This post was sponsored by Better Than Bouillon as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.
A few years ago, I read an article where the author touted the ease, versatility, and deliciousness of Better Than Bouillon. I’d always been a homemade or boxed chicken stock kind of gal, but I was convinced that I should give it a try.
I’m not sure exactly how long its been, but I’d guess going on a few years now, and there hasn’t been a time since that I haven’t had a jar in my refrigerator.
Better Than Bouillon has made a huge difference in how I cook. Of course, I use it in soups, because it makes a terrific stock. What surprised me is how often I took the author’s lead in adding it to just about everything else, too.
If you’ve heard of the umami flavor – a Japanese word meaning “pleasant savory taste” – then you’ll know what I mean when I say that Better Than Bouillon just adds that “certain something” extra to a dish. I’ve added it to literally almost everything: a teaspoon to a sauce reduction, a tablespoon to a risotto, and have even used it as a very thin wet rub before adhering more spices to meat, among many others.
Another way to explain it is that it gives a “cooked all day” flavor, which is amazing since I actually spend a lot less time cooking these days!
And I’ve added it to this Mashed Cauliflower Bake with Parmesan recipe, too.
There’s a Better Than Bouillon flavor that will go with pretty much anything you’re making. My personal go-to’s are chicken, beef, chili (oh mama, that’s possibly my favorite), vegetable, onion, and lobster. These are the flavors that I use often enough that I go through an open jar in around 2-3 weeks (and I cook a LOT).
With such a wide variety of bases that can be used to take your meals to the next level – especially now during the holiday season – I can’t recommend Better Than Bouillon enough.
I also use more than one flavor base at a time when it makes sense: onion goes really well with chicken, beef, and vegetable, for example. I’ve found that if one flavor gives a good umami boost, layering two flavors maximizes it.
For this Mashed Cauliflower Bake, I add a scant tablespoon of the chicken flavor and a teaspoon of the onion. It adds flavor, definitely, but it’s not overwhelming and is also subtle enough that it just gives that final “oomph”. It takes a pretty good dish to one where everyone’s asking what’s in it and begging for the recipe, which is always the best compliment for a cook.
Since I was a girl, my mom has made the most incredible stuffing, and this is one of very few Thanksgivings that I won’t enjoy it made by her. With holiday gatherings looking different this year, it’s even more important to me to make those memorable comfort foods that are full of familiar flavors. So I’ll be making this Baked Cauliflower Mash, Mom’s stuffing, and a small turkey. And my carrot souffle, of course, since my kids might revolt otherwise!
But back to the recipe. This is actually a recipe from my 4th cookbook and I’ve been wanting to share it with you here for a long time! I make it most often around the holidays, especially since the first time I brought it to my sister’s, she let me know I needed to bring it every year after. And I have!
It’s a great dish for a crowd because it’s not only delicious and everyone loves it, but it also happens to be gluten-free and keto.
Here’s hoping your holidays are safe, happy, and relaxed this year and all those to come. I’d love to hear what you’re making this year (especially the family favorites that are always on your table). If you take a photo, you can also tag me on all social channels @thewickednoodle.
And if you try Better Than Bouillon, take a shot of that, too, and be sure to tag me so I don’t miss it!
- 8 cups cauliflower florets (about 3 lbs)
- 6 tbsp unsalted butter, softened, divided
- 1/3 cup heavy cream
- 2 tsp Better than Bouillon Chicken or Vegetable Base
- 3 egg yolks
- Cooking spray
- ½ cup grated parmesan cheese
- 2 tsp coarse salt
- Place the cauliflower in a steamer basket set inside a pot of boiling water, then cover the pot. Cook until the cauliflower is very tender, about 8-10 minutes. Drain the cauliflower and allow it to cool until it’s warm and cool enough to handle.
- Preheat your oven to 375F.
- Place your cauliflower in a large mixing bowl. Add 2 tbsp
tablespoons of the softened butter, the egg yolks, and the
cream. Using an immersion blender, puree the cauliflower until it’s smooth (alternatively, you can use a potato masher if you like a chunkier consistency). Add the coarse salt and stir it well to incorporate.
- Grease an 11x7” baking dish with cooking spray. Pour the cauliflower puree into the baking dish, spreading it out evenly.
- Melt the remaining butter in a small bowl in the microwave.
Stir in the parmesan cheese. Pour the mixture over the cauliflower puree, then spread it gently spread it over the top.
- Bake for 30 minutes or until it’s lightly browned on the top
and bubbling slightly at the sides.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 185Total Fat: 16gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 109mgSodium: 720mgCarbohydrates: 6gFiber: 3gSugar: 3gProtein: 5g
This data was provided and calculated by Nutritionix.
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