When I feel my clothes fitting a little too tight, a fast way to lose a few pounds is to go low carb for a little while. This is one of my very favorite low carb dishes because it tastes like cheesy mashed potatoes.
This is a great way to fix cauliflower to actually get people (including kids) to eat it. That’s because it’s filled with cheese!
If you’re watching your carbs it’s a great recipe and substitute for potatoes because it has very little carbs-the cream cheese has a few. I’ve used fresh and frozen cauliflower, and both work fine, but drain it well (especially the frozen) or you’ll end up with a watery mess.
You really don’t miss eating the carbs when you eat this with your meal, and sometimes I reheat a bowl for lunch the next day. One of my very favorites.
- 2 pkg 12 ounce each frozen cauliflower
- dash(es) salt
- dash(es) black pepper
- dash(es) creole or cajun seasoning
- dash(es) onion powder
- 3 Tbsp butter
- 8 oz cream cheese, cubed
- 1 1/2 c shredded cheddar or cojack cheese
- 1 tsp dried parsley
- dash(es) paprika
- 1. Preheat the oven to 350 degrees. Spray a 2 quart baking dish with nonstick cooking spray.
- 2. Cook the frozen cauliflower in boiling salted water 10 minutes, drain well. Mash with a potato masher gently for just a few seconds, leaving some chunks of cauliflower.
- 3. Add the salt, pepper, Cajun seasoning, onion powder, butter, cream cheese, parsley and 1 cup of the shredded cheese; mix well. Spoon into the prepared baking dish. Sprinkle with paprika and then the remaining 1/2 cup cheese.
- 4. Bake 20-25 minutes, or until bubbly and light brown on top.