Best Twice Baked Cauliflower Recipes

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LOW-CARB, TWICE-BAKED CAULIFLOWER CASSEROLE



Low-Carb, Twice-Baked Cauliflower Casserole image

A twist to the twice-baked potato, for those looking for an alternative.

Provided by buddyboy02

Categories     Side Dish     Vegetables     Cauliflower

Time 1h

Yield 6

Number Of Ingredients 8

1 large head cauliflower, chopped
1 ½ cups shredded reduced-fat Cheddar cheese
½ cup bacon bits (such as Hormel®)
½ (8 ounce) package low-fat cream cheese
½ cup low-fat sour cream
¼ cup minced green onions
3 tablespoons butter
salt and ground black pepper to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Bring a saucepan of water to a boil. Add cauliflower and cook until tender, but not overly soft, 3 to 5 minutes. Drain well and transfer cauliflower to a large bowl. Mash, using a potato masher, leaving some chunks.
  • Reserve 1/2 cup Cheddar cheese and 1 tablespoon bacon bits. Mix remaining Cheddar cheese, remaining bacon bits, cream cheese, sour cream, green onions, butter, salt, and pepper into the mashed cauliflower in the bowl. Transfer mixture to an 8-inch square baking dish. Sprinkle reserved Cheddar cheese and bacon bits on top.
  • Bake in the preheated oven until hot and bubbly, 30 to 35 minutes.

Nutrition Facts : Calories 240.4 calories, Carbohydrate 10.5 g, Cholesterol 46.3 mg, Fat 15.6 g, Fiber 3.6 g, Protein 16.4 g, SaturatedFat 9.2 g, Sodium 639.9 mg, Sugar 3.7 g

TWICE-BAKED CAULIFLOWER



Twice-Baked Cauliflower image

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.

Provided by Rachel Meytin

Categories     Fruits and Vegetables     Vegetables     Cauliflower     Mashed

Time 50m

Yield 6

Number Of Ingredients 5

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

Steps:

  • 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.

Nutrition Facts : Calories 196.2 calories, Carbohydrate 10 g, Cholesterol 41.2 mg, Fat 13.1 g, Fiber 3.5 g, Protein 11.3 g, SaturatedFat 8.2 g, Sodium 274.2 mg, Sugar 3.6 g

TWICE BAKED CAULIFLOWER WITH BACON



Twice Baked Cauliflower with Bacon image

Awesome substitute for mashed potatoes and a great way to get kids to eat their veggies!!!

Provided by Kelly Marie Cook

Categories     Fruits and Vegetables     Vegetables     Cauliflower     Mashed

Time 35m

Yield 4

Number Of Ingredients 10

cooking spray
2 (20 ounce) bags frozen cauliflower
¼ cup sour cream
¼ cup plain yogurt
1 tablespoon salted butter, softened
1 cup shredded Cheddar cheese, divided
2 tablespoons bacon bits
1 tablespoon chopped fresh chives
1 teaspoon minced garlic
½ teaspoon black pepper

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease a large, square baking dish with cooking spray.
  • Put cauliflower in a microwave-safe bowl and cook in microwave oven until tender, about 6 minutes.
  • Blend cauliflower in a food processor until smooth; add sour cream, yogurt, and butter and process again until smooth.
  • Mix blended cauliflower mixture in a bowl with 3/4 cup Cheddar cheese, bacon bits, chives, garlic, and black pepper; spread into the prepared baking dish and top with remaining Cheddar cheese.
  • Bake in preheated oven on the middle rack until cheese is melted, about 15 minutes. Switch oven to 'broil' and continue baking until the top is golden brown, 3 to 5 minutes more.

Nutrition Facts : Calories 262.8 calories, Carbohydrate 15.8 g, Cholesterol 47 mg, Fat 17.1 g, Fiber 6.6 g, Protein 15.6 g, SaturatedFat 10.2 g, Sodium 392.5 mg, Sugar 7.6 g

TWICE-BAKED POTATOES WITH CAULIFLOWER AND CHEESE



Twice-Baked Potatoes With Cauliflower and Cheese image

This is a recipe that nods at a lesson taught by the British writer Nigel Slater, which is to poach the cauliflower in bay-leaf scented milk while the potatoes bake. The soft florets are then mashed in with the potato flesh and a healthy splash of the cooked milk. Add butter. Top with cheese.

