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
- 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
- 1 cup (4 ounces) Italian-style panko (Japanese) bread crumbs
- 1/4 cup butter, melted
- Preheat oven to 350°. Place cauliflower in a stockpot; add water to cover. Bring to a boil. Reduce heat; simmer, uncovered, 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 3-qt. or 13x9-in. baking dish.
In a small bowl, mix bread crumbs and melted butter until evenly coated; sprinkle over cauliflower mixture. Bake, uncovered, 40-50 minutes or until heated through and topping is golden brown.
Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°. Yield: 12 servings (3/4 cup each).
Originally published as Mashed Cauliflower Au Gratin in Taste of Home October/November 2012, p79
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