Have you heard all these wacky rumors that about being able to substitute cauliflower for potatoes and no one can tell the difference? Well, I’ve learned that its true to a certain extent. Cauliflower has such a mild taste that when mashed up, it is easy to mistake it for potatoes. However, in my opinion, the texture is never quite the same.
Despite the difference in texture, this twice baked cauliflower recipe is so good, I don’t know that I’ll ever be making the potato version again. This also opened up a world of inspiration for me. What other potato dishes can I swap cauliflower for? Could I make “fries” with cauliflower? What about scalloped cauliflower “potatoes”?
I think there’s going to be some kitchen experimenting going on in my near future. In the meantime, TRY THIS! Its really, really good.
- 1large head cauliflower
- 1 tbsp butter
- ½ tsp salt
- ¼ tsp pepper
- ½ cup sour cream
- ½ cup green onions, chopped
- 1 cup cheddar cheese, grated
- 4 slices bacon, cooked until crisp then crumbled
- Preheat oven to 350
- Spray an 8x8 baking dish with cooking spray
- Cut cauliflower into florets. Boil in a large pot until tender but not overly soft.
- Transfer cauliflower to a large bowl and mash with a potato masher.
- Add the butter, salt, pepper, sour cream, green onions, and ¾ of the chopped bacon. Stir to combine.
- Place mixture into baking dish, top with cheddar cheese then remaining chopped bacon.
- Bake for 30 minutes