Рецепт Mashed Cauliflower
There was a really good sale on russet potatoes this week at my local grocery store. $2.99 for 10 pounds. I would have been foolish not to buy a bag. That’s a lot of good eating!
Well, go ahead and call me a fool. Because I came home with this instead. I guess it was still a decent deal, though, being that cauliflower is a winter-harvested vegetable.
I guess it is pretty obvious what happened. You say potato. I say cauliflower. The result? A darn fine “starch” to accompany meat and lima beans.
And, of course, guilt-free room for dessert (or in my case, seconds).
- One Year Ago: Carrot Ginger Cashew Soup
- Cauliflower Mash
- 1 large head of cauliflower
- 1/4 cup Parmesan cheese
- 1/2 cup milk, half and half, or cream
- paprika
Wash and cut cauliflower in half. Microwave each half about 5 minutes. Chop into florets and microwave florets until very tender, about 5 minutes more, stirring halfway through the cooking time. Pulse in a food processor, or grind with a food mill. Add cheese to bowl and mix thoroughly (with spoon or by pulsing food processor more). Stream in liquid until you reach your desired consistency. Serve with a dusting of sweet paprika.