You ever clean out your refrigerator and find small blocks of random cheese (that's still good) that you forgot you had? Or is that just me?
That happened to me the other day. Here's what I did with it.
Nik's Four Cheese Mashed Cauliflower
Ingredients
1 large head cauliflower, cut into florets (or two bags frozen florets)
2-4 oz. of three different kinds of cheese (So 6-8 oz. cheese total. You're using a few ounces of each KIND 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
Directions
Boil cauliflower florets until tender, drain and mash (see here for good directions on doing that).
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."
And for those wondering, "will kids really eat this stuff?" I offer the following evidence. The photo above was taken straight out of the oven. Check out the state of the dish not five minutes after that (and I had not yet had a portion).
Need I say more? But if you want to sell them even more on the idea of cheesy mashed cauliflower, check out my uber-cute cheesy mashed cauliflower cups.
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