Cauli Smash

Heat oven to 350ºF. Grease a 2-quart casserole dish.

Cut cauliflower into 2 inch chunks. Rinse them off. Put them into a large stock pot with 1/2 cup of water and add a sprinkle of salt. Bring to boil over high heat. Cover the pot and reduce heat to medium. Steam for 10 minutes or until fork tender, stirring halfway through cooking time.

Drain cauliflower in a colander then return it to the pot. Place pot on the still warm burner and add the cubed cream cheese, 1/4 cup of sour cream, diced scallion and 1/2 cup of shredded cheddar cheese. Stir until cheese is melted.

Using a potato masher, give it all a rough smash. If you want it really creamy, you can put it in a blender or food processor. Add salt and pepper to taste.

Spoon cauliflower mash into the greased casserole dish. Sprinkle top with the remaining 1/2 cup of cheddar cheese. Bake for 20 minutes or until bubbly and cheese has browned. Remove it from the oven and top with scallions if desired.

NOTE: If you need a take and bake dish, cover and refrigerate it once the basic ingredients are done, instead of placing it directly in the oven. Then you can bake it when needed.