Last week I was craving a delicious filet, so I grabbed a couple small medallions from the local organic butcher. Once seared in a roasted garlic sauce, served along with asparagus and home made cauliflower mash, the results did not disappoint! The steak was so tender and flavorful, and the cauliflower was easy to whip up, and BOMB! It tasted just like mashed potatoes and was every bit as satisfying. This cauliflower mash was indeed, the best damn cauliflower mash I had ever had!
Try it for yourself, cheers!
The recipe for the Best Damn Cauliflower Mash is simple:
- 2 sm/med size heads cauliflower
- 2 wedges Laughing Cow creamy swiss, light
- 4 tablespoons fresh chives
- Johnny’s parmesan garlic, and Molly McButter seasonings, to taste
Start by trimming the stem and leaves from the cauliflower, and cutting it into large pieces. Place florets into a large pan with 3 inches of water, cover and bring to a boil. Steam with the lid on approx 12 mins, or until florets become tender.
Once cooked, transfer cauliflower to the blender or food processor. Add cheese, chives, and seasonings. Blend until smooth. You may have to transfer the cauliflower in batches, depending on the size of your blender. I found that my VitaMix fits everything for this recipe in one batch!
Serve warm, or cover and keep in the refrigerator for a late night snack! 🙂
This recipe makes 4 servings. *These macros will vary slightly depending on the size of your cauliflower.