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This vegetarian and onion-free version of the dish turned out delicious. Even my cauliflower-hating wife loved it! Served with fresh cracked pepper brought the flavors out nicely.
Ingredients
- 1 large head cauliflower, cut into florets with stems cut into bite-size pieces
- 1 cup shredded Cheddar cheese, divided
- ½ cup reduced-fat sour cream
- 4 ounces reduced-fat cream cheese, softened
- ¼ cup grated Parmesan cheese
Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C).
Step 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. Add cauliflower, cover, and steam until very tender, about 5 minutes.
Step 3
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.
Step 4
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.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 196 | |
| % Daily Value * | |
| Total Fat13g | 17% |
| Saturated Fat8g | 41% |
| Cholesterol41mg | 14% |
| Sodium274mg | 12% |
| Total Carbohydrate10g | 4% |
| Dietary Fiber4g | 13% |
| Total Sugars4g | |
| Protein11g | |
| Vitamin C65mg | 326% |
| Calcium246mg | 19% |
| Iron1mg | 6% |
| Potassium505mg | 11% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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