Description
This easy Ranch Mashed Cauliflower Casserole is a unique, healthy side dish that your family will devour! Only 93 calories per serving!
Ingredients
Scale
- 1 head of cauliflower
- 1/2 C light sour cream
- 1/2 C shredded sharp cheddar cheese, plus an extra 1/4 C for topping
- 1 tsp Hidden Valley dry ranch salad dressing mix
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 Tbsp butter, cut into small pieces
- Fresh parsley, chopped
Instructions
- Place a Vegetable Steamer Basket
into a large pot and fill with water until it just barely reaches the bottom of the basket. Bring the water to a boil. Meanwhile, cut a head of cauliflower into small florets. Once the water is boiling, add the cauliflower and cover. Allow to steam until tender, about 15 minutes. - Preheat oven to 350 degrees. Once the cauliflower is steamed, mash with a potato masher and strain out any excess liquid. (I like to finish mashing it in a fine mesh strainer to get as much liquid out as possible.) Add in 1/2 C sour cream, 1/2 C shredded cheddar cheese, 1 tsp Hidden Valley dry ranch salad dressing mix, 1/2 tsp garlic powder and 1/2 tsp onion powder and mix together.
- Pour into an oven-safe dish and top evenly with 1 Tbsp of butter cut into small pieces.
- Top your casserole off with 1/4 C of shredded cheddar cheese then bake for 30-45 minutes, or until bubbling. Garnish with parsley and enjoy!
into a large pot and fill with water until it just barely reaches the bottom of the basket. Bring the water to a boil. Meanwhile, cut a head of cauliflower into small florets. Once the water is boiling, add the cauliflower and cover. Allow to steam until tender, about 15 minutes. Notes
- Shopping: Check out this produce guide for tips on choosing a good head of cauliflower! The dry ranch seasoning mix is typically found in the baking aisle.
- Substitutions: You can substitute the fresh cauliflower for frozen if you prefer, you just may need to adjust the cooking time until it is tender. I would recommend using frozen riced cauliflower as it will cook faster and make mashing even easier! You can also substitute the cheddar for a different type of cheese and add in any types of seasonings you prefer!
- Prep: Prep work for this cauliflower casserole is simply cutting the cauliflower into small florets.
- Cooking: The trick to good mashed cauliflower is getting rid of as much moisture as possible. That is why I use a vegetable steamer basket instead of boiling and finish the mashing process in a fine mesh strainer. If you don't have a steamer basket or pot, you can boil the cauliflower by just barely covering with water, you just may have to strain a few times to remove as much water as possible.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Freezing: I don't recommend freezing this mashed cauliflower casserole because dairy doesn't freeze well. You can, however, freeze the steamed, mashed cauliflower on its own, thaw overnight and finish the recipe when ready to serve. I recommend allowing the mashed cauliflower to cool completely then transfer it into a freezer safe container or zip-loc bag. Mashed cauliflower will stay good in the freezer for up to 3-4 months.
- Reheating: If fresh: You can reheat leftover mashed cauliflower casserole in the microwave for 30 second intervals or on the stovetop over low heat until warmed through. If frozen: Transfer the frozen cauliflower to the refrigerator to thaw overnight. Remove any excess water and continue recipe as directed.
