Mashed Cauliflower with Sauerkraut Casserole
Elevate your comfort food game with this Mashed Cauliflower with Sauerkraut Casserole, a nourishing and flavorful side dish perfect for weeknight dinners or holiday gatherings. This low-carb alternative to mashed potatoes combines creamy mashed cauliflower with the tangy punch of sauerkraut, creating a delightful contrast of textures and flavors. A hint of garlic, a dash of nutmeg, and a crispy golden breadcrumb topping round out this satisfying dish. Easy to prepare in under an hour, this casserole is a versatile crowd-pleaser that’s both hearty and wholesome. Garnished with fresh parsley for a burst of color, it’s as beautiful as it is delicious. Perfect for gluten-free and keto-friendly adaptations, this recipe is a must-add to your rotation!
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Recipe Information
Ingredients
- 1 head Cauliflower
- 1.5 cups Sauerkraut
- 2 cloves Garlic
- 3 tablespoons Butter
- 0.25 cup Heavy cream
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 pinch Nutmeg
- 0.5 cup Breadcrumbs
- 1 tablespoon Olive oil
- 2 tablespoons Parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a medium-sized casserole dish and set it aside.
Cut the cauliflower into florets and rinse thoroughly under cold water.
Bring a large pot of water to a boil. Add a pinch of salt and the cauliflower florets, then boil them for 10-12 minutes until tender.
While the cauliflower is boiling, drain the sauerkraut well and set it aside.
Mince the garlic finely and sauté it in a small pan with 1 tablespoon of butter until fragrant, about 1-2 minutes. Set it aside.
Once the cauliflower is tender, drain it and transfer it to a large bowl. Use a potato masher or immersion blender to mash the cauliflower until smooth.
Stir in the remaining 2 tablespoons of butter, heavy cream, sautéed garlic, salt, black pepper, and nutmeg. Mix until fully combined and creamy.
Spread half of the mashed cauliflower mixture evenly into the bottom of the prepared casserole dish.
Layer the sauerkraut evenly over the mashed cauliflower base.
Top with the remaining mashed cauliflower, spreading it evenly to cover the sauerkraut layer.
In a small bowl, combine the breadcrumbs with 1 tablespoon of olive oil. Sprinkle this mixture evenly over the top of the casserole.
Bake the casserole in the preheated oven for 20-25 minutes, or until the top is golden brown and crispy.
Remove from the oven and let it cool for 5 minutes. Garnish with chopped parsley if desired and serve warm.
Nutrition Facts
Calories |
1099 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.7 g | 101% | |
| Saturated Fat | 37.1 g | 186% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 167 mg | 56% | |
| Sodium | 5744 mg | 250% | |
| Total Carbohydrate | 83.8 g | 30% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 19.6 g | ||
| Protein | 22.3 g | 45% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 257 mg | 20% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 2267 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
