Before the days when mashed cauliflower was popular, I made this dish and loved it. Unfortunately, it’s not quite as simple as the mashed cauliflower I make at least 2-3 times a week. Nevertheless, adding sour cream, bouillon, and garlic make this cauliflower especially memorable.
Friends who share favorite recipes are extra special in my book.
Take this recipe, for example. Patsy was in my Bible Study Fellowship group some years ago. Although it was not a time to sit around talking recipes, she was a passionate cook and sharing recipes was her way of reaching out. She would frequently slip me one or two after class and tell me I must try them.
These were not just recipes she thought looked interesting. She tested all of them, leaving handwritten notes proving she really wanted them to turn out right for me.
Ten years later, I’m still using many of those recipes. Although I doubt if she’ll ever read this… Thanks, Patsy.
A mashed potato clone?
The appearance and texture of Baked Cauliflower Cream remind me of mashed potatoes. The texture velvety to the tongue and slides down your throat slick as silk.
Although the flavor is extraordinary already, sometimes I will add a pat of butter on top and a sprinkle of freshly ground black pepper. My mom used to treat her “company” mashed potatoes in the same way. In the same way, it makes this cauliflower feel like a party.
P.S. I know this recipe has been published somewhere because Patsy photocopied it but I have been unsuccessful in determining the source. If you recognize it, let me know.
- 1 medium head cauliflower, leaves trimmed and woody core removed
- 1 teaspoon + 2 tablespoons butter
- 1/2 cup chopped onions (I use frozen)
- 1 chicken bouillon cube or 2 teaspoons concentrated chicken base
- 1 small clove garlic, chopped (I often leave out)
- 1/2 cup sour cream (lite is fine)
- 1/8 teaspoon or more of fresh grated nutmeg (Patsy added this in her notes-I don't usually add it)
- Salt and pepper
- Chopped fresh parsley
- Preheat the oven to 350 degrees F. Break cauliflower into small florets and place in 2-quart batter bowl or something similar. Cover and microwave on HIGH for about 7 minutes. Cauliflower should be very tender and soft. Drain.
- Place 1 teaspoon butter, onions, garlic and bouillon cube in small glass bowl, cover and microwave on HIGH for 3 minutes. Onion should be quite soft.
- Puree cauliflower and onions in food processor until smooth. Add sour cream and remaining 2 tablespoons butter a little bit at a time. Process until smooth like mashed potatoes. Season with salt, pepper and nutmeg if using.
- Spoon cauliflower mixture into a lightly buttered 1-quart baking dish. Bake 15 minutes. Remove from oven and garnish with parsley.
- Cuisinart DLC-10SY Pro Classic 7-Cup Food Processor, White
- Anchor Hocking 2 Quart Glass Batter Bowl With Lid (81106L11)
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving:Calories: 162 Total Fat: 12g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 34mg Sodium: 272mg Carbohydrates: 11g Fiber: 4g Sugar: 5g Protein: 4g