Nana’s Taters (Hold the Taters) by Ross Mathews
7
Points®
Total time: 1 hr 5 min • Prep: 20 min • Cook: 45 min • Serves: 8 • Difficulty: Easy
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.
Ingredients
Cauliflower
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)
Instructions
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
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