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Creamed Califlower

Hot sauce and Mexican food go hand-in-hand. Its spicy and filling ingredients don't have to be overloaded with carbs. Try this Mexican Creamed Cauliflower recipe and then tell us it isn't possible!


    • 2 (1 pound) bags frozen cauliflower florets
    • 1 (8 ounce) package cream cheese
    • 1/2 stick butter
    • 1/2 cup chopped onion
    • 1 small can diced green chilies, drained
    • 1 small container diced red pimentos
    • 2 cups shredded cheese
    • 1 teaspoon ground paprika
    • 1/2 teaspoon salt
    • 1 tablespoon (or more) of Forager Mike’s Mesquite Hot Sauce
    1. In a large pot cover cauliflower with water, add a teaspoon of salt and boil until soft. Drain water and return cooked cauliflower to the same large pot.
    2. Add cream cheese, butter, onions and green chilies.
    3. Use your potato masher as you would mash potatoes.
    4. Next add paprika and Forager Mike’s Mesquite to taste and stir to mix.
    5. Then add 1 cup shredded cheese and pimentos. Stir to mix well.
    6. Now, pour into a large baking dish.
    7. And top with remaining 1 cup of shredded cheese.
    8. Bake at 400 for 20-30 minutes, until beginning to brown slightly on top.
    (Adapted from an Amanda Coers recipe)

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