Photo of Nana’s Taters (Hold the Taters) by Ross Mathews by WW

Nana’s Taters (Hold the Taters) by Ross Mathews

Total Time
1 hr 5 min
20 min
45 min
This play on a potato casserole is full of cheesy goodness and crunch. It's packed with fiber thanks to two whole heads of cauliflower and a bran flake topping.



2 head(s), medium

Canned diced green chiles

7 oz

Table salt

1 pinch(es), or to taste

Black pepper

1 pinch(es), or to taste

Crushed red pepper flakes

1 pinch(es), or to taste

Light sour cream

1½ cup(s)

Reduced fat cheddar cheese

1½ cup(s), shredded, sharp variety

Ready to eat bran flakes

2 cup(s)

I Can't Believe It's Not Butter! The original

2 Tbsp, melted (or similar product)


  1. Preheat the oven to 400°F.
  2. Cut the cauliflower into bite-sized pieces and place them in a casserole dish. Toss the cauliflower with the green chilies, salt, black pepper, and red pepper flakes.
  3. In a bowl, combine the sour cream and shredded cheese. Spread the mixture over the cauliflower.
  4. In another bowl, combine the bran flakes with the melted butter. Spread the cereal over the casserole dish.
  5. Bake until the cheese is melted, the bran flakes are crisp, and you can easily pierce a piece of cauliflower with a fork, about 45 to 60 minutes.
  6. Serving size: 1/8th of the dish