Cauliflower can easily masquerade as mashed potatoes when butter, cream and garlic are added. And it’s much healthier than potatoes (1/4 of the calories, in fact!)… even though you’re still adding butter and cream. So, why not?!
Here’s where I started…
I cut out the stem and branches and found the cute little florets hidden in this “tree” …
While I worked on the short ribs I set aside all the ingredients and waited for the right time to start…
::: USE YOUR IMAGINATION HERE: I forgot to take a picture of the boiling cauliflower :::
Then I drained it… and started on the butter, oil and garlic… then added the cream and let it simmer for a minute or so.
I added the cauliflower back in … and mashed.
Confession: I was wishing I could find my immersion blender. It would have whipped up this mashed goodness in a hurry and made it a bit more creamy. The potato masher only got it semi-creamy-mostly-lumpy. But DANG, it was good!
And now I’d like to proudly announce that my hero-of-a-hubby is once again eating cauliflower. (He had previously told me he didn’t like cauliflower. Well, once you add butter, cream and garlic to ANYTHING it’s always better! Who could blame him?!)
Tonight I served this up with Braised Beef Short Ribs. Y-U-M!!!
Recipe courtesy Lori Tisdale
4-6 cups bite-size cauliflower florets (about 1 large head)
3 cloves garlic, crushed and diced
1/3 cup heavy cream
2 teaspoons olive oil
1 teaspoon butter
kosher salt/freshly ground pepper to taste
Snipped fresh chives for garnish
Place cauliflower in boiling water, allow to boil for about 8-10 mins. Drain and set aside. Add 2 teaspoons olive oil, butter and garlic to hot sauce pan. Allow garlic to cook on medium-low heat for about 3-5 mins. Return
Cooked cauliflower to hot sauce pan. Add cream, salt/pepper to taste. Transfer to food processor for or a quick turn or mash with potato masher. Serve immediately. Garnish with chives, if desired.
enjoy your time in the kitchen…