Mashed Cauliflower With Sauerkraut Casserole |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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I suppose this is like a low-carb version of mashed potatoes and sauerkraut. Ingredients:
1 head cauliflower, broken into flowerets |
1/2 cup low-fat mayonnaise, can use full-fat mayo |
2 garlic cloves, minced |
salt (to taste) |
1/2 teaspoon pepper (to taste) |
1/4 teaspoon paprika |
1 cup sauerkraut, rinsed and drained, chopped if desired |
2 1/2 cups shredded cheddar cheese, divided |
1 small onion, finely chopped |
1/4 cup bacon bits (optional) |
3 tablespoons butter, melted |
Directions:
1. Preheat oven to 425°F Ligtly grease/sparay a large casserole dish; set aside.
2. Steam/boil cauliflower until tender; drain. In food processor or blender, whip cauliflower with the mayonnaise and garlic to a smooth consistency.
3. ****If you like a chunkier texture, use a potato masher.***.
4. Pour whipped cauliflower mixture into a large bowl.
5. Add the salt, pepper, paprika, sauerkraut, 1 1/2 cups cheddar cheese, onion, and bacon bits.
6. Pour mixture into the prepared casserole; sprinkle with remaining 1 cup cheddar cheese and drizzle with the melted butter. Bake at 425 for about 10 minutes or until cheese is melted and bubbly.
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