Rich & Hearty Cauliflower Potatoes

• 1 head Yellow Cauilflower
• 4 medium Russet Potatoes
• 2 tbsp unsalted butter
• 2 tbsp olive oil, extra virgin
• 1/2 small white onion
• 1 tsp red pepper flakes
• 1 tsp Better Than Bouillon Vegetable Base
• 1 tsp Better Than Bouillon Chicken Base
• 3/4 cup water
• 4 clove garlic
• 1/4 cup chopped green onion
• 1/4 cup sour cream
• 1 oz cream cheese
• 1 dash Seasoned Salt
• 1 tbsp grated parmesan cheese

1. Cover potatoes with water in a pot and bring to boil for 20 minutes.
2. Preheat an oven at 475F
3. In 2 1/2 quart casserole dish add half the butter, red pepper flakes, white onion roughly chopped, bouillon base and water.
4. Optionally add a splash of dry white wine.
5. Microwave mixture on high 30-45 seconds until butter melts.
6. Wash cauliflower.
7. Remove leaves and cut off majority of stalk so that the head stays intact and sits flat.
8. Place in dish, drizzle on half the Olive oil, cover and microwave 5 minutes.
9. Flip head upside down and microwave for another 5 minutes then flip back over.
10. Peel and halve garlic cloves.
11. Remove potatoes and cut into eighths leaving skins on.
12. Add garlic and potatoes to cauli dish.
13. Drizzle on remaining olive oil.
14. Cover dish with aluminum foil and place in hot oven.
15. Bake for 30-45 minutes.
16. Using a knife cut up cauli head into chunks in dish.
17. Then mash the whole mixture together with a masher or large fork.
18. Add remaining butter, sour cream, cream cheese, parmesan, half the green onion and a dash of salt.
19. Mix thoroughly.
20. Spread mixture into an even layer.
21. Place under a broiler for 2-3 minutes, watch carefully.
22. Sprinkle remaining green onion on top and serve.

cauilflower, potatoes, butter, olive oil, white onion, red pepper, water, clove garlic, green onion, sour cream, cream cheese, salt, parmesan cheese

Taken from cookpad.com/us/recipes/362568-rich-hearty-cauliflower-potatoes (may not work)