Cauliflower Mashed Potatoes
I get into such a rut with how I cook vegetables sometimes. One year I planted 3 squash plants and we were having sauteed zucchini, squash and onions every night it seemed. And while I love that recipe, my husband and I got so sick of zucchini that I couldn't even think about planting any for the next 2 years.
The same thing happens to me with cauliflower. I have a go-to recipe that I use 9 times out of 10.
This time I felt like I wanted to try something different.
I had a 5 lb bag of potatoes I needed to start using so I tried to think what I could make with potatoes and cauliflower. Then I remembered a recipe I'd seen in a South Beach Diet Cookbook I bought a few years ago. It has a lot of great ideas for making things healthier and I remembered one thing I saw in there.
Cauliflower Mashed Fauxtatoes.
Basically you make cauliflower to resemble mashed potatoes. I had tried it before and thought it was pretty watery. So I came up with my own version.
And the first thing my husband complimented me on at dinner was how good the mashed potatoes were. (I don't usually tell him what's in his food until after dinner.)
While that is cooking, chop up 3 potatoes. (You want around a 1:1 ratio of cauliflower and potatoes)
Once your cauliflower is soft enough to pierce easily with a fork, transfer to a blender and blend until smooth.
Meanwhile throw your chopped potatoes in the same stockpot and cook until they can be pierced by a fork. 7-8 minutes. Drain potatoes and return to pot. Pour in the blended cauliflower and use a potato masher to combine.
The secret to great mashed potatoes, real or not, is to put in just a little sour cream. I used about 1/4 cup. Add a little butter and salt and pepper to taste.
Posts
0 comments: