Easy to make. Tastes Delicious. What more could you want?
My friend Liz sent me an awesome cauliflower recipe from Linda Wanger’s blog. I read through the ingredient list and realized I had everything but my Almond milk had gone bad… gross! So I nixed the almond milk and changed up the recipe.
1 head of cauliflower
water – I did not measure but I would say it was about 1 cup (while you are blending the cauliflower if it still feels too thick add more water)
2 oz of goat cheese (Linda’s recipe asked for 4 oz but I did not have 4 oz)
pepper and garlic powder to taste
I followed Linda’s suggestion and cooked my cauliflower her way and it worked out great:
“I’m all about speed and ease so this is my shortcut to steaming veggies. Fill a pot or saucepan with water about 1 inch deep. Add 1/2tsp sea salt and bring to a boil. Add chopped vegetables and cook until soft, about 3-6 mins depending on the vegetable. Drain the excess water and you’re done!”
After the Cauliflower was steamed I let it sit in a strainer for about 4 minutes just to cool off a bit. I then placed the cooked cauliflower in a blender, added some water and blended away. I added the goat cheese, pepper and garlic powder and blended some more. The goat cheese melted nicely because the cauliflower was still a little hot!
The end result was yummy, but I do have to say the cauliflower has a strong taste. The taste was not a cauliflower taste, it is hard to explain. More like a garlic taste that you can’t get our of your mouth. I am not sure if this taste was so strong because I did not put much dairy? Next time I will try it with the almond milk to see if it dulls the strength of the cauliflower.
*If I were to make this again I would add something to make it a bit more creamy, whether it be almond milk or a cheese wedge!
How do you make mashed cauliflower?