Hello all my loyal readers. How are you enjoying “National Barbecue Month”? If you follow Griffin’s Grub on Facebook (and you really should), you probably saw how I feel about “National BBQ Month”. Not a fan. First off…one month? Like we grill/BBQ one month a year? Second, all the people jumping on the bandwagon…TV personalities, morning talk shows, radio, magazines, newspapers and even bloggers coming out of the woodwork offering tips and advice. I don’t know about you, but I don’t trust the advice of somebody who grills/BBQs one month a year telling me what or how to cook something.
So what am I doing to celebrate “National BBQ Month”? How about bringing you a totally non grilled (or barbecued dish) cooked on that oversized clock/timer thingee located in everybody’s kitchen…mashed cauliflower. Yeah, yeah…its probably been beaten to death by others already, but since I can’t eat potatoes I needed to find something to eat with all those meals that just scream out for mashed potatoes. Like meatloaf. And fried chicken. And chicken fried steak…mmmm…chicken fried steak…drool.
- 1 head of cauliflower
- 2 cloves of garlic
- 2 oz cream cheese
- 1/4 cup milk
- 2 Tbsp butter
- 1/2 cup cheddar cheese (plus a bit more for garnish)
- fresh grated Parmesan cheese (sorry, didn’t measure that out, just grated into the food processor)
- 1 tsp salt
- 1 tsp pepper
- 1 green onion, optional (for garnish)
- Remove the leaves and chop up the cauliflower. Rinse in a colander.
- Peal two large cloves of garlic.
- Bring water to a boil (don’t forget to salt your water). Add your cauliflower and garlic and cook for 10 minutes.
- Drain the cauliflower and then return to the hot pot and allow to sit for 2-3 minutes. (This will help some of the excess moisture to evaporate)
- Add the cauliflower, butter and cheeses into a food processor. Pour in about half the milk, and pulse. Add more milk if needed to reach your desired consistency.
- Season with salt and pepper to taste.
- Top with extra cheddar cheese and green onions.
I included in the ingredients 1 tsp of salt and 1 tsp of pepper. That’s just a guideline. You may like things more or less salty that I do and depending on what kind and how much Parmesan cheese you use, you may need to adjust. Sorry I didn’t measure the Parmesan cheese. I just grated it over the food processor until I thought it was right.
I thought the above picture looked a little boring. What to do? Add more cheese. Cheese is good for you. It’s got calcium and “stuff”.
And what should we serve our creamy, cheesy, mashed cauliflower with? How about fried chicken?
I’m not going to lie to you like some other bloggers would and pump you full of false hopes and promises. You plop this down in front of a potato loving guy or gal (like me), don’t expect to pull the wool over their eyes. They are going to know that this isn’t their beloved mashed ‘taters. No, the flavor and the texture just aren’t right. Cauliflower is sweeter than potatoes and they are going to notice. That being said, it was pretty darn tasty. If your eaters have an open mind and/or can’t have potatoes for whatever reasons, this is a good substitution. I was pleasantly surprised by how good it was. Mrs. G was a bit skeptical and only put a little bit on her plate. After sitting down and tasting it, she immediately went back and added more. That, to me, says something and I’m happy knowing that I now have something that I can fix with fried chicken (just so you know, Doc, this is the first time in 2 months I’ve had fried chicken), meatloaf, chicken fried steak, turkey…you get the idea…whatever you would normally serve mashed ‘taters with.
What I’d Do Differently
Not much needs changing with this one. Mrs. G asked if maybe we could cut down the milk and cheese and butter to make it a bit more healthy. We could probably try that. I’d like to maybe let the cauliflower sit a bit longer after draining it so more of the moisture would evaporate or maybe bake it off at 350 for 10 minutes just to get it to firm up a bit more, but it was good the way it was. For sure, we’ll be having it again. And soon. 🙂