Sunday, May 23, 2010

secret ingredient

Tonight i found out i was channeling top chef
Not their cooking skills but the secret ingredient.
CAULIFLOWER--is that spelled correct?
or is it
CALIFLOUR-or perhaps
CAWLIFLEUR--well which ever way you say it,
or spell it,
it tends to be an underrated, underused vegetable.
Maybe it is because it is lacking in vibrance--
after all it is just a shade of white-
doesn't exactly scream at you--
and it tends to be one of those vegetables that sits well with others showing off their colors, like broccoli or carrots.
Usually it is cooked pretty much the same way--steamed
and i am not a lover of it in the RAW--

I found myself looking a various blogs and recipe sites in search of a recipe for a stuffed flank steak. We got a real good deal on some the other day and i figured we could do something like that. In my search i came across a recipe for a mashed cauliflower--it intrigued me and i wanted to try it out, but i assumed that we probably did not have the main ingredient--Cauliflower--It really has not been a vegetable that we have kept in our fridge on a regular basis--but low and behold there was a head of cauliflower waiting for me to mash it up.

And mash it I did.

It was down right tasty--enjoyed by the majority of my kids--although one did say it was OK and that she preferred it just steamed with the other bright vegetables.
Bottom line is--anytime you add cheese and butter and garlic to anything it has got to taste good--I am thinking this one will be a keeper--anything that can disguise a vegetable has got to be good

Brown Butter Cauliflower Mash

This recipe is a low-carb, healthy alternative to mashed potatoes. The consistency is so creamy and delicious, you won’t believe it’s cauliflower. The flavors are cheesy and delicious!

1 medium head cauliflower
4 tablespoon cream cheese, softened
1/3 cup sour cream
1/4 cup grated Parmesan
1 teaspoon minced garlic
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 teaspoon chopped chives or green onion
4 tablespoons unsalted butter
1/2 cup asiago cheese (i didn't have this and it was great without it)
4 tablespoons basil pesto (optional)
Set a stockpot of water to boil over high heat.
Clean and cut the cauliflower into small pieces. Cook in boiling water for about 6 minutes, or until well done. Meanwhile, melt the butter in a small saucepan and cook the garlic until fragrant, about 1 minute.
Drain the cauliflower well; do not let cool and pat it very dry between several layers of paper towels.
In the bowl, mash the hot cauliflower with the cream cheese, sour cream, Parmesan, asiago, butter, garlic, salt, and pepper until almost smooth.
Mix in chives and pesto, if desired, and serve

1 comment:

Annette said...

sounds Yummy. I will try it!