For myself, traditional mashed potatoes are a comfort food me. Growing up we often got roasted chicken or roast beef with all the fixings and it always included mashed potatoes. To this day I don’t think I have eaten roast beef without it. I guess the only downside of potatoes is that they’re often heavy, starchy and probably not the best vegetable we could be eating. I still will continue to make classic mashed potatoes but when they’re not looking I will substitute them with mashed cauliflower.
Before you start thinking I am some trendy baby food diet, I am not. This recipe was actually really good and with the amount of cheese you add it brings the healthy factor way down. I had you at cheese didn’t I?
- 1 head of cauliflower
- 2 cups chicken broth, low sodium
- 1-2 tablespoons olive oil
- ½-3/4 cup fresh grated parmesan
- Salt and pepper
- I added a blob of mascarpone cheese as well, not necessary but gave it a bit more creamy texture.
Chop cauliflower into small trees (1 – 2 inch pieces). Place in a large pot and cover with chicken broth. Bring broth and cauliflower to a boil and cook until cauliflower is very tender. Drain well; discard broth (unless you want to make soup or something).
Place cauliflower into blender or use emersion blender. Add cheese, olive oil, salt and pepper and blend for desired consistence. I made mine fairly smooth, but you could leave it chunky.
I topped mine with some fresh chopped chives. Served with roasted pork loin and spinach salad.
J was a little hesitant and slowly took a bite while giving me the “this better be good” look. He mushed it around in his mouth a bit until the flavours started to come out. He then asked if there was garlic in it. I didn’t add it, but I might next time. He ended up really liking it and we were both pretty impressed with the taste and consistency. I think this would be a great sub for those nights you want something just a bit lighter then potatoes.