- 2 large heads cauliflower, broken into florets
- 1 1/2 cups shredded Parmesan cheese
- 1 C. shredded Colby-Monterey Jack cheese
- 6 Tbsp. butter, cubed
- 3/4 tsp. garlic salt
- 1/2 tsp. Montreal steak seasoning (McCormick Grill Mates)
- 1 C. Panko bread crumbs
- 1/4 C. butter melted
So I’m trying to work on testing out some Thanksgiving side dishes before the day actually creeps up on me and I am left with no good ideas of what to make!! This doesn’t necessarily have to be a Thanksgiving side dish but I would make it for that day just to add something a little different into the mix. I tried to be completely slick and tell the kids that these were mashed potatoes. I’m not so slick. You think they believed me one bit?! No way! “MOMMY! These aren’t mashed potatoes you silly goose!”….. I tried.
Cut the recipe in half if you are cooking for 2-4. If cooking for more than 4, use this recipe.
Place cauliflower in a stock pot; add water to cover. Bring to boil. Reduce heat; simmer, uncovered, for 10-12 minutes until very tender. Drain; transfer to a large bowl. Mash cauliflower; stir in cheeses, cubed butter and seasonings. Transfer to a greased 9×13-inch baking dish.
In a small bow, 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.
Recipe Source: Taste of Home Nov.2012