Sunday, September 28, 2014
1 head cauliflower
1-2 cloves garlic
½ C grated cheese
¼-½ C chicken broth, milk, cream or other liquid
salt & pepper (cayenne adds a nice kick)
The garlic can be raw or you can sautée it first. (Or in a pinch, just use garlic powder.) Just about any cheese will work - I've used cheddar, colby, jack, parmesan...but there are plenty of other flavors worth trying.
Remove the leaves and toughest core of cauliflower, cut or separate into florets. Steam or boil for about 10 minutes until tender. Mash by hand or process in blender or food processor, slowly adding broth (or other liquid) until just smooth and creamy. (Don't overwork it.) Add garlic and cheese(s) -- depending on the cheese you use, your mashed cauliflower can have a stretchy-stringy-ness to it; parmesan doesn't do this much. Reserve a little cheese for garnishing.
Leftovers? Fry them up like pancakes..! Cheesy Cauliflower Pancakes