Last night I was in the mood for something savory, warm, and new. Mashed cauliflower--perfect!
Now, I also love mashed potatoes, and nothing could ever take the place of my sister Katie's mashed potatoes on Thanksgiving day (or any day, really), but I have to be honest when I tell you that these mashed cauliflowers give Thanksgiving spuds a run for their money. Sorry Kate.
The best part about this recipe is that it only takes 20 minutes to prepare; there is no scrubbing or peeling required. I prepared this dish as a side dish, but if there had been leftovers (there weren't any), it would have made a perfect lunch. Totally satisfying.
You will need:
1 head of cauliflower
1 cup chicken broth
1/2 large onion (chopped)
1 cup whole milk
1/2 cup cheddar cheese
1/2 cup parmesan cheese
2 cloves garlic (crushed)
1/4 tsp. nutmeg
salt and pepper to taste
First, add cauliflower, chicken broth, and onion to a sauce pan. Bring broth to a simmer, softening cauliflower. This step should take about ten minutes.
Add milk to cauliflower mixture, then add sauce pan's ingredients to a blender. You may want to let the mixture cool a little so you don't run the risk of cracking your blender.
Once cauliflower has been blended, pour mixture back into saucepan. Add cheeses, garlic, nutmeg, salt, and pepper.