Autumn Harvest Salad with Chipotle Cornbread Croutons
A colorful Thanksgiving side with roasted sweet potato and Brussels sprouts, feta, cranberries, pumpkin seeds, homemade cornbread croutons, and maple dressing.
Get the full recipe
Mid Life ResetReal life. Real food. A fresh start.From Baba’s kitchen
Recipes for real life.
Find something good for every part of your day.
Sides
Simple sides from Baba’s kitchen.
Bacon, Cheddar & Broccoli Salad
Crunchy broccoli, two cheeses, crispy bacon, and a creamy tangy dressing sweetened with brown sugar substitute.
Get the recipe
Old-Fashioned Avocado Salad
Before avocado toast, there was avocado salad—avocado, tomato, onion, mayo, salt, and pepper.
Watch the reel & get the recipeFrom Baba’s kitchen
Loaded Mashed
Cauliflower Casserole
Creamy enough to feel like mashed potatoes without being wet or overloaded with cheese. Even Jeff approved!
About 45 minutes 8 servings Low carb
Print Recipe HerePDF · 8½ × 11 inches · 1 page
How Baba makes it
Directions
- 1
Heat the oven to 375°F. Lightly grease a 9 × 13-inch baking dish.
- 2
Microwave or steam the cauliflower until very tender. Spread it on a sheet pan and let it cool and dry completely. This is the secret to a fluffy, not watery, texture.
- 3
While the cauliflower cools, stir together the cream cheese, sour cream, butter, steakhouse seasoning, salt, and pepper in a large bowl.
- 4
Blend the cooled cauliflower until smooth. Mix it into the cream-cheese mixture until well combined.
- 5
Fold in the pepper jack, bacon, green-onion whites, and most of the green tops. Save a little bacon and green onion for garnish, if desired.
- 6
Spread in the baking dish and bake for 20 minutes. Add the mozzarella during the last 10 minutes, then bake until melted and lightly golden.
- 7
Rest 5 minutes before serving. Finish with the reserved bacon and green onions.
Baba’s best tip
Cook the cauliflower first, spread it on a sheet pan, and let it dry completely before mashing. That is what gives you a fluffy texture instead of a wet casserole.
Delicious beside steak—or reheated with eggs and sausage for breakfast.
Around Baba’s table
Let’s talk about this recipe.
Have a question, a kitchen tip, or a memory to share? Leave a comment below.
Comments
Loading comments…