May 21, 2018
Casseroles, Side Dishes, Dairy,
Vegetables, Cauliflower, North American, Cooking For A Crowd, Make-Ahead, Entertaining, Potluck, Hand Mix/Whisk, Oven Bake, Stove Top, Gluten-Free, Low Calorie, No Eggs, Vegetarian, Kosher Dairy, All Occasions more
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"This recipe was part of a Taste of Home article titled "25 Potluck Side-Dishes To Feed A Crowd" & credit was given to Sandie Parker of Elk Rapids, Michigan. Altho the recipe is primarily designed to serve 12 (3/4 cup serving size) for larger family gatherings & potluck occasions, it's easily halved to serve 6. It's also 1 of the best ways I've come across to make your kids (or grandkids) happy to eat their veggies. Sandie said "Unless someone tells you, you might not know you're eating cauliflower. But if you do like it, you'll love this version. It's buttery, cheesy & creamy w/a wow flavor." This dish can also be made ahead & frozen until ready for later use. See my NOTE RE FREEZE OPTION at the end of the Prep Steps for these cooking instructions. ENJOY!"
Preheat oven to 350°F. Place cauliflower florets in a stockpot & add water to cover. Bring to a boil. Reduce heat & simmer (uncovered) for 10-12 min or until very tender.
Drain & transfer to a lrg bowl. Mash cauliflower & then stir in the cheeses, cubed butter & seasonings. Transfer to a greased 13 x 9-inch baking dish.
In a sml bowl, mix bread crumbs & melted butter until evenly coated. Sprinkle over the cauliflower mixture & bake (uncovered) for 40-50 min or until heated through & the topping is golden brown.
NOTE RE FREEZE OPTION: Cool unbaked casserole; cover & freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 min before baking. Preheat oven to 350°F. Bake casserole as directed, increasing time as necessary to heat through & for a thermometer inserted in center to read 165°F.
JUST 1 MORE COMMENT: If you're not necessarily after a vegetarian dish, adding 1/2 lb or so of crisped & crumbled bacon might be a nice touch that would add both color & a textural component. :-)
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I have to admit that I don’t care much for recipes that try to pass cauliflower off as mashed “potatoes” or “rice”—they are still cauliflower. But this one as a side is really tasty and cheesey. I cut recipe in half easily.