Cheddar Cauliflower Bake

Cheddar Cauliflower Bake

A very common request I have related to healthy cooking is the need for healthy side dishes. It seems that most side dishes contain either starchy vegetables or high fat additions to previously healthy dishes. This week’s recipe highlights a healthy rendition of a delicious side dish with cauliflower in it. Instead of full fat sour cream and cream soup, I just use fat-free and use baked chips for regular chips. Personally, I was shocked at the calorie difference between the original and low-fat version and you can hardly tell the difference!

So, go ahead and try buying fat-free versions of your favorite “additions” and see how you like them. I like to tell people that fat-free mayonnaise now isn’t the same fat-free mayonnaise you could buy when I was born! It tastes much better!


Cheddar Cauliflower Bake

1 large cauliflower, broken into florets
Salt & Pepper to taste
1 (10-ounce) can 98% fat-free cream of chicken soup
1 cup fat-free sour cream
1 cup low-fat sharp cheddar cheese, shredded
1 (single-serving) package Baked Cheddar and Sour Cream Chips, crushed

Cook cauliflower in boiling water to cover with a little salt and pepper in a saucepan for 10 minutes or until tender crisp; drain well. Place the cauliflower in a 9X13 inch baking dish. Cover with the undiluted soup, sour cream, and cheese, in that order. Sprinkle with crushed baked chips. Bake at 350 degrees for 25 minutes.
Serves 8.

Recipe adapted from: The Take Five for Every Occasion Cookbook


Original recipe with full-fat sour cream, cream soup, & potato chips = 223 calories, 16 grams fat
Low-fat version made by recipe above = 122 calories, 3 grams fat