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