I’m not going to tell you to lie to your kids, your husband, your significant other, or even your friends… But if you want to trick people into eating [and enjoying!] cauliflower, this might be the recipe to do it with. Or you can slap these puppies on the table and say: “It’s cauliflower, b!&$%es!”
On second thought, maybe you shouldn’t say it quite like that.
Twice-Baked Whipped Cauliflower Potatoes
- 4 large russet baking potatoes
- 1-2 cups caramelized onion and roasted garlic mashed cauliflower [recipe]
- ½ cup [or more!] of sharp cheddar cheese, grated
- ¼-1/2 cup "dairy" [milk, heavy cream, coconut milk, or even veggie broth!]
- 1-2 TBSP extra virgin olive oil or your favorite oil
- ¼ TSP garlic powder
- ¼ tsp dried parsley
- red pepper flakes, to taste
- kosher salt for sprinkling
- brontosaurus chefs: load them up with toppings! Try as cheddar, red pepper flakes, paprika, dried parsley, green onions, plain greek yogurt or sour cream
- t-rex chefs add any of the above toppings and even *cough*bacon*cough*
- Preheat your oven to 350 degrees Fahrenheit.
- Wash and scrub potatoes, then pierce each a 4-6 times with a fork, and rub with olive oil. Sprinkle each spud generously with coarsely ground kosher salt and set atop a baking sheet on the middle rack of your oven or toaster oven.
- Bake for 1 hour or until tender in the center with a crispy golden skin.
- Larger potatoes may need an extra 10-20 minutes bake time depending on your oven.
- While the potatoes are baking, make your mashed cauliflower, using the food processor to whip it.
- It'll be done well before the potatoes are and you can use the extra time to tackle the dishes or dance around the kitchen to the radio.
- If you already made the cauliflower and are using up the leftovers, well then... you win!
- Once your potatoes are ready, allow to cool a bit before slicing
- To maintain the shape, cut just about halfway through the top portion of the potato, pinching the sides a bit to widen the opening enough for you to scoop out the center with a spoon.
- Using a spoon, grapefruit spoon, or even a fork, scoop our the center. Leave behind enough to maintain the shape of the potato, about ¼ inch should do it.
- Scoop your potato into a bowl and fork-mash with ¼ cup of your dairy option [see ingredients above] until smooth.
- Stir in mashed cauliflower, cheese, freshly chopped green onion, ¼ teaspoon of garlic powder, ¼ teaspoon of salt, and a few cranks of freshly ground black pepper.
- Taste and adjust seasonings and dairy as desired, and gently spoon the whipped deliciousness into the potatoes.
- Top with a little extra freshly grated cheddar cheese and return to the oven to bake for 10-15 minutes. Serve hot and steamy.
- Garnish with even more green onion & a spicy sprinkle of red pepper flakes & dig in!
- and to those of you that just sprinkled bacon on top... well-played!
I didn’t want to make this post a mile and a half long by adding the entire cauliflower recipe along with the twice-baked potatoes, but I’ll be happy to combine the two for easy printing if you’d like. Just shoot me an email!
Garnish with even more green onion & a spicy sprinkle of red pepper flakes & dig in!
and to those of you that just sprinkled bacon on top…
so… how was it? Shall we cue the happy dance now, or later? I got my husband to eat cauliflower!!!!! Whoo! Though I make quite possibly the world’s best mashed cauliflower, Paul isn’t impressed. My poor ego, right? It’s shattered! This recipe was a final attempt to get him on board with one of my favorite fall side dishes and it WORKED! The crispy, salty skin is reminiscent of a deep-fried potato skin and the whipped potato + cauliflower inside? Fluffy and flavorful! Don’t even get me started on the garlic, onion, and cheese. I think it’s safe to say that you’ll want to dive in face first!
Dare I say that once I make a dent, I pretty much forego all silverware and pick up the remainder of the spud to eat it like a ridiculously loaded potato skin? Oh yes. This works especially well if there’s cheese running down the sides of it. I’m swooning just thinking about it.