This is how I like to prepare mashed cauliflower: in tasty, cheesy chunks with a dash of heat! Rather than milk, add cream for a thicker consistency.
| Prep Time: | 10 mins |
| Cook Time: | 55 mins |
| Additional Time: | 5 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 3 |
| Yield: | 3 servings |
Ingredients
- 1 head cauliflower, broken into florets
- salt and ground black pepper to taste
- 4 cloves garlic, chopped, or more to taste
- ⅓ cup extra virgin olive oil
- ⅓ cup skim milk
- ⅓ cup shredded Cheddar cheese
- ⅛ teaspoon red pepper flakes
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Toss cauliflower, garlic, salt, and pepper together in a large bowl. Pour cauliflower onto a large sheet of aluminum foil and wrap tightly; place on a baking sheet.
- Bake in the preheated oven until cauliflower is tender, 45 to 55 minutes. Transfer cauliflower mixture to a bowl and mash to desired consistency.
- Mix olive oil and milk into mashed cauliflower mixture. Drop cauliflower mixture by the spoonful into muffin cups and top with Cheddar cheese and red pepper flakes.
- Bake in the preheated oven until cheese is melted, 10 to 15 minutes. Cool for 2 minutes before removing from the pan.
Nutrition Facts
| Calories | 338 kcal |
| Carbohydrate | 13 g |
| Cholesterol | 14 mg |
| Dietary Fiber | 5 g |
| Protein | 8 g |
| Saturated Fat | 6 g |
| Sodium | 148 mg |
| Sugars | 6 g |
| Fat | 29 g |
| Unsaturated Fat | 0 g |
Reviews
Nice change up for serving cauliflower.
Needs a binder like crumbs or flour to hold them in bites and provide some compnsistency. The cheese would be better mixed in with a bit on top. Overall, just not that tasty.
Definitely a keeper. I enjoyed these but made some changes. I roasted the cauliflower without the foil. I also had to use different cheese because I don’t have cheddar available to me. I used a 6 place muffin tin. I used three different cheeses, in two muffins: parmigiano reggiano and they were good. In another two I used a mild fontina, and they were delicate and good. In the last two I used pecorino romano and they were out of this world. I used an 1/8 teaspoon of crushed red peppers in each muffin, so if you like things spicy do add more than 1/8 to the mixture. I followed the advice of the other reviewer and added the cheese and the peppers in the mixture. They don’t get crunchy on the bottom. I debated flipping them over and broiling them to get them crunchy on the bottom but changed my mind after tasting them, they were good cooked just the way they are. Times and temperatures are right on. Thanks Ladanams for this recipe.
This turned out good and baking them in muffin tins worked great. I did add a little more than the 1/8 teaspoon of red pepper flakes knowing that wouldn’t be enough. Next time I make this I will mix in cheese to the mashed cauliflower prior to baking.