Cauliflower is quickly earning some credit as being a super food, as people are realizing how nutrient rich is really is. But if the thought of cauliflower bores you, it is only because you haven’t learned this recipe for preparing it yet! This recipe for garlic parmesan mashed cauliflower is perfect for cauliflower fans and even people who didn’t know they were cauliflower fans. Healthier than mashed potatoes, it is just as easy to make and can act as the perfect side dish even for your holiday meals. Take a peek below at how to make your own garlic parmesan mashed potatoes, so you can have this tasty dish on hand for your next gathering.
Ingredients needed:
2 fresh heads of cauliflower (this will yield enough for four servings)
½ stick of butter
¼ cup of milk
1 cup of grated parmesan cheese
1 tablespoon of garlic powder (more or less can be added depending on your tastes)
Fresh chives
Salt and pepper to taste
When picking your cauliflower, look for a head that is bright white with bright green leaves/stem. Avoid a head with any yellowing or browning. When measuring your milk, 2 percent milk works best. If you use a lower percentage or skim, you may wish to add less. If you don’t have fresh chives, you can use dried/crushed chives instead.
Directions:
1. Begin by cleaning your cauliflower well. Run I under cold water and use a vegetable brush to really get the grit out.
2. Take a knife and begin cutting the florets (the flower like or blooming part of the cauliflower) off the stems of the cauliflower. You want to use as much of the florets as possible and as little of the stem as possible.
3. Steam your florets. You can do this on the stove with a vegetable steamer or in the microwave like I do. I place the florets in a shallow dish, cover them with water, and place a plate over the dish. Heat on high for about 6-7 minutes and carefully drain. Your vegetables/steam will be very hot, so handle with care to avoid burns. DRAIN WELL.
4. Move the florets to a stand mixer or even a blender. If you prefer, you can also mash by hand.
5. Add in the butter, milk, and garlic powder. Mash well. You will notice that the cauliflower will smell amazing already!
6. Stir in the parmesan cheese and continue to mash. This will help the mixture thicken up nicely. You can reserve some of the cheese to use as a garnish if you like as well.
7. Finish by adding the salt and pepper to taste. You can chop the fresh chives (or used dry) and use them as a garnish, or you can add them directly in as you mash. There is no designated amount on how much to add, just use what suits your tastes.
Trouble shooting: If your mashed cauliflower seems too watery, simply run I through the strainer. You can also add a little more cheese to thicken it up. This is a dish I love to taste as I create it to decide where I am at with my seasonings. Sometimes the cauliflower I buy is amazing and needs little additional seasonings. Other times it needs more salt and pepper. You can do the same.
As mentioned you can sprinkle the garlic parmesan mashed cauliflower with some cheese, some chives, and a dash of salt and pepper before serving. It makes the perfect side dish but is also one I love to enjoy as a meal!
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