I’ve been wanting to experiment with cauliflower for a long time but it’s always scared me with its funky appearance and distinct texture and flavor. So until I figure out how to eat cauliflower on its own, I shall pair it with potatoes. Not a bad combo if you ask me. These twice baked potatoes have about 1/3 of a cauliflower inside, but you really can’t tell. The texture remains the same as a traditional twice baked potato, with just a slight taste of fresh, steamed cauliflower. What you need to know about this recipe: – It’s super simple, requiring just 7 ingredients.– It can be made dairy-free by using dairy alternatives to butter, sour cream and cheese.– It makes a seriously satisfying side dish, or with the addition of chili on top, could be a complete meal.– It’s cheesy, dense and extremely flavorful.– Although I have no subjects to test on (yet), I bet kids would love these. I served mine alongside some grilled chicken and steamed broccoli and carrots, but they would also go well alongside hearty soups, meat entrees or dinner salads. And, they reheat really well, so make a few ahead of time and then snack on them throughout the week.
