Fully Loaded Smashed Cauliflower
Servings 8 servings
Calories 432kcal
Ingredients
- 2 lb cauliflower florets steamed [See Cook's notes]
- 1 8 oz container chive and onion cream cheese softened
- 1/2 cup sour cream
- 4 Tbsp butter melted
- 1 0.4 oz package dry buttermilk ranch dressing mix
- 1/4 tsp black pepper
- 1/4 cup grated Parmesan cheese
- 6-8 slices bacon cooked and crumbled
- 4 medium green onions thinly sliced
- 2 1/2 cup shredded Colby-Jack cheese divided
- 1/3 cup crushed garlic-pepper french fried onions optional [i.e. Fresh Gourmet]
Instructions
- Preheat the oven to 350°F. Spray a 2 quart baking dish with cooking spray. Set aside. Steam the cauliflower for 8-10 minutes until tender. Drain well.
- Place into a medium-size mixing bowl. Use a fork to smash the steamed cauliflower leaving chunky.
- To the bowl add the whipped cream cheese, sour cream, melted butter, dry buttermilk ranch, black pepper, Parmesan cheese, bacon crumbles, green onions, and 1 1/2 cup of shredded cheese. Mix until fully combined. [Reserve 3 Tbsp bacon crumbles and green onions for the top]
- Pour the cauliflower mixture into the baking dish. Sprinkle the top with 1 cup of shredded Colby-Jack cheese and a few bacon crumbles. Top with french fried onions, if desired.
- Bake for 30 minutes until golden and bubbly.
- Garnish with reserved sliced green onions. Serve immediately.
Notes
a) This dish works well with low fat dairy products.
b) 2 lb cauliflower florets would be approximately equal to 2 medium heads of cauliflower, stems removed.
b) 2 lb cauliflower florets would be approximately equal to 2 medium heads of cauliflower, stems removed.
Nutrition
Serving: 1cup | Calories: 432kcal | Carbohydrates: 7g | Protein: 6g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 36mg | Sodium: 253mg | Potassium: 409mg | Fiber: 2g | Sugar: 3g | Vitamin A: 351IU | Vitamin C: 56mg | Calcium: 81mg | Iron: 1mg