So, who’s been making creamy cauliflower, aka faux-tatoes, as a replacement for mashed potatoes? Yep, me too. They’re great! But, I wanted something a little different. Something with more flavor and perhaps one of my favorite additions, prosciutto. I love this salty, thin-sliced meat as a condiment or addition to veggies that typically are a little bland.
Cauliflower, prosciutto and cheese works perfectly here as a baked casserole. I even added some green onion, milder than white or yellow onions, for an extra punch of flavor.
I had planned on making this to go with meatballs but hey, I ended up just eating this for dinner so I suppose it could serve as either a side dish or a main dish. It’s low-carb and an S-meal on the Trim Healthy Mama plan. Something I’ve been doing for a while because I feel so much better on it.
A few notes:
• I used bags of riced cauliflower to same myself some time but in hindsight, I probably would just rice a whole head of cauliflower. It’s so much cheaper.
• The Italian dressing mix can be found here. It’s in a previous post, if you missed it.
• I prefer Asiago cheese over parmesan but you may use what you like. I think Asiago has a more mild flavor and it goes so well with everything.
- 3 – 10 oz. bags of riced cauliflower or 1 large head of fresh cauliflower, riced
- 1 Tbls. butter
- 1 ½ tsp. Italian dressing mix
- 4 oz. cream cheese
- 2 oz. heavy cream
- 1 cup finely shredded Asiago or Parmesan cheese
- ½ cup green onions, sliced
- 1 ½ oz. prosciutto, torn into strips
- Salt and pepper to taste
- Heat oven to 400˚.
- In a microwave or on the stovetop, stem the riced cauliflower until tender.
- Place cauliflower in food processor and add butter, Italian dressing mix, cream cheese and heavy cream. Blend well.
- Add cheese and blend again until almost smooth.
- Pour into 8” x 8” casserole dish. Top with green onions and strips of prosciutto.
- Bake for 30 minutes or until prosciutto is crispy on top and cauliflower is lightly browned.
- Serve immediately.