Make Ahead, Quick Fix

Curried Mashed Cauliflower Bake

Prep Time: 15 Minutes Start to Finish: 1 Hour 5 Minutes 10 servings

• 2½ quarts water
• 2 large heads cauliflower (about 2½ lb each), cut into ½- to 1-inch florets
• 3 tablespoons coconut oil or olive oil
• 2 tablespoons chopped fresh cilantro
• 2 teaspoons salt
• 1½ to 2 teaspoons curry powder
• ½ teaspoon ground cumin
• ¼ teaspoon ground red pepper (cayenne)
• 4 cloves garlic, finely chopped
• Additional chopped fresh cilantro, if desired

1 Heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish or 2-quart casserole with cooking spray.

2 In 5- to 6-quart Dutch oven, heat water to boiling over high heat. Add cauliflower; return to boiling. Cook 15 to 20 minutes or until cauliflower is very tender; drain well.

3 In food processor, place half of the cauliflower and 1½ tablespoons of the oil. Cover; process until smooth, scraping bowl as needed. Return to Dutch oven. Repeat with remaining cauliflower and oil. Add 2 tablespoons cilantro, the salt, curry powder, cumin, red pepper and garlic to cauliflower mixture; mix well. Spoon into baking dish.

4 Bake uncovered 25 to 30 minutes or until hot. Garnish with cilantro.

1 Serving: Calories 80; Total Fat 4.5g (Saturated Fat 3.5g, Trans Fat 0g); Cholesterol 0mg; Sodium 520mg; Total Carbohydrate 6g (Dietary Fiber 2g); Protein 2g Exchanges: 1 Vegetable, 1 Fat Carbohydrate Choices: ½

Make-Ahead Magic Prepare casserole as directed through Step 3. Cover and refrigerate up to 24 hours. Uncover and bake 45 to 50 minutes, stirring halfway through baking time, until hot.