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Cauliflower Romanoff | Can't Stay Out of the Kitchen | This delightful #casserole uses mashed #cauliflower instead of #potatoes. It's loaded with #CheddarCheese, #SourCream & #GreenOnions. A dash of #paprika gives it fantastic zip! Perfect #SideDish for #holidays like #Thanksgiving or #Christmas. #GlutenFree #CauliflowerRomanoff

Cauliflower Romanoff

Teresa Ambra
This zippy cauliflower casserole is a delightful way to enjoy cauliflower--especially for holidays like Thanksgiving or Christmas! Cauliflower Romanoff includes sour cream, Cheddar Cheese, green onions and a touch of paprika to give it fantastic flavor. It's an easy side dish to whip up and is gluten free for those who enjoy tasty dishes without the gluten!
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Side Dish, Vegetable
Cuisine American
Servings 15
Calories 140 kcal

Equipment

  • 1 9x13" glass baking dish
  • 1 large stock pot with lid
  • 1 colander
  • 1 sharp knife
  • 1 cutting board
  • measuring cups
  • measuring spoons
  • 1 large wooden spoon

Ingredients
  

  • 2 large heads cauliflower washed, cut in florets, stalk discarded
  • 1 pint sour cream
  • 1 bunch green onions diced
  • 2 1/2 cups sharp cheddar cheese shredded, (divided use)
  • 1 1/2 tsp. sea salt
  • 1/4 tsp. ground black pepper or more, if desired
  • paprika as needed
  • 1 green onion diced (for topping)

Instructions
 

  • Wash cauliflower; cut down in florets; discard stalk.
  • Add to a large stock pot and fill about 2/3 full of water.
  • Bring mixture to a boil over medium-high heat.
  • Boil cauliflower until fork tender (about 20 minutes).
  • Drain in colander.
  • Place in large mixing bowl (or put back in stock pot).
  • Mash really well with potato masher. (See note below).
  • Stir in sour cream, green onions, 2 cups of the cheese and the salt and pepper.
  • Turn mixture into buttered 2- or 3-qt. casserole dish or 9x13” glass baking dish.
  • Top with ½ cup of remaining cheddar cheese.
  • Sprinkle generously with paprika.
  • Cover.
  • Refrigerate several hours or overnight.
  • Bake uncovered at 350° for 30-40 minutes or until heated through.
  • Sprinkle with green onion slices, if desired. 

Notes

NOTE: If you prefer a thicker texture, don’t mash the cooked cauliflower. Leave in floret form and add remaining ingredients as directed above.
 
NOTE: You can also bake this immediately, if desired. It may not take a full 30 minutes to cook through.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 140kcalCarbohydrates: 2gProtein: 5gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 37mgSodium: 324mgPotassium: 62mgFiber: 0.1gSugar: 1gVitamin A: 410IUVitamin C: 1mgCalcium: 167mgIron: 0.1mg
Keyword cauliflower, cheddar cheese, gluten free, side dish, vegetable
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