Provided by Sam Sifton

Time 1h15m

Yield 4 servings

Number Of Ingredients 8

4 large baking potatoes, like russets
1 teaspoon olive oil
Kosher salt
1 small head of cauliflower, cut into florets
3 cups milk
2 bay leaves
4 tablespoons unsalted butter
1 cup grated Parmesan cheese.

Steps:

  • Preheat oven to 450.
  • Scrub potatoes under running water; dry them, and rub the skin of each with the oil and a little salt. Pierce the skin of each in three or four places with the tines of a fork.
  • Place the potatoes in the oven, and roast for 45 minutes to an hour, depending on the size of the potatoes, until they offer no resistance when a knife is inserted in their centers.
  • While the potatoes are baking, put the cauliflower into a saucepan set over medium-high heat, and add the milk and bay leaves. Heat until almost boiling, then reduce flame to low, and simmer until tender, approximately 20 minutes.
  • When the potatoes are done, remove them from the oven, slice them open down the middle and use a spoon to scrape out their flesh into a bowl. Add the butter, the cauliflower and a healthy splash of the milk, and mash to combine. Spoon the mixture back into the empty jackets, place on a baking sheet and shower with cheese. Return to the oven for approximately 15 minutes, until the cheese is melted and golden.

Nutrition Facts : @context http, Calories 643, UnsaturatedFat 9 grams, Carbohydrate 80 grams, Fat 26 grams, Fiber 6 grams, Protein 25 grams, SaturatedFat 16 grams, Sodium 1540 milligrams, Sugar 13 grams, TransFat 0 grams

LOW-CARB TWICE BAKED CAULIFLOWER



Low-Carb Twice Baked Cauliflower image

Low-Carb Twice Baked Cauliflower (Makes 6-8 servings; recipe adapted slightly from The Low Carb Gourmet.) http://www.kalynskitchen.com/2006/09/twice-baked-cauliflower-recipe.html http://kalynsprintablerecipes.blogspot.com/2009/08/twice-baked-cauliflower.html

Provided by joelmw

Categories     Cauliflower

Time 55m

Yield 6 serving(s)

Number Of Ingredients 7

1 large head cauliflower
4 ounces cream cheese (low-fat or regular, do not use fat-free)
1/2 cup sour cream (low-fat or regular, do not use fat-free)
1/4 cup minced green onion
1/4 cup freshly grated parmesan cheese (if you only have finely grated Parmesan, use a bit less)
6 slices bacon, cooked until very crisp, fat blotted with paper towel and then crumbled
1 cup sharp cheddar cheese (I used Kraft 2% milk sharp cheddar, but use the cheese you prefer as long as it's sharp cheddar)

Steps:

  • Preheat oven to 350F/180°C.
  • Cut out stem and core from cauliflower, and cut into small pieces.
  • Cook in large pot of boiling salted water until cauliflower is tender, but not overly soft.
  • Drain well and mash with potato masher, leaving some chunks.
  • Mix in cream cheese, sour cream, green onion, Parmesan, and 3/4 of the crumbled bacon.
  • Spread evenly in a medium-sized glass casserole dish.
  • Sprinkle with cheddar cheese and reserved bacon.
  • Bake 30-35 minutes, or until hot and bubbly.

Nutrition Facts : Calories 268.6, Fat 21.7, SaturatedFat 11.8, Cholesterol 59.7, Sodium 366.1, Carbohydrate 9.1, Fiber 2.9, Sugar 4.2, Protein 11.5

MOCK TWICE BAKED POTATOES (CAULIFLOWER)



Mock Twice Baked Potatoes (Cauliflower) image

I made this for Thanksgiving once and one of my daughter's friends wanted to know what was in the "potatoes"! People who claim to dislike cauliflower love this dish.

