Parmesan Smashed Cauliflower

I was doing my grocery shopping yesterday after an abysmal week of eating out and making bad food choices.  I was on a mission.  A mission to get my act together and stay on track with my pre-New Year’s resolution. (My husband and I decided, together, the day after Christmas, that we were going to eat good and try to lose some weight.  Before last week…I was winning.)

As I filled my cart with fresh fruits and veggies, I spotted some cauliflower.  I had seen this article (reposted by Heidi at Adventures of a Gluten Free Mom) on food that had glutathione, a powerful antioxidant.  Cauliflower is a great source of glutathione, as well as other cruciferous veggies, like kale and broccoli.  So, I grabbed some cauliflower and broccoli and figured I would steam them and be done with it.

BORING!  I figured if I was going to eat a vegetable that smelled as bad before you ate it as it did after you ate it, I was going to make it really yummy.  With a wink and a nod to the low-carb diets of a few years back, I made Parmesan Smashed Cauliflower.

(Imagine a picture of a big ‘ol bowl of white, glistening goodness.  I’ll get a pic up as soon as Word Press stops giving me grief!!!  Sorry!)

Parmesan Smashed Cauliflower

Serves 4-6

1 head of cauliflower, trimmed and cut into chunks
2 TB butter
1/4-1/3 cup freshly grated Parmesan cheese
splash of milk
salt and white pepper to taste

1.  In a large sauce pan with a steamer insert and lid, on high heat, steam cauliflower, about 10 minutes or until cauliflower slides off the fork when speared.
2.  Mash cauliflower in a bowl with butter and cheese.  If you like your potatoes chunky, this will work with a potato masher.
3.  Add milk to desired consistency.  If you like your potatoes smooth, then using an immersion blender or food processor will do a better job at imitating that texture.
4.  Taste it.  This is important because the cheese is salty and you will want to check the saltiness before you add any more salt.
5.  Add salt and pepper to taste.  You don’t have to use white pepper, but it makes the whole thing monochromatic and pretty.  But it’s your call. :)   It will still taste good!

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