Loaded Cauliflower Mashers

• Serves: 4

• Total Time: 45 min

• Active: 10 min

• Level: Easy

INGREDIENTS

4 slices center cut bacon

2 heads of cauliflower, chopped to florets

3 cloves crushed garlic

1/3 cup 1% buttermilk

1 tablespoon whipped butter

3/4 tsp kosher salt

2 tablespoons minced fresh chives, divided

1/4 cup shredded shredded cheddar

fresh black pepper, to taste

DIRECTIONS

Cook the bacon in a skillet until crisp; set aside on a paper towel then crumble.

Preheat the oven to 350°F.

In a large pot with steamer insert and lid, steam cauliflower until soft when poked with a fork, about 8 minutes.  When done, turn off heat and open lid, let cauliflower cool until it can be handled.

Using a spoon or clean hands, move cauliflower to blender or food processor and purée until smooth.  Line a large strainer with cheesecloth and empty cauliflower puree into lined strainer.  Make sure your strainer is located in the sink or someplace that will catch the water you are going to squeeze out of the cauliflower!  Wrap the ends of the cheesecloth up around the puree and twist ends together, gathering the puree up in a ball.  Use a bowl to press down on the cheesecloth puree ball to remove as much water from cauliflower as possible.  Move the bowl around to get different areas and keep going until no more water is dripping from puree.  Return the puree to blender.

Add the buttermilk, garlic, butter, salt and pepper to blender and mix until smooth. Transfer to 4 individual casseroles (3/4 cups each) or one 8 x 8 casserole dish and top with 1/2 of the chives and all of the cheddar and crumbled bacon. Bake in the oven until the cheese melts and the mashers are nice and toasty, about 10 minutes then top with remaining chives.