Smashed Cauliflower Gratin with Goat Cheese

This week, for my regular contribution to FN Dish, myself and other bloggers listed below were asked to make a mashed side dish utilizing fresh produce. Well I made something “smashed” so I hope that counts! This Smashed Cauliflower Gratin with Goat Cheese is gluten free and grain free, therefore Paleo. Yet this dish isn't missing anything. It's satisfying (if not more) like a heaping pile of mashed potatoes.

OK, is it my imagination or is cauliflower kind of the “it” ingredient now?  I see it as the main component in pizza crusts, pasta sauces and perfectly roasted on it’s own. I’ve always liked cauliflower, but I’ve grown to truly love it with all these creative preparations.

I added some pretty delectable ingredients to this smashed yumminess. Aside from the cauliflower, I tossed in some butter, onions, garlic, and goat cheese. I baked that beautiful concoction up, until bubbly and browned, and topped it with some freshly snipped garlic chives from my herb garden.

The goat cheese is a flexible ingredient, but it is truly one of my favorite cheeses (mildly obsessed). You could sub in some white cheddar or Swiss to create a slight variation. Anyway you prepare it, I think you’ll find this Smashed Cauliflower extremely easy to make and a quick family favorite.

Smashed Cauliflower Gratin with Goat Cheese

Recipe by Liz Hughes - Virtually Homemade

Prep time: 20 minutes
Cook time: 20 minutes
Serves 6
Ingredients

• 1 3 lb. head cauliflower, trimmed, core removed and cut into florets
• 2 tablespoons butter
• 1 medium onion, chopped medium
• 2 cloves garlic
• 1/4 teaspoon nutmeg
• Dash of cayenne
• 1/2 teaspoon salt
• 4 ounces low fat cream cheese
• 4 ounces goat cheese, divided
• finely chopped fresh chives

Cooking Directions

1. Pre-heat oven to 400 degrees F.
2. In a large pot bring salted water to a boil. Add cauliflower and cook for 15 minutes or until very tender. Set aside.
3. In a medium saucepan, melt butter on medium heat. Add onions and cook for 5 minutes until the onions are translucent. Add garlic and cook for 2 more minutes. Stir in nutmeg, cayenne and salt.
4. In the bowl of a food processor combine cauliflower, cream cheese, and 2 ounces of goat cheese. Blend until just combined, leaving some whole pieces of cauliflower for texture. In a large bowl combine cauliflower and onion mixture. Adjust salt to taste.
5. Put mixture into a buttered 2 quart casserole dish or individual ramekins. Crumble the extra 2 ounces of goat cheese on top.
6. Bake for 15 minutes until lightly browned on top and heated through. Garnish with chives and serve hot.

Based on a recipe from Edible Mosaic

More yummy "mashed recipes from FN Dish and some of my favorite food bloggers:

Napa Farmhouse 1885: Broccoli, Leek and Sweet Potato Mash
Red or Green: Spicy Fava Bean Mash
Jeanette's Healthy Living: Cauliflower Mashed Potatoes with Truffle Oil
Weelicious: Vegan Whipped Coconut Sweet Potatoes
Cooking With Elise: Brown Sugar and Spice Banana Bread
Devour: 5 Fresh Takes on Hummus
Virtually Homemade: Smashed Cauliflower Gratin with Goat Cheese
Domesticate Me: Chipotle Mashed Sweet Potatoes with Pomegranate-Pistachio Guacamole
Bacon and Souffle: The Best and Smoothest Hummus
The Sensitive Epicure: Trinxat (Pan-Fried Mashed Potato Cake with Swiss Chard)
FN Dish: More to Mash (Side Dish Recipes)