This next recipe met all my criteria:
- tastes good
- easy to make
5-12 oz. bags of frozen califlower
1 tablespoon butter (salted, unsalted doesn’t matter)
Optional: Paprika (doesn’t really add flavor but does dress it up a little)
- Boil cauliflower in large pot until it is soft
- Drain in colander and pour into a blender, add 1 tablespoon of butter.
- Blend for 30 seconds, then take a and mix blender contents. Try to get the cauliflower on the bottom up to the top. If you don’t you will puree the cauliflower. It still tastes good but due to high water content will separate and does not look as appealing. Repeat 2-3 times.
- Empty contents of blender back into large pot, add pepper to taste and mix well.
- To serve: add one tablespoon of parmesan cheese to each serving and either brown in the oven or warm in microwave to melt cheese.
Meatza with green beans and cauliflower. I added the black arrow to point out the consistency you are looking for.
Sausage, Asparagus and Parmesan Cheese served over mashed cauliflower.
Steak, Sautéed Mushrooms and Onion with Mashed Cauliflower and Parmesan Cheese
Spicy Mesquite Beef with Ranch (served over a bed of mashed cauliflower)
Chicken Salad with broccoli, sweet potatoes and mashed cauliflower. The black arrow shows you what happens if you puree. Like I said it still tastes good just not as visually appealing.
No picture but goes great with any type of omlette.
Give it a try and let me know what you think. I’ll be adding the recipes for some of the dishes pictured above next week.