Crash Hot NoTato Casserole is the low carb equivalent of the popular crash hot potatoes that we have loved so much in years past! Turning this dish into a casserole has really made it so much easier to prepare and serve though. And in the words of my husband “If I hadn’t known to look for the cauliflower in this dish, I’d never have found it!”
Turning this dish into a casserole has really made it so much easier to prepare prep ahead and serve. And in the words of my husband “If I hadn’t known to look for the cauliflower in this dish, I’d never have found it!” WIN!
The ease of prepping this simple, no special ingredient dish would be my favorite thing…if it weren’t that I just enjoy eating it so much.
But it is the joy of knowing my family nourished and happy to eat it that makes this my favorite cauliflower dish, hands down! If you miss baked potatoes, or just need a side dish that guests are sure to enjoy, you will LOVE this Crash Hot NoTato Casserole.
Do you love cauliflower and/or the satisfaction that it gives as a potato sub? If so be sure and try other these others too!
Loaded Buffalo Chicken Notato Casserole
Bacon Wrapped Buffalo Cauliflower Bites
Jalapeno Popper Faux Mac & Cheese
Loaded Sour Cream Notato Salad
King Ranch Cauliflower Chicken Casserole
Scroll to the bottom of this page for a printable recipe.
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Crash Hot Notato Casserole
Baked cauliflower is smashed right in the baking dish then loaded up with all the baked potato fixin's to make an easy side dish for a casual evening at home or one nice enough to take to a gathering.
Ingredients
- 2 (10 oz) packages frozen cauliflower
- Add seasoned salt to taste I used Tony's
- 1/2 cup melted butter
- 2 cups grated sharp cheddar cheese
- Garnish with sour cream and fresh chopped green onions
- cooked and crumbled bacon
Instructions
-
Preheat oven to 350 degrees.
Add the frozen cauli* to a 13x9 inch casserole dish.*
Cook in the preheated oven for 40-50 minutes until its soft enough to mash with a potato masher or large fork. My oven is electric and 45 minutes is perfect.
Remove from the oven and mash the cauliflower thoroughly until it's of hashbrown consistency. Dry cooking allows for this consistency best.
Add seasoned salt (I used the cajun seasoned salt) over the entire dish and then pour the melted butter over the top. Mix thoroughly to incorporate.
At this point, you can go one of two ways.
To serve now: Either cover the mashed cauli with the grated cheese and bacon then pop back in the oven briefly to melt the cheese and garnish with green pepper and sour cream.
Or to prep ahead: Cover the dish with the cheese and bacon(if desired) and then cover with plastic wrap and refrigerate until your ready to serve, then reheat thoroughly and add garnish before serving.
Be sure and cool the dish completely before covering with the wrap though so it doesn't condensate.
Recipe Notes
Remember that this recipe doubles very easily to feed a crowd! I would use an 11x15 sheet pan if doubling and it will be a little thicker but should still work fine.
I have not tested this recipe with fresh cauli because the frozen is very accessible and convenient for me to grab from my freezer when I need it and works so well with this excellent dry cooking method.
I have made this recipe twice and each time I am not getting cauliflower tender enough to mash. The second time I baked for 55 minutes! Any thoughts?
Hi Marcie! I’ve made it many times and never had a problem but I’m looking for more of a hashbrown consistency than I am a mashed potato consistency. The only thing that I can think might affect it could be the brand of frozen cauliflower or the size of the pan. Make sure that your cauli isn’t crowded in the pan. I’m sorry for the problem and I hope this will help. Also, some of the other readers might have some ideas too.