This is a recipe I go back to again and again, and never get tired of.
I spotted it a couple of years ago when I first found Melissa’s blog “IBreatheImHungry” (through Sonia’s), and since then it one has been on high rotation at my place.
A tried and true recipe, I make so often.
Simple, nutritious, tasty and guarantees a happy and healthy feed. Definitely my kind of recipe.
You guys know how much I love cauliflower — I even wrote a post dedicated to it: Cauliflower power (somehow implying that this cruciferous vegetable is - at least to my eyes - a superhero in the kitchen).
But seriously, if I have to pick one vegetable that is a real trouper in the kitchen, I’ll definitely go with cauliflower.
Charred, caramelized, creamed, kneaded into pizza dough, used to make alfredo sauce, hummus, tater tots, biscuits, wraps, tortillas and - last but not least - mashed.
Yes people, mashed cauliflower is ze thing.
Still suspicious? Then I urge you to reconsider. Open your mind and let mashed cauliflower into your life. You won’t be disappointed.
Only 15 minutes stand between you and the creamiest, most delicious mashed cauliflower ever.
All it takes is a microwave, a safe-proof microwave bowl (with a lid), an immersion blender (or a stand blender), 4 ingredients and some seasoning. Simple.
You don’t think you’re much of a cauliflower person? Then think again my friend, this recipe is going to knock your socks off.
Over time I’ve slightly adapted Melissa’s recipe and made it my own, to better meet my taste preferences.
1 medium head of cauliflower, trimmed and cut into florets (or 1 bag of Trader Joe’s cauliflower florets)
3 tablespoons of milk (your choice of milk, I use either regular or almond)
1 tablespoon of butter
½ cup / 2 oz / 50 gr good tasting grated cheese (my personal preference goes to Swiss Emmenthal cheese)
1 teaspoon fine grain sea salt
¼ teaspoon ground black pepper
Chopped scallion for garnish
Place cauliflower florets in a microwave safe bowl with milk and butter, cover with a lid (do not forget the lid, it’s necessary to retain the moisture) and cook on high for 8 minutes.
Take out of the microwave, give it a good a stir, cover with the lid and microwave on high for further 6 minutes.
While it’s still hot and steamy, add the shredded cheese, salt and pepper, and using an immersion blender (or using a stand blender) blend until smooth and creamy.
Top with some chopped scallion and serve.
One serving yields 120 calories, 7 grams of fat, 9 grams of carbs and 7 grams of protein.