Mashed cauliflower has caught on in recent years as a healthier option for traditional mashed potatoes ... and it tastes just as good! Serve it Thanksgiving Day as a creamy, cheesy potato alternative that will wow your guests!
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- 2 large heads of cauliflower, cut into florets
- 1 tbsp garlic, minced
- 1/2 - 3/4 cup 1% buttermilk
- 1 tbsp butter
- Salt and black pepper, to taste
- 4 slices bacon, cooked and crumbled
- 2 tbsp minced fresh chives, divided
- 1/2 cup shredded reduced-fat cheddar or Mexican blend cheese
- Butter, for garnish, optional
- Sour cream, for garnish, optional
1. Fill a pot with water, boil and add cauliflower. Boil until the cauliflower is soft, about 20-25 minutes. Drain, and return to the pot.
2. Preheat the oven to 400 degrees.
3. Add the garlic, buttermilk and butter to the cauliflower and mash by hand or purée with a hand blender - add additional buttermilk if needed.
4. Season with salt and pepper.
5. Mix in half of the chives and pour into a baking dish and top with shredded cheese and bacon.
6. Bake until the cheese melts and the cauliflower starts to brown, about 15 minutes.
7. Top with the remaining chives. Serve hot with butter and sour cream.