Provided by Sooz Cooks

Categories     Cauliflower

Time 40m

Yield 6 serving(s)

Number Of Ingredients 8

16 ounces frozen cauliflower
1/2 cup sour cream
2 ounces cream cheese (cut up)
1 tablespoon butter
1 cup cheddar cheese, divided
6 slices bacon, fried and crumbled, divided
1 1/4 teaspoons salt
1/4 teaspoon pepper

Steps:

  • Pre-heat oven to 400 degrees.
  • Place the frozen cauliflower in a 1 1/2-quart casserole. Add 1/2 cup water. Cover and microwave on high for 7 minutes. Stir and cook another 4 minutes. Let stand 2 minutes. Place in a colander to drain and blot with paper towels to absorb as much moisture as possible.
  • Place the cauliflower in a food processor. Add the sour cream, cream cheese, butter, half the cheese, half the bacon, salt and pepper to processor. Process until contents have the smooth consistency of mashed potatoes.
  • Grease the same casserole used for cooking the cauliflower and pour in the cauliflower mixture.
  • Top with the remaining cheese and crumbled bacon.
  • Bake uncovered 20 minutes at 400º or until lightly browned.

HAM AND CAULIFLOWER TWICE-BAKED POTATOES



Ham and Cauliflower Twice-Baked Potatoes image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h45m

Yield 8 servings

Number Of Ingredients 12

1/2 cup low-sodium chicken broth
Kosher salt and freshly ground pepper
6 tablespoons heavy cream
1 cup grated Swiss cheese (about 4 ounces)
1/4 cup chopped fresh parsley
2 teaspoons dijon mustard
2 tablespoons breadcrumbs
4 medium russet potatoes (10 to 12 ounces each)
6 tablespoons unsalted butter
1/2 cup finely chopped ham steak or thick-sliced Black Forest deli ham
1 small leek, halved lengthwise and thinly sliced (white and light green parts only)
1 cup finely chopped cauliflower

Steps:

  • Position racks in the middle and upper third of the oven; preheat to 400 degrees F. Scrub the potatoes and dry well. Bake directly on the middle oven rack until easily pierced with a knife, 45 to 50 minutes. Remove from the oven; let cool 5 minutes.
  • Meanwhile, melt 2 tablespoons butter in a medium skillet over medium heat. Add the ham and leek; cook, stirring occasionally, until the leek is wilted, about 6 minutes. Add the cauliflower and chicken broth; season with salt and pepper. Bring to a simmer, cover and cook until the vegetables are tender, 4 to 5 minutes. Uncover and lightly mash the cauliflower. Increase the heat to medium high and cook until the liquid evaporates, 2 to 3 more minutes.
  • One at a time, hold each potato with a kitchen towel and halve lengthwise. Scoop the flesh into a large bowl, leaving a 1/4-inch-thick shell. Mash the flesh with 2 tablespoons butter, the heavy cream and cheese until almost smooth and the cheese melts. Stir in the ham mixture, parsley and mustard; season with salt and pepper. Melt the remaining 2 tablespoons butter; brush the potato skins with some of the butter and season the insides with salt and pepper. Set on a baking sheet. Add the breadcrumbs to the remaining melted butter.
  • Mound the filling into the potato skins and sprinkle the tops with the breadcrumb mixture. Return to the oven on the top rack and bake until the filling starts browning and the skins are crisp, 18 to 20 minutes.

CHEESY TWICE BAKED CAULIFLOWER RECIPE - (4.7/5)



Cheesy Twice Baked Cauliflower Recipe - (4.7/5) image

Provided by á-50835

Number Of Ingredients 12

1/2 head cauliflower (6-7" diameter)
1 cup reduced-fat shredded Cheddar cheese
1 Tbsp chopped chives
1/2 tsp black pepper
1 Tbsp salted butter
1/4 cup plain low-fat yogurt
2 Tbsp bacon bits
1 tsp minced garlic
1/4 cup reduced-fat sour cream
Tips
Squeeze moisture out of cauliflower with a kitchen towel or cheese cloth so that it's more the consistency of potatoes before mixing.
Mix a little olive oil and grated Parmesan cheese. Spread on top and broil until golden brown

Steps:

  • 1. Cook cauliflower until tender (Microwave and cover with NO water added for approximately 6 minutes on high). 2. Preheat oven to 400F. 3. *Process cauliflower until smooth with a food processor. Add yogurt, sour cream, and butter and process until creamy and smooth. 4. Mix remaining ingredients together in a medium bowl. 5. Use cooking spray on 4 seven-ounce ramekins or other small oven-safe dishes and spoon mixture into dishes. 6. Place all small dishes on a cookie sheet for easier handling. 7. Bake for 15 minutes on middle rack and then **broil for a few minutes until top is golden brown.

