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
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- 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.
- 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.
