Mashed potatoes are great. T and I love potato almost everything – he more than I do. This recipe came about because I was trying to cook something that would keep for a while, is easy to make and lower in carbohydrates (we eat a lot of potato, rice and pasta as vegetarians and T doesn’t like vegetables in general).
This recipe is just a little healthier using cauliflower than potatoes because it is a tad lower in carbohydrates. This doesn’t mean you should eat heaps of it because it still has stuff like butter, milk and cheese in it. I like that you can make a huge batch, then serve it as a side dish over several days and it doesn’t lose flavour or go bad. Also, I got to use my new favourite kitchen appliance – the Cuisinart Immersion Hand Blender.
Serves 4 to 6. Prep Time: 5 minutes. Cooking time: 20 minutes.
1 medium head of Cauliflower
1 cup milk
1 cup shredded cheddar (you can use any cheese you like)
1 tablespoon garlic powder
1 teaspoon butter
1 tablespoon dried basil
1. Chop up the cauliflower into florets and drop it into a pot of boiling water. Boil till the florets are soft enough to be pierced by a fork.
2. Pour out all the water and mix all the ingredients (except basil) in the same pot.
3. Use an immersion blender or a food processor to blend everything together.
4. Sprinkle dried basil as a garnish upon serving.
TAH DAH!! If you want to, you can make this recipe lower in fat by using skim milk or low fat cheese.