Twice Baked Cauliflower Mashed No-Tatoes

Twice Baked Cauliflower Mashed No-Tatoes
Prep time: 
Cook time: 
Total time: 
Serves: 4
A great cauliflower substitute for twice baked potatoes.
  • 1 Large Head Cauliflower, washed and cut in florets
  • 2 T Romano Cheese
  • 5 T Grass Fed Butter
  • ¼ t Fine Sea Salt
  • Sprinkle of Pepper, Garlic Powder and Parsley
  • 2 Green Onion Spears, Chopped
  • ¼ c Manchego Cheese, Grated
  • 1 T Cooked Crumbled Turkey Bacon
  1. Place cauliflower in a large pot covered with water. Bring to boil.
  2. Reduce to a gentle boil and cook with lid on for 8 - 10 minutes. Cauliflower should be tender but not mushy. Remove from heat. Drain well.
  3. Put the cauliflower back in pot with lid on and let stand for 5 minutes. This ensures the cauliflower doesn't get watery. Don't skip this step.
  4. Place cooked cauliflower in the food processor with Parmesan Cheese, Yogurt, salt, pepper, garlic powder and parsley. Pulse until it becomes whipped/consistency of mashed potatoes.
  5. Preheat oven to 350 degrees.
  6. Place mashed cauliflower in a greased casserole dish. Top with onion, bacon and cheese.
  7. Bake for 15 minutes until heated through and then broil for a couple of minutes to crisp up cheese.
  8. If you make the mashed cauliflower ahead of time and it has been refrigerated bake for 30-35 minutes and then broil for a couple of minutes.


Kristen Barkley
Kristen Barkley
Kristen is a happily married mom to four beautiful and active children and is the co-founder of Marpé Wellness. She has a BBA in Marketing from the University of Houston and completed extensive coursework in the areas of nutrition and fitness. She is excited to be putting her education to use in an industry that she is passionate about where she can help others live a healthier and happier life.

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