The Whole Foods mash already holds potatoes and roasted garlic, so this becomes a gratin built on cream and cheese in one pan, the easiest dinner when exhausted. Everything cooks together while you stand at the stove.

Serves 2. 25 minutes, 10 at the stove.

About 830 calories a serving, 24 g protein, 25 g carbohydrate, 74 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat the oven to 375°F [190°C]. Spread the entire package of mashed cauliflower into a shallow baking dish and dot with 2 tablespoons butter, broken into small pieces.
2. Pour 1 cup heavy cream over the top, then scatter 1 cup grated sharp cheddar evenly across the surface. Season with salt and pepper to taste.
3. Bake until the cream bubbles at the edges and the top browns lightly, about 15 to 20 minutes; the gratin is done when a knife meets no resistance at the center.18 min

Note Swap the cheddar for Gruyère or Emmental. Leftovers keep in the fridge for three days and reheat gently in a low oven. Serve with a bitter green salad dressed in lemon vinaigrette, or a glass of dry white wine alongside.