Mashed Cauliflower Bake Recipe

Jump To Recipe
Avatar Author's default profile picture
Bobbie Published: January 11, 2021 Modified: June 1, 2021

How To Make Mashed Cauliflower Bake

Mashed cauliflower tossed with cheese then baked until bubbly makes a great side dish or main dish. You can also add more seasonings as desired.

Preparation: 15 minutes
Cooking: 15 minutes
Total: 30 minutes

Serves:

Ingredients

  • 1cauliflower head,coarsely chopped
  • 4ozcream cheese,softened
  • ¼cupparmesan cheese,grated
  • ½tspgarlic powder
  • salt and ground black pepper,to taste
  • ¼cupCheddar cheese,shredded or as needed

Instructions

  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.

  3. Add cauliflower, cover, and steam until tender for 5 to 10 minutes. Transfer cauliflower to a bowl.

  4. Mash cauliflower with cream cheese until smooth. Stir in Parmesan cheese, garlic powder, salt, and black pepper.

  5. Spoon mixture into a 1-quart casserole dish. Top with Cheddar cheese.

  6. Bake in the preheated oven until bubbling and Cheddar cheese is melted for 10 to 15 minutes.

Nutrition

  • Calories: 135.43kcal
  • Fat: 10.20g
  • Saturated Fat: 5.85g
  • Trans Fat: 0.06g
  • Monounsaturated Fat: 2.59g
  • Polyunsaturated Fat: 0.42g
  • Carbohydrates: 5.92g
  • Fiber: 1.91g
  • Sugar: 2.39g
  • Protein: 6.46g
  • Cholesterol: 30.61mg
  • Sodium: 281.02mg
  • Calcium: 150.57mg
  • Potassium: 311.85mg
  • Iron: 0.56mg
  • Vitamin A: 96.56µg
  • Vitamin C: 43.20mg
Advertisement
Continue Reading Below
Chat Bubble Icon Share your own special recipe
Submit Your Own Recipe

Have your own special recipe to share? Submit Your Recipe Today!

Advertisement
Continue Reading Below
Advertisement
Continue Reading Below

Related Baked Recipes

easy bakes alaska recipe
Cakes

Easy Baked Alaska

Impress your dinner guests with a plate of this baked…
Total 4 hrs 23 mins
Advertisement
Continue Reading Below
Comments

    Leave a comment

    Replying to