Mashed Cauliflower

It's hard to try new vegetables. I get it. Especially when you have picky kids (or husbands!) that are afraid of anything that's not a chicken finger. Personally, I was afraid of cauliflower for years. I love broccoli, but always thought of cauliflower as the weird cousin of my green friend. I've heard too many times to count that cauliflower is good roasted, but I just never could get on the cauliflower train.

Until now.

This recipe is life changing. I'm serious!

I took one bite and I looked and Justin and said "Oh. My. Gosh".

(It's no wonder he thinks I'm a bit over-dramatic at times.)

The only way to describe this dish is fantastic, delicious and easy.

Oh, so easy!

It's forever changed the way I look at cauliflower.

Your kids, your husband...heck even your dog will love this dish!

Just tell them after the first bite it's actually a vegetable and not mashed potatoes.

(They'll be so hooked they won't even care.)

So make it, capiche?

 

Mashed Cauliflower

Adapted from Tupelo Honey Cafe

{ Serves 4 }

1 head cauliflower

1 TBS unsalted butter

2 tsp. roasted garlic*

1/3 cup monterey jack cheese

2 TBS cream cheese, softened

1/8 tsp. white pepper

salt to taste

1/4 cup chopped chives

Steam cauliflower for 10-12 minutes or until just tender. Meanwhile, in a small bowl mix together remaining ingredients (excluding chives).

Mash steamed cauliflower in a bowl with a fork. Add cauliflower to bowl with cheese mixture. Mix until combined. Serve each portion topped with chives.

* To roast garlic, take one head of garlic and slice off the top (about 1/2"). Discard top and place the garlic head on a piece of aluminum foil, cut side up. Drizzle with 1 TBS coconut oil and two pinches of sea salt and close foil tightly around garlic head. Place in the oven for 35-40 minutes at 400 degrees or until garlic cloves are soft and light brown. Allow to cool for 10-15 minutes. Squeeze garlic head in a small bowl and the cloves should pop out. Blend cloves in blender with 2 TBS olive oil until thoroughly combined. Store in an air-tight container in the refrigerator for up to one week.

{ Helpful Hints }

If you're like me and don't have a steamer, simply place the cauliflower in a bowl with 2 TBS of water. Cover with a lid that is slightly off kilter to allow a bit of the steam to escape, and microwave for 5 minute increments until the cauliflower is just tender.

You can sub cheddar for the monterey jack.

Don't mash the cauliflower too much. The texture is fantastic when it's a bit chunky.