Updated: Sep 29, 2020
This recipe touches on two things that I am randomly and strongly passionate about:
First - buy low sodium broths. Regular broth has about 25% of your daily sodium need in a single serving which is insane because most people end up adding salt on their own anyhow.
Second - buy blocks of cheese! do not buy pre-shredded bags of cheese. Blocks of cheese are fresher, they melt better, and it actually costs LESS. better cheese for less money? you'd have to be crazy not to listen to me on that one.
Ted talk is over, enjoy the recipe!
Time: 20 minutes
Serves: 4 small bowls or 2 large bowls
1 bag of Trader Joe's frozen mashed cauliflower
2 cups freshly shredded white sharp cheddar (loosely packed)
1/4 cup sour cream
1 1/2 cups diced broccolini florets + stem if you want
1 1/2 cups chicken or vegetable broth (LOW SODIUM!!!)*
1/2 teaspoon onion salt (or 1/4 teaspoon regular salt + 1/4 teaspoon onion powder)
1/2 teaspoon white or black pepper
1/2 teaspoon ground garlic powder
1 tablespoon dijon mustard
a dash of paprika
1/2 teaspoon ground fennel (optional)
Add the frozen mashed cauliflower and a splash of broth to a pot and heat over medium low to defrost, covered. This won't take long
When the cauliflower is half defrosted add in the diced broccolini florets to start cooking. Cover again until the cauliflower is completely defrosted. Stirring occasionally.
Add all of the broth and stir. Some of it will cook down. Add cheese and sour cream and stir until melted in
Add onion salt, black pepper, garlic, paprika and dijon mustard then stir again to mix the spices in.
Separate into bowls and top with more cheese if you'd like! You could also dice some green onion.
If you really like spicy either top it off with some chipotle hot sauce (cholula and tabasco both have great options) !
Enjoy! Let me know if you try this recipe. Ether comment here or tag me on insta @honeyibaked