Well… I’m sitting at my dining room table, typing this post, and waiting to hear if we have a snow day or not tomorrow as schools close in surrounding towns one by one. I love that teachers and administrators have the same anticipation that kiddos do. Keep those fingers crossed!
Now.. back to this vegetable. For dinner tonight I was playing around with baking chicken drumsticks. I want to find more recipes that can go into the oven and bake on their own without much tending. While that experiment was in progress I was freed up to focus on sides. We have been roasting vegetables a lot recently, and so I chose to mash up the cauliflower instead. This article had the brilliant idea of steaming it in stock rather than water. The result was smoother than any cauliflower mash I’ve made before, and it didn’t include any milk or cheese.
Since I was baking chicken I decided to also roasted some garlic cloves in the oven and then blended them in the final puree. Definitely a keeper!
- 1 head of cauliflower
- 1 cup of chicken stock
- 1 teaspoon of salt
- 2-3 cloves of garlic
Steps and Notes:
- Place the garlic into a 400 degree oven for 10 minutes
- This worked tonight because I was also baking some chicken, so the oven was already on
- Cut the stem off of the cauliflower and dice the florets into small bits
- In a medium soup pot add the salt to the chicken stock and bring it to a boil
- Cover, reduce to a simmer, and cook for 20 minutes.
- Remove the cauliflower with a slotted spoon and place into a food processor
- Add 1/4 cup of the remaining stock
- Surprisingly, that was basically all that was left in the pot because the cauliflower soaked in all of that delicious flavor and juice!
- Pulse a few times, then add the roasted garlic
- Blend For 15 more seconds, or so, until smooth!
Thoughts for next time:
- Follow the same recipe using half broccoli and half cauliflower
- Season with chili or jalapeno
- What other ideas do folks have for this side?