Loaded Smashed Cauliflower
One of the gals from our Facebook Group shared this recipe, and I couldn't help but adapt it. The video is mesmerizing—all that cheesy, gooey goodness, but on cauliflower instead of potatoes. Let's do it!
One of the gals from our Facebook Group shared this recipe, and I couldn't help but adapt it. The video is mesmerizing—all that cheesy, gooey goodness, but on cauliflower instead of potatoes. Let's do it!
- 3 tbsp nutritional yeast
- nonstick cooking spray
- 1/2 large head of cauliflower cut into florets (about 2 cups)
- 2 tsp seasoning of choice (i used dak's spices everythi
- 1 cup trader joes light shredded mozarella cheese (or s
- 1/2 cup kirkland crumbled bacon (or similar)
- optional fat free sour cream or non fat plain gre
- optional chives or other garnish
- Carbohydrate 4.79575875 g
- Cholesterol 0 mg
- Fat 0.32350875 g
- Fiber 2.415 g
- Protein 3.0503475 g
- Saturated Fat 0.0434624999999999 g
- Serving Size 1 1 serving (58g)
- Sodium 18.397125 mg
- Sugar 2.38075875 g
- Trans Fat 0.0915374999999999 g
- Calories 29 calories
Step-by-step
- Preheat oven to 400°F (200°C).
- Lightly spray a baking sheet with nonstick cooking spray.
- Arrange cauliflower florets on the baking sheet.
- Bake for 20-25 minutes, or until tender.
- Remove from oven and lightly smash each floret with a fork or potato masher.
- Sprinkle with nutritional yeast and seasoning.
- Top with mozzarella cheese and bacon (if using).
- Return to the oven and bake for another 5-7 minutes, or until cheese is melted and bubbly.
- Garnish with sour cream and chives (if using) and serve immediately.
Why does the cauliflower retain too much water after steaming? Vegetables release high amounts of moisture during cooking, which prevents proper browning and creates a watery final texture. To combat this, steam the florets for exactly 12 minutes until fork-tender, then transfer them to a clean kitchen towel and squeeze out excess liquid aggressively before smashing. Nutritional yeast adds a savory umami depth that mimics traditional dairy elements while keeping the base light.
Managing Moisture and Texture
Spreading the drained florets evenly across a baking sheet lined with parchment paper ensures direct contact with heat. Roast at 400 degrees Fahrenheit until the edges turn golden brown and slightly crisp, which takes roughly 15 minutes. Pressing down on each piece with the bottom of a heavy glass flattens the structure just enough to create ridges that catch melted cheese and bacon.Scaling and Adjustments
Doubling the batch requires using two separate baking sheets to avoid overcrowding, as overlapping vegetables trap steam and prevent roasting. Store leftovers in an airtight container in the refrigerator for up to 3 days, reheating in a 350-degree oven to restore crispness.
