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Mashed Cauliflower au Gratin

Unless someone tells you, you might not know you're eating cauliflower. Even my grandchildren love this buttery, cheesy, creamy dish that tastes like mashed potatoes. —Sandie Parker, Elk Rapids, Michigan
  • Total Time
    Prep: 40 min. Cook: 40 min.
  • Makes
    12 servings

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 Italian-style panko bread crumbs
  • 1/4 cup butter, melted

Directions

  • Preheat oven to 350°. Place cauliflower in a stockpot; add water to cover. Bring to a boil. Reduce heat; simmer, uncovered, until very tender, 10-12 minutes. 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 with melted butter until evenly coated; sprinkle over cauliflower mixture. Bake, uncovered, until heated through and topping is golden brown, 40-50 minutes.
    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°.
Nutrition Facts
3/4 cup: 238 calories, 17g fat (10g saturated fat), 41mg cholesterol, 612mg sodium, 14g carbohydrate (3g sugars, 4g fiber), 9g protein.

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