Yes Hammy, that IS Cauliflower! or Mock Garlic Mashed ‘Potatoes’

Mashed CauliflowerI have writer’s block.  When you have writer’s block, they tell you to sit with a blank piece of paper and a pencil, or in the year 2011, a computer and some fingers – and just start writing/typing away.  Just write whatever your brain says.   This is what it’s saying.  I have nothing to write.  EXCEPT – I made the most kick-ass, creamiest, dreamiest, most garlicky mashed ‘potatoes’ (read cauliflower) last night and my Mr. Cheese could not believe they were not potatoes.  So fantastical!!  Even if you hate cauliflower, make them and eat them.  Your palate and belly will totally thank you.  Other than that, I really have nothing more.  Oh, but the recipe did call for cream cheese – just a touch – and we forgot to buy some.  I remembered last minute and threw in a tablespoon of sour cream.  Holy nuts, they came out perfect! 

Mock Garlic Mashed ‘Potatoes’ (Cauliflower)                                                     adapted from George Stella’s recipe on Food Network.com

  •  1 head of cauliflower, cut into small piecescauliflower bath
  • 1 Tablespoon sour cream
  • 1/3 cup Parmesan cheese, shredded
  • 2 Tablespoons garlic, chopped and roasted
  • 4 teaspoons butter
  • salt & pepper, to taste

How to Make It!

In a small saute pan, roast the garlic over medium heat for about 5-10 minutes and set aside.  In a large pot, bring about 4 quarts of water to a boil.  Add the bouillon cube and stir until it dissolves.  Add the cauliflower and let cook for about 6 -8 minutes, until tender. 

Drain the cauliflower in a strainer, then on paper towels, to remove as much water as possible.  The more dry the cauliflower is, the better and lighter the results will be.  Combine the cauliflower, sour cream, garlic and parmesan cheese in a blender or food processor, and puree until smooth.  Serve hot, topped with a pat of butter and chives.  Add salt and pepper, to taste.  Serves 4

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About tossingtheswissaround

I have been obsessed with food since I can remember. I grew up watching the Frugal Gourmet and Julia Childs in black and white repeats on TV. I made an elementary version of veal parmesan when I was all of 8 years old and even concocted a homemade version of vomit to drizzle along the hallway and oh-so-carefully in the bathroom so I could get of school whenever I wanted. Dad never caught on but I eventually came clean about that vomit recipe. About two years ago. My skills have greatly improved and my obsession has only deepened as the years go by. In the mornings, I ask my co-workers what’s for lunch, what they ate last night and what is on the menu tonight. I groan when I eat almost anything I like because I can barely contain my excitement. Because, well, because it’s food! I was technically trained and once worked as a formal chef but physically that takes its toll so I joined the much less strenuous, albeit entertaining, world of HR. Food is still at the forefront of my mind as I continue to cook and love all things food. Enjoy!
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4 Responses to Yes Hammy, that IS Cauliflower! or Mock Garlic Mashed ‘Potatoes’

  1. Melissa says:

    Mmmmmm I love me some mashed cauliflower. Haven’t had it in forever!

  2. stone walls says:

    MASHED CAULIFLOWER – “MOCK” GARLIC MASHED POTATOES (Holiday Market, Royal Oak, Mi.)

    1 medium head cauliflower
    1 T. cream cheese
    1/4 c. Parmesan cheese
    1/2 t. minced garlic
    1/2 t. salt
    1/8 t. freshly ground black pepper
    3 T. unsalted butter
    1/2 t. chopped fresh chives, for garnish

    Set a stockpot of water to boil over high heat. Clean and cut cauliflower into small pieces. Cook in boiling water for about 6 minutes or until well done. Drain well (do not let cool) and pat cooked cauliflower very dry between several layers of paper towels. In a bowl with an immersion blender or in a food processor, puree the hot cauliflower with the cream cheese, Parmesan cheese, garlic, salt, pepper and butter. Garnish with chives and serve hot.

  3. Stone walls, that actually reads just like the original recipe from the Food Network, except they didn’t puree with butter, they put the butter pats on top, to serve. 🙂

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