil. Reduce heat to medium low and cook cauliflower, covered, until tender, 8 to 10 minutes.
• Uncover the pot and mash the cauliflower.
• Let some liquid cook off as you smash the cheeses into the cauliflower.
• As the mixture thickens, turn off heat and season with salt, pepper and nutmeg. Stir in chives and transfer cauliflower to as serving dish.