Mashed Cauliflower in Roasted Poblanos

  • Yield : 8
  • Servings : 8
  • Prep Time : 20m
  • Cook Time : 60m
  • Ready In : 1:20 h


  • 2 heads cauliflower
  • 3 garlic cloves, chopped
  • EVOO
  • 1/2 cup mascarpone cheese
  • 1 cup Parmesan or Romano cheese, grated
  • 1/4 cup skim milk
  • White pepper, ground pepper, seasoned salt to taste
  • Paprika for garnish
  • 8 Poblano peppers


Step 1

Wash and break apart cauliflower and place in steamer. Steam until very soft.

Step 2

Meanwhile, wash pepper and cut off 1/4 of it while lying on its side. Clean out seeds and stem. Reserve the smaller, cut piece for another use. Repeat with all peppers. Flip peppers over and spray lightly with cooking spray on skins. Place skin side up on baking sheet and broil for 5 minutes. Cool, peel off loose skin.

Step 3

Saute garlic in EVOO.

Step 4

In a food processor, add: cauliflower, garlic, both cheeses, milk and seasonings. Do in stages as it will probably not all fit at once. Whirl until smooth.

Step 5

Fill pepper shells with cauliflower and sprinkle with paprika. Bake at 350 for 10-15 minutes until hot. There will be leftover cauliflower for another night!

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