Recipe by Foodie Friend
Here is another vegetable side dish that I make once or twice a week. This recipe fits perfectly with phase 1 of The South Beach Diet and is a great alternative for those wanting to cut back carbs. Even my meat-and-potatoes husband enjoys this recipe. Cooking the cauliflower in milk is what makes this version unique (and tasty). Also, I have used a couple of bags of fresh cauliflower already cut up like they sell at Trader Joe's or 1 20 oz bag of frozen florets for convenience.
Top Review by The Spice Guru
As a big cauliflower fan I was not disappointed! I whipped them up with a hand-held mixer and they fluffed up perfectly. I added only butter, salt, white pepper and a pinch of mace. They were marvelous. Thank you, Foodie Friend! Made for ALL YOU CAN COOK BUFFET 2011.
- 1 medium head cauliflower, chopped in small florets
- 236.59 ml low-fat milk (1% or less)
- 2.46 ml salt
Directions See How It's Made
- Cook cut up cauliflower florets in milk and salt over low heat for 35 minutes, or until tender. Stir the mixture a couple of times to rotate the cauliflower in the milk and to keep the milk from scalding. (Sometimes when I get distracted the milk gets scalded on the bottom of the pot. If this happens, stir gently so that that the scalded milk browned bits do not get mixed up into the cooked cauliflower).
- Drain, and discard or freeze the remaining liquid for a creamed vegetable soup (like cauliflower-cheese soup).
- Using an immersion blender, blend cooked cauliflower until the mixture resembles mashed potatoes (no liquid necessary -- otherwise it will be too runny).
- At this point use this mixture as if it were mashed potatoes and turn this "Smashed Cauliflower" into your favorite form of potatoes. In other words, you can add roasted garlic, scallions, low fat sour cream, chives, butter, or any combination. However, most of the time we eat it as is, with salt and white pepper to taste.