HAM AND CAULIFLOWER TWICE-BAKED POTATOES



HAM AND CAULIFLOWER TWICE-BAKED POTATOES image

This dish could easily constitute a complete meal, at least it could for me! I can't wait to try it. Everything about it screams "TRY ME!" Recipe & photo: Food Network Magazine 12-12-14

Provided by Ellen Bales

Categories     Other Main Dishes

Time 1h40m

Number Of Ingredients 12

4 medium russet potatoes
6 Tbsp butter
1/2 c finely chopped ham steak or thick-sliced deli ham
1 small leek, halved lengthwise and thinly sliced, white and light green parts only
1 c finely chopped cauliflower
1/2 c chicken broth
salt and pepper
6 Tbsp heavy cream
1 c grated swiss cheese
1/4 c chopped fresh parsley
2 tsp dijon mustard
2 Tbsp breadcrumbs

Steps:

  • 1. Scrub the potatoes and dry well. Bake directly on the middle rack in a preheated 400º oven for 45 to 50 minutes, or until easily pierced with a fork. Remove from oven and let cool 5 minutes.
  • 2. Meanwhile, melt 2 Tbsp. of the butter in a medium skillet over medium heat. Add the ham and leek; cook, stirring occasionally, until the leek is wilted, about 6 minutes. Add the cauliflower and chicken broth; season with salt and pepper. Bring to a simmer, cover and cook until the vegetables are tender, 4 to 5 minutes. Uncover and lightly mash the cauliflower. Increase heat to medium high and cook until liquid evaporates, 2 to 3 more minutes.
  • 3. Halve each potato lengthwise. Scoop the flesh into a large bowl, leaving a 1/4 inch thick shell. Mash the flesh with 2 Tbsp. butter, the heavy cream and cheese until almost smooth and the cheese melts. Stir in the ham mixture, parsley and mustard; season with salt and pepper.
  • 4. Melt the remaining 2 Tbsp. butter; brush the potato skins with some of the butter and season the insides with salt and pepper. Set on a baking sheet. Add the breadcrumbs to the remaining melted butter.
  • 5. Mound the filling into the potato skins and sprinkle the tops with the breadcrumb mixture. Return to the oven on the top rack and bake until the filling starts browning and the skins are crisp, about 18 to 20 minutes. Serve and top with sour cream, if desired.

TWICE BAKED MASHED CAULIFLOWER



TWICE BAKED MASHED CAULIFLOWER image

Categories     Cauliflower

Number Of Ingredients 8

1 medium head cauliflower, washed and cut in florets
2 Tbsp Parmesan Cheese
2 Tbsp plain unsweetened High Protein Greek Yogurt
1/4 tsp fine sea salt
Sprinkle of pepper, garlic powder and parsley
2 green onion spears, chopped
1/4 cup cheese, grated
1 Tbsp cooked crumbled bacon

Steps:

  • Place cauliflower in a large pot covered with water. Bring to boil. Reduce to a gentle boil and cook with lid on for 8 - 10 minutes. Cauliflower should be tender but not mushy. Remove from heat. Drain well. Put the cauliflower back in pot with lid on and let stand for 5 minutes. This ensures the cauliflower doesn't get watery. Don't skip this step. Place cooked cauliflower in the food processor with Parmesan Cheese, Yogurt, salt, pepper, garlic powder and parsley. Pulse until it becomes whipped/consistency of mashed potatoes. Preheat oven to 350 degrees. Place mashed cauliflower in a greased casserole dish. Top with onion, bacon and cheese. Bake for 15 minutes until heated through and then broil for a couple of minutes to crisp up cheese. If you make the mashed cauliflower ahead of time and it has been refrigerated bake for 30-35 minutes and then broil for a couple of minutes.

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