Ingredients
- 1 large head cauliflower, cut into florets with stems cut into bite-size pieces
- 1/2 cup reduced-fat sour cream
- 1 cup shredded Cheddar cheese, divided
- 1/4 cup grated Parmesan cheese
- 4 ounces reduced-fat cream cheese, softened
Method
- Firstly, Preheat oven to (175 degrees C) 350 degrees F.
- 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,, and Parmesan cheese ; sour cream, cream 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, twenty to twenty-five mins. Remove cover and continue baking until the top is browned, about ten mins more.
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