I am what many would call a "Foodie" - amateurs who simply love food and/or drink for consumption, study, preparation and news.
Now the statement above should make it clear that I do not have any formal training when it comes to food preparation. I have, however, been told that I am a pretty good cook and I hope you enjoy reading this column as much as I enjoy writing it.
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Recently I told you about our family’s attempt to eat healthier by cutting down on carbs - less bread, more protein, fruits and vegetables, which unfortunately, does not involve mashed potatoes. Well from a girl who grew up eating lots and lots of rice dishes, I absolutely love mashed potatoes, and the thought of not being able to eat them was discouraging. So, when Milena came home with a mashed cauliflower recipe I was a bit skeptical but still, all in, and after tasting it, I loved it.
1-2 garlic cloves (I used 2)
1 head cauliflower, cut into florets
3 tablespoons butter
2-4 ounces of cream cheese, (may substitute reduced-fat cream cheese)
¼ cup milk or heavy cream
¼ cup grated Parmesan cheese
Salt and pepper to taste
Fill a pan with water, add the garlic clove and bring the water to a boil. Once the water has come to a boil, add the cauliflower and cook until tender, about 8 to 10 minutes. Drain the cauliflower and let it sit in a colander (do not let it cool) for a moment to make sure most of the water has drained.
While the cauliflower and garlic clove are draining, add the butter, milk and cream cheese to the pan and stir until smooth before transferring to a mixing bowl. Add the cauliflower to the cream mixture, toss in the parmesan and with a hand masher (or an immersion blender) mash until smooth. (Mine came out smooth and creamy with just a hand masher, but others swear by the immersion blender.) Add salt and pepper to taste and sprinkle with chives or parsley for extra texture and flavor. This comes out to about 6 to 8 grams of carbs per serving - makes 4 to 6 servings.
I suggest using fresh cauliflower for this dish. When I tried making it with frozen florets, the consistency was grainy and not as smooth. A longer cooking time or the immersion blender may remedy this. You can also substitute a low sodium chicken broth for the water when boiling the cauliflower.
Yellow, green or purple cauliflower can also be used.