Twice Baked Mashed Cauliflower Recipes

TWICE-BAKED CAULIFLOWER

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 very tender, about 5 minutes.
• 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.
• 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.

LOW-CARB TWICE BAKED CAULIFLOWER

Steps:

• Preheat oven to 350F/180°C.
• Cut out stem and core from cauliflower, and cut into small pieces.
• Cook in large pot of boiling salted water until cauliflower is tender, but not overly soft.
• Drain well and mash with potato masher, leaving some chunks.
• Mix in cream cheese, sour cream, green onion, Parmesan, and 3/4 of the crumbled bacon.
• Spread evenly in a medium-sized glass casserole dish.
• Sprinkle with cheddar cheese and reserved bacon.
• Bake 30-35 minutes, or until hot and bubbly.

TWICE-BAKED POTATOES WITH CAULIFLOWER AND CHEESE

Steps:

• Preheat oven to 450.
• Scrub potatoes under running water; dry them, and rub the skin of each with the oil and a little salt. Pierce the skin of each in three or four places with the tines of a fork.
• Place the potatoes in the oven, and roast for 45 minutes to an hour, depending on the size of the potatoes, until they offer no resistance when a knife is inserted in their centers.
• While the potatoes are baking, put the cauliflower into a saucepan set over medium-high heat, and add the milk and bay leaves. Heat until almost boiling, then reduce flame to low, and simmer until tender, approximately 20 minutes.
• When the potatoes are done, remove them from the oven, slice them open down the middle and use a spoon to scrape out their flesh into a bowl. Add the butter, the cauliflower and a healthy splash of the milk, and mash to combine. Spoon the mixture back into the empty jackets, place on a baking sheet and shower with cheese. Return to the oven for approximately 15 minutes, until the cheese is melted and golden.

DOUBLE-BAKED MASHED POTATOES

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil over high heat. Reduce heat to medium; cover and cook for 15-20 minutes or until tender. Drain., In a large bowl, mash potatoes. Add the sour cream, milk, butter and 1 cup cheese. Stir in the onion, bacon, salt and pepper. Spoon into a greased 2-qt. baking dish. Sprinkle with remaining cheese. , Bake, uncovered, at 350° for 30-35 minutes or until heated though.

KETO TWICE BAKED LOADED MASHED CAULIFLOWER

Steps:

• Preheat oven to 400 degrees
• Melt butter in a large skillet over medium heat.
• Add garlic and sauté until fragrant, about 1 minute.
• Pour in cauliflower florets and chicken broth. Simmer on medium heat until cauliflower is tender, about 5-8 minutes.
• Drain fluid. Squeeze out excess fluid from the cauliflower by placing it between two paper towels. For thick mashed cauliflower, try to get as much fluid out as possible.
• In a food processor or blender, combine the cooked cauliflower, cream cheese, 1/4 cup parmesan cheese, salt and pepper. Puree until smooth.
• Add cheddar cheese, bacon, and green onions to the mashed cauliflower. Stir to combine. Transfer to a casserole dish and top with remaining parmesan cheese. Sprinkle ground pork rinds on top.
• Bake at 400 degrees for 20 minutes.

LOW-CARB, TWICE-BAKED CAULIFLOWER CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Bring a saucepan of water to a boil. Add cauliflower and cook until tender, but not overly soft, 3 to 5 minutes. Drain well and transfer cauliflower to a large bowl. Mash, using a potato masher, leaving some chunks.
• Reserve 1/2 cup Cheddar cheese and 1 tablespoon bacon bits. Mix remaining Cheddar cheese, remaining bacon bits, cream cheese, sour cream, green onions, butter, salt, and pepper into the mashed cauliflower in the bowl. Transfer mixture to an 8-inch square baking dish. Sprinkle reserved Cheddar cheese and bacon bits on top.
• Bake in the preheated oven until hot and bubbly, 30 to 35 minutes.

MASHED CAULIFLOWER BAKE

Steps:

• Preheat oven to 400°F. Grease 2-quart casserole or baking dish. Place cauliflower on two baking sheets and drizzle evenly with oil.
• Bake 25 minutes or until golden brown. (The browner the cauliflower, the darker the dish will be.) Remove from oven; reduce oven temperature to 350°F.
• In batches, process cauliflower in work bowl of food processor with salt, half-and-half and cream cheese. Transfer cauliflower mixture to large bowl, and stir in butter, chives and sour cream.
• Spoon cauliflower mixture into prepared casserole dish. Top with cheese and bacon.
• Bake 20 to 25 minutes. Serve warm.

MOCK TWICE BAKED POTATOES (CAULIFLOWER)

Steps:

• Pre-heat oven to 400 degrees.
• Place the frozen cauliflower in a 1 1/2-quart casserole. Add 1/2 cup water. Cover and microwave on high for 7 minutes. Stir and cook another 4 minutes. Let stand 2 minutes. Place in a colander to drain and blot with paper towels to absorb as much moisture as possible.
• Place the cauliflower in a food processor. Add the sour cream, cream cheese, butter, half the cheese, half the bacon, salt and pepper to processor. Process until contents have the smooth consistency of mashed potatoes.
• Grease the same casserole used for cooking the cauliflower and pour in the cauliflower mixture.
• Top with the remaining cheese and crumbled bacon.
• Bake uncovered 20 minutes at 400º or until lightly browned.