In my refrigerator I have a whole organic chicken and a head of cauliflower. These simple ingredients, plus some kitchen staples will be tonight’s dinner: my standard roasted chicken with onions, and mashed cauliflower that rivals real mashed potatoes. The mash is low-carb, but by no means low-fat; it’s a bit of cream cheese that gives some heft to this puree, with butter and parm for additional depth of flavor. Of course, for dessert, there’s still a lot of tres leches cake!
The mash is easier to make than mashed potatoes– no peeling! You boil cut up cauliflower until it’s for tender (in half the time it takes for potatoes). If I’m in the mood, I’ll throw some chicken base or bouillon cubes in with the boiling water for some extra flavor. Then you drain the florets, mash and season. It’s fast, easy and best of all, a vegetable!
- 1 head of cauliflower, leaves and core removed, then cut into florets
- chicken bouillon or stock base to flavor the boiling water (optional)
- 1 -2 TB softened cream cheese (depends on how much cauliflower you end up having)
- 2 TB unsalted butter, melted
- 1/4 c grated Parmesan
- salt and pepper to taste
Fill a large pot with water and bring to a boil. Salt or add chicken bouillon/stock base, stir to dissolve, then add the cauliflower pieces.
Boil the florets for 7 to 10 minutes or until fork tender.
Drain the cauliflower into a colander, shaking well to remove excess water. Return the cauliflower to the original pan, letting the residual heat further evaporate any water.
Mash the cauliflower (if you want a smoother mash, you can use a food processor to puree), then add the cream cheese
Stir until blended, then add the parmesan.
Taste and correct seasoning.