I don’t know about everyone else, but I am obsessed with potatoes. They are one of my favorite foods in the world. You can put pretty much put anything on them, and they will be yummy!
My favorite part about the holidays is the cheesy potatoes or the creamy buttery mashed potatoes.
I’m pretty much just like, “Pass the potatoes, please!”
I don’t much care about the turkey or the ham (or goose, if that’s your thing).
I’ll just say this one more time. Potatoes are life.
Now that we have that out of the way, we all know that potatoes aren’t all that friendly when it comes to our waistline. Why, why, WHY? I mean, technically they are a vegetable… They do have a lot of nutrients such as Vitamin C, B6, antioxidants, and fiber. (Eat your skins, kids!)
When prepared healthily, they can be totally nutritious AND delicious.
Now about this recipe. A little, tiny back story on my love/hate relationship with cauliflower. (please don’t hate me)
Right before I got pregnant with little Pepper, I was doing the Whole 30. I made it through two 30 day challenges successfully by preparing cauliflower with basically everything. I ate it like there was no tomorrow. I would always have 3-5 heads of cauliflower in the fridge.
Fast forward to being 8 weeks pregnant with the little bug, preparing to do my third round of whole 30, and being incredibly nauseous all day, and all night. I couldn’t even LOOK at a picture of food without being sick. It was so bad!
I ate french fries, saltines, and peanut butter & jelly religiously for about 12 weeks. It was unreal.
One thing that really grossed me out was cauliflower. I hated the smell more than anything! It continued through my entire pregnancy. I didn’t even want to be in the same room as the stuff.
I finally decided that cauliflower and I needed to become friends again this weekend, because I LOVE a good potato and cauliflower mash. So in conclusion, my friends, the Loaded Potato and Cauliflower Bake was made.
…and it was better than I had ever imagined!
complete with all your mashed potato friends, a little butter, a little sour cream, a little chicken broth, a little parsley ….mmm!
And just for some additional love.. topped with some colby jack, bacon, and chives
I challenge you to make this and not tell whoever is eating it that it is 65% cauliflower. I garuntee they won’t know.
- 1 lb Yukon Gold Potatoes (cut into 1-inch chunks)
- 1 large head of Cauliflower (cut into chunks)
- 1/2 cup Light Sour Cream
- 2 tbs Light Butter (I used Land O Lakes)
- 3/4 cup low sodium chicken broth
- 3/4 cup Reduced Fat Mild Cheddar (I used Sargento)
- 8 slices Center Cut Bacon (cooked and chopped)
- 2 tbs Dried Parsley
- 1 tbs Seasoned Salt (I use Lawry's)
- 1 tbs Garlic Powder
- 1/4 cup Fresh Chives (minced - I use a kitchen scissor to cut them up quickly)
- Preheat the oven to 375 degrees. Lightly spray a 9x13 casserole dish with cooking spray.
- In a large pot, boil your cauliflower and potato pieces until fork tender (mine normally takes about 20-25 minutes). Remove from pot and drain.
- Put your cauliflower and potato in a large mixing bowl. Add the butter, sour cream, parsley, garlic powder, and season salt.
- With a potato masher, start mashing your little heart out while adding the chicken broth to get desired consistency. (Some like it chunkier, like me, and some like them as creamy as possible!)
- When the desired consistency is reached, transfer to your casserole dish and spread evenly.
- Sprinkle your cheese, followed by your bacon, evenly. Finish with the fresh chives.
- Bake at 375 degrees for about 20 minutes or until the cheese is nicely melted on top. Enjoy!
- 4 smart points per 2/3 cup serving (calculated with WeightWatchers Recipe Builder)
- 155 Calories, 5g Fat, 16g Carbs, 3g Fiber, 3.5g Sugar, 9g Protein (calculated with My Fitness Pal)