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Creamy Smashed Cauliflower

Updated on May 25, 2011

Baked Creamy Smashed Cauliflower

Yummy! | Source

A New Seasonal Favorite

Late springtime here in southern Florida has an abundance of inexpensive produce. Strawberries, corn, green beans, zucchini, cauliflower and broccoli, to name a few. Recently in my local supermarket, Publix, they had broccoli and cauliflower on sale 2 for $4! I had just bought fresh broccoli the previous week so I went for the cauliflower this time. Cauliflower gets a bad rap sometimes, but it's an incredibly versatile vegetable. I first started to like it when I was much younger and I had it raw with dip. But as I grew older I discovered all the delicious ways I could cook it. This recipe came about because of my husband's need for a low carb veggie with dinner. I had made variations of this before but this week I simplified it with a new twist. I had discovered this new product put out by Philadelphia Cream Cheese called Philadelphia Cooking Creme. It comes in a few flavors but I love the creamy garlic flavor so I used that in this recipe. This is a simple recipe and when it's cooked you would swear it looks like mac & cheese! It does take a little time to prepare but it's mostly cutting up the ingredients. It's simple and tastes great! Even the kids will love it!


1 small-medium head cauliflower

3 scallions, roughly chopped

4-5 cloves of garlic, cut in half

¼ cup light sour cream

¼ cup Philadelphia Cream Cheese Cooking Creme (Garlic flavor)

¼ cup fat-free half-and-half

¼ cup butter substitute

½ cup shredded cheddar cheese


  1. Cut cauliflower into chunks and place in a microwave-safe container. Add a few tablespoons of water. Add the garlic and scallions to container. Cook on HIGH for 8 minutes, stirring after 4 minutes. Drain.
  2. In a food processor (this may need to be done in two parts if the food processor is not large enough) add the cauliflower, scallions and garlic. Pulse a few times to get it started.
  3. Add the cooking creme, sour cream, half-and-half and butter. Process until smooth. It may still be a little grainy but that is fine. There shouldn't be any big chunks. (unless you want them)
  4. Pour mixture into a shallow oven-proof casserole dish that is large enough to hold the mixture.
  5. Bake at 350º for about 15 minutes.
  6. Add the cheddar cheese to the top of the casserole and bake another 15 minutes until cheese is slightly browned.
  7. Serve hot! Careful because once you break through the cheese topping it will be steaming hot!


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    • g2258 profile image

      g2258 6 years ago

      I have never had cauliflower before, but this looks great!

    • PopcornGirl12 profile image

      PopcornGirl12 6 years ago from Hobe Sound, FL

      Thanks Scarytaff! Hope you enjoy it!

    • scarytaff profile image

      Derek James 6 years ago from South Wales

      Sounds great, popcorngirl. I love cauliflower so will give it a try. Thanks for the recipe.