Cauliflower and Cheese Puff

  • Prep Time: 10 mins
  • Total Time: 1 hrs 10 mins
  • Servings: 6
  • About This Recipe

    “Always a big hit at our house, goes well with minestrone soup and even some macaroni and cheese.”

    Ingredients

  • 1headcauliflower
  • 3ounces cheddar cheese or 3ouncesmuenster cheese, grated
  • 1slicechallah, shredded
  • 2teaspoonsprepared mustard
  • 1tablespoonmayonnaise
  • 2eggs, well beaten
  • 1dashsalt
  • 1dashpepper
  • Directions

  • Thoroughly wash the cauliflower and break it into florets.
  • Place in a 2-quart pot with 1 inch of boiled water and cook until soft, about 10-15 minutes.
  • Remove cauliflower with the slotted spoon to a large bowl and mash.
  • Preheat oven to 325 F degrees.
  • Combine 2 ounces of cheese, bread, mustard, mayonnaise, eggs, salt and pepper with the cauliflower.
  • Pour into a greased 9 x 5 inch loaf pan.
  • Bake for 40 minutes.
  • Top with remaining 1 ounce of grated cheese and place under the broiler until browned.
  • Reviews

  • “Mashed Cauliflower: they never know they are eating cauliflower.brillant idea, and tastes great too.I actually had to make it with brie because I didn’t have any other cheese on hand, but it still tasted great.I will make it again with chedder though too.”

  • “This was really, really good, and a great change of pace for a delicious veggie. The whole family enjoyed it, from 40 to 2 :). I agree that it needs a reasonably heavy hand with the seasoning; since there is raw egg in the mix I didn’t want to taste after I had added my “dashes” of salt and pepper, and at the table we all wound up adding more. I’m sure this depends on the size of your cauliflower head. Also, I didn’t have challah so I just put a slice of wheat bread through the food processor and used that. Thanks for posting; I will definitely be making this again.”

  • “This was pretty good but a bit bland.I think because we had a very large cauliflower, the other ingredients needed to be increased.Also next time I would rinse off the cauliflower in cold water to prevent the egg from cooking when I mixed it together.I cooked this in a 9×9 pan and it filled it!”

  • “This was fantastic! I didn’t have challah, and I didn’t exactly know what “shredded” meant, so I just used whole wheat breadcrumbs. I also used jack cheese instead of cheddar as that was what I had on hand. Everyone in my family loved it! My only complaint is that it didn’t “puff” much. I thought it would rise like bread and it didn’t, but the taste more than made up for that. Thanks!”

  • “Wonderful!!”

  • “I made this recipe as a substitute for mashed potatoes when I was doing the low carb thing.I didn’t change a thing, but think it might to helpful to let people know that challah is bread.It’s delicious.Hubby and I like it so much that it’s now regularly featured as a side dish for dinner.”

  • “Made these last summer and still remember how awesome they were. I can’t believe I haven’t made this again! Probably because I love to try new things, but this one is a definite keeper! Good for a special brunch item.”

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