It’s been a while since I tried cauliflower, but its unique texture and taste have always made me nervous. In the meantime, until I can eat it on its own, I will pair it with potato.
You can’t even tell that these twice-baked potatoes contain about 1/3 of cauliflower. The texture is the same as traditional twice-baked potatoes but with a hint of fresh steamed cauliflower.
What you should know about this recipe
– It is super easy to make, with only seven ingredients. – You can make it dairy-free using dairy substitutes for butter, sour cream, and cheese.
– This dish is a great side dish or, with the addition of chili, it could even be a meal.
It is cheesy and dense, with a rich flavor.
– I’m sure kids will love these, even though I don’t have any subjects to test them on.
They would go great with soups, meat dishes, or salads for dinner. They reheat well, so you can make them ahead and snack on them all week.
Ingredients
- Three large russet potatoes
- Olive oil or coconut oil
- 1 1/2 cups of 1/4 head cauliflower (with stems removed and chopped loosely // 1/4 head yields about 1 1/2 cups)
- Butter: 1 1/2 Tbsp
- 3 Tbsp light sour cream
- 1 tsp Garlic powder
- 1/4 teaspoon each of sea salt and pepper
- 3 Tbsp shredded cheddar cheese
Instructions
- Preheat oven to 400 degrees F.
- Scrub and wash your potatoes. Dry and lightly oil the potatoes. Place them directly on top or middle racks and bake them for 1 hour and 15 minutes or until golden brown.
- Let them cool down until they are comfortable to handle.
- Steam your cauliflower in a double boiler or microwave for 15 minutes until it is tender.
- After your potatoes have cooled, slice them in half and scoop out the interior with a small spoon, leaving about 1/4 inch of the rim. Combine the steamed and mashed cauliflower with the mashed potato in a large bowl. Add butter, garlic, salt and pepper, and the sour cream. Use a hand mixer or potato masher to combine. Do not overmix the potatoes, or they will become sticky. If it seems too thick, add a splash or two of milk.
- Preheat oven to 350 degrees F.
- Place the potatoes in a baking dish and spoon back your filling. Sprinkle with cheddar cheese (optional). Bake for 15 minutes or until cheese has melted.
- Top with green onions or chives (optional). Store in the refrigerator for a few weeks.
