Cauliflower Spinach Casserole

I'm planning on making this for Thanksgiving dinner.  It's a yummy/veggie/cheesy casserole.  Cauliflower, it turns out, makes a pretty good substitute for rice when you mash it up and mix it with veggies and dairy products.

If you want to make this recipe creamier, you can add cream cheese to the mixture.  For extra tang, add parmesan cheese to the mix.

Cauliflower and Spinach Casserole

Ingredients: 

• 10 oz package of spinach, cooked and drained
• 1 head cauliflower, cut into florets
• ½ cup butter
• 1 cup sour cream
• ½ onion, chopped
• salt, pepper, and dill to taste
• 1 cup cheddar cheese, shredded

1. Preheat over to 350 degrees.
2. Boil cauliflower until fork tender, about 6 minutes.
3. In a sautee pan over medium heat melt butter.  Sautee onions in butter until translucent.
4. Put cauliflower, onions, butter in a bowl and smoosh with a potato masher.
5. Add spinach, sour cream, salt, pepper, and dill.  Mash and stir until well combined.
6. Turn out into a casserole dish, cover with cheddar cheese.
7. Bake at 350 degrees for 20 minutes

Macros

(Amounts are approximate and may vary with ingredients)

Servings: 8

Total carbs: 45g Carbs per serving: 5.5g

Total fat: 180g Fat per serving: 22.5g

Total protein: 48g Protein per serving: 6g