Wednesday, December 9, 2015

Cheesy Cauliflower Casserole

The key to a good Thanksgiving dish is to take a healthy food and cover it in cheese/butter/gravy (I am only half-kidding). This year, I took steamed cauliflower and doused it in cheese. This recipe makes one large casserole dish (which is enough for your entire party to get an initial and a second serving), and has been adapted from Real Housemoms.

Prep Time: 20 minutes
Cook Time: 25 minutes

32 ounces of cauliflower florets, steamed
Eight (8) ounces of sharp cheddar cheese, shredded
Eight (8) ounces of monterey jack cheese, shredded
Eight (8) ounces of cream cheese
Four (4) tablespoons of heavy cream
One (1) cup of green onions, chopped
One (1) clove of garlic, minced
Salt and pepper to taste
Paprika to taste

Preheat your oven to 350F degrees.
In a large mixing bowl, cream 12 ounces of the shredded cheese, cream cheese, and heavy cream together.
Fold in green onions and garlic.
Drain any liquid from the steamed cauliflower, and spoon into the mixing bowl.

Stir cheese mixture and cauliflower together until completely mixed.
Spoon cauliflower into your casserole dish and spread evenly. Top with remaining four ounces of cheese.
Cover in foil and bake for 25 minutes.

Remove foil, turn oven to broil (450F degrees), and bake for another 5-7 minutes, or until the top is golden-brown.
Top with paprika.
Let cool and enjoy!