Sunday, October 14, 2012

Faux Mashed Potatoes

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.

Garnish finished product with green onion and cheddar cheese.


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