large head of cauliflower broken into florets cups shredded Parmesan cheese cup shredded Colby-Monterey Jack cheese tablespoons unsalted butter, cubed teaspoon garlic powder teaspoon Montreal steak seasoning teaspoon thyme leaves, chopped Salt and pepper to taste cup panko (Japanese) bread crumbs cup unsalted butter, melted
Fill a large stockpot about 1/4 the way with water. Bring to a boil over high heat. Place the cauliflower florets in a large steam basket over the pot. Cover. Reduce the heat to medium. Steam the cauliflower until very tender, about 20 minutes.
Transfer the cauliflower to a large bowl. Mash with a potato masher, ricer or process through a foodmill.
Stir in the cheeses, butter, garlic powder, salt and pepper to taste. Pour the cauliflower into a greased 8 x 8 x 2-inch greased casserole dish.
Combine the breadcrumbs and melted butter. Season with salt and pepper to taste. Spread the breadcrumbs over the top of the mashed cauliflower.
Preheat the oven to 350 degrees F. Bake uncovered for 40-50 minutes until the cheeses are melted and the topping is golden brown.
363 kcal per serving
27 g per serving
11 g per serving
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