Simple & Fast Cheesy Mashed Cauliflower

I admit it: I’ve fallen in love with mashed cauliflower. You’d think that the reason is that I can sneak a healthy dose of vegetables into my children’s diet but it’s quite the opposite: it’s the fact that I can easily sneak it into my husband’s diet. Oh Mike, the lover of all things meat and carbs, the one person in this family that I have to fight with to eat his greens.

When the chance came up to create a recipe using Kraft’s new line of shredded cheese I, being a huge cheese lover, jumped on board. When I sat down to think about what to make, I had to look at their new product before I began. The new product is Kraft Shredded Cheese with a Touch of Philadelphia. What makes this product unique is that it’s going to melt into your dish, making it smooth and creamy.

You had me at cheese and smooth and creamy.

The Kraft Shredded Cheese With a Touch of Philadelphia comes in three flavors: Creamy Mozza, Creamy Herb & Garlic, and Creamy Mexicana.  I knew right away that I wanted to try the Creamy Mexicana, with Herb and Garlic coming in a close second.

I wanted to make a dish where the melt is all you remember….and so that Mike forgets he’s eating vegetables. See what I did there? Man, he’s worse than the kids when it comes to eating his veggies.

We eat mashed cauliflower on a semi-regular basis and it’s usually just plain with butter. I was inspired to me see if I could get a creamy, cheesy vegetable dish. We are also eating healthier as well, so I didn’t want to add butter or cream cheese to this. I wanted this as simple, healthy, and delicious as I could get!

I also knew that I wanted a supremely fast dish. We are all busy and when we get home after a long day we don’t have time for recipes that take forever. I wanted to make this recipe as simple as possible. By using the Kraft Shredded Cheese with a Touch of Philadelphia I knew that I was cutting my prep time down to almost nothing.

First, you steam an entire head of cauliflower – chopped up- until it’s literally falling apart, it’s so well done. Then you can either mash it or use a hand blender to puree it. Make sure you do this while it’s steaming hot! I like using my hand blender because it takes only a minute and then I still have hot cauliflower.

Then you take some of the Kraft Shredded Cheese with a Touch of Philadelphia and use around a cup of cheese. This depends on how much you want to use and the amount of puree you’re your head of cauliflower yielded.

So do you remember that I told you to keep the cauliflower hot? This is why. The Kraft Shredded Cheese with a Touch of Philadelphia melts all on its own. If you are mashing the cauliflower, keep it in a warm pot in case you have to reheat it.

Oh my word, would you look at that melt? Cheese lovers celebrate!

Keep stirring until the cheese is all melted in and you get this creamy, wonderful cauliflower that looks like this.

I also had an epiphany while eating this.

This is cauliflower and cheese sauce, without all the work! It still tastes creamy, delectable, and cheesy but you didn’t have to spend time making a cheese sauce to go over it! Winner winner cauliflower for dinner!

I also think that the Kraft Creamy Garlic and Herb Shredded Cheese with a Touch of Philadelphia would rock in this cauliflower dish as well.

In a nutshell, you cannot go wrong adding a creamy cheese to vegetables. Cheese and veggies have gone together like white on rice for as long as the two have existed. I love how this new cheese melts perfectly and saved me a ton of time. I use Kraft shredded cheese on a regular basis, you see it in most of my recipes!

So, are you a mashed cauliflower convert as well or are you still on the fence? Perhaps this recipe will win you over! Let me know in the comments below!

Love,

Karlynn

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