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Mashed Cauliflower Au Gratin Recipe

Mashed Cauliflower Au Gratin Recipe photo by Taste of Home

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Unless someone tells you, you might not know you're eating cauliflower. But if you do like cauliflower, you'll love this version. It's buttery, cheesy, creamy and wow. — Sandie Parker, Freeland, Michigan

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Mashed Cauliflower Au Gratin Recipe

Prep: 40 min. Cook: 40 min.

Yield: 12 Servings

40 40 80

Ingredients

2 large heads cauliflower, broken into florets
1-1/2 cups shredded Parmesan cheese
1 cup shredded Colby-Monterey Jack cheese
6 tablespoons butter, cubed
3/4 teaspoon garlic salt
1/2 teaspoon Montreal steak seasoning
TOPPING:
1 cup (4 ounces) Italian-style panko (Japanese) bread crumbs
1/4 cup butter, melted

Directions

Place cauliflower in a stock pot; add water to cover. Bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until very tender. Drain; transfer to a large bowl. Mash cauliflower; stir in cheeses, cubed butter and seasonings. Transfer to a greased 13-in. x 9-in. baking dish.
In a small bowl, mix bread crumbs and melted butter until evenly coated; sprinkle over cauliflower mixture. Bake, uncovered, at 350° for 40-50 minutes or until heated through and topping is golden brown. Yield: 12 servings (3/4 cup).

Originally published as Mashed Cauliflower Au Gratin in Taste of Home October/November 2012, p79

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Reviews for Mashed Cauliflower Au Gratin

Mashed Cauliflower Au Gratin

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Reviewed on Feb. 28, 2013 by Jean Eye

My husband and I love this. I only make about half of the recipe. I probably end up with a little more cheese by doing this, but we love cheese. Be sure to use freshly grated parmesan cheese.

Reviewed on Feb. 21, 2013 by debbye27

Yum, this was very good, I was excited to make it, it was easy, too, but next time I'll omit the bread crumbs, I didn't care for the topping.

Reviewed on Feb. 10, 2013 by cjmccain

This is a nice surprise for those who do not generally like cauliflower, nice alternative to mashed potatoes

Reviewed on Jan. 11, 2013 by matteliz@swbell.net

Another success in my search for ways to make cauliflower not only palatable but delicious! I used just regular bread crumbs left over from my baking.

Reviewed on Dec. 25, 2012 by sav0808

I made this for Thanksgiving and was asked to bring it back again for Christmas dinner. Very good, the key is using a nice aged parmesan cheese shredded just before cooking.

Reviewed on Nov. 26, 2012 by roguekittiekat

We are a veggie loving family but the flavors just did not feel right in this dish. It was lacking. I felt it needed to be creamier.

Reviewed on Nov. 22, 2012 by sae789701

Was a hit all around. Even the family member who doesn't like veggies loved it.

Reviewed on Sep. 23, 2012 by sdipiazza

I changed the recipe a little to lessen the calorie content. I cut the recipe in half, used about 1/2 cup Parmesan, divided, 1/2 cup reduced fat cheddar cheese, 1 T. butter, cubed. 1/2 cup Panko bread crumbs, with about 1/8 cup Parmesan cheese, 1 T. butter and about 1/4 tsp smoked paprika. Very delicious.