This Baked Cauliflower Cream has been served at just about every Thanksgiving meal I can remember. The first time it was served there were numerous requests for the recipe. Since then no matter what part of the family is getting together this Baked Cauliflower Cream is served. It is that good!
This recipe can easily be doubled as well if you have a large gathering. It’s also a very easy side dish that can be prepared ahead and then heated up to serve. Give it a try you’ll be glad you did.
Baked Cauliflower Cream
1 ½ pound cauliflower
3 Tbsp butter
1 chicken bouillon cube, crushed
1 medium onion, roughly chopped
1 small clove of garlic, chopped
1 cup sour cream
Salt and pepper
Parsley for garnish
Remove the greens and core the cauliflower. Cook it whole in 3 quarts of water for about 15 minutes. Drain and cut the cauliflower up.
Melt 1 Tbsp of butter in a medium skillet and stir in the bouillon cube over medium heat. Stir in the onion and cook for one minute. Add the garlic and cook for another four minutes. Remove the skillet from the heat.
Place the sour cream in a food processor. Add the onion mixture and the cauliflower. Add the remaining butter and process until the consistency is like mashed potatoes. Add the salt and pepper. Bake in a one quart buttered dish for 15-20 minutes at 350 degrees.
Can make ahead of time and then bake until heated through, about 30 minutes. This recipe makes six generous servings and can easily be doubled. This is one of those recipes that can help make your holiday meal stress free as it can be made ahead!
Do you often serve cauliflower at your holiday table? Have you ever tried baked cauliflower cream? Let me know how you like it!