One problem I have is that I don’t like most veggies. I do however like cauliflower, and I LOVE cheese! So I was thrilled to find this recipe from Nik of Bariatric Foodie for the four cheese protein mashed cauliflower!
1 large head cauliflower, cut into florets (or two bags frozen florets)
2-4 oz. of three different kinds of cheese (I used leftover asiago, monterey jack and sharp cheddar)
1 egg, beaten
6 oz. container Greek yogurt
2 tablespoons light butter spread (I used Blue Bonnet Light), melted
1/4 c. whole wheat bread crumbs
1/2 c. grated Parmesan cheese
Dashes of: onion powder, garlic powder, salt and pepper and paprika
Boil cauliflower florets until tender, drain and mash.
Mix in cheeses, yogurt and whatever spices you like, except the paprika (keep the cauliflower in the pot when you do this). Stir thoroughly then mix in the egg.
Transfer mixture over to a 13 x 9 casserole dish.
In a small bowl, combine bread crumbs, Parmesan cheese and “butter.”
Spread evenly over cauliflower mixture and top with a dash or two of paprika.
Bake at 350 for about 20 minutes or until top is nicely browned.
If you want more on the idea of cheesy mashed cauliflower, check out my uber-cute cheesy mashed cauliflower cups.
So I made an attempt at cooking. It’s actually a very quick and easy meal! Mine doesn’t look quite as good as Nik’s, but it tastes GREAT!
This is how my Bariatric Foodie four cheese protein mashed cauliflower recipe turned out!