I have never been a huge mashed potato fan. I LOVE potatoes (despite a childhood fear that they looked like… well… we won’t go there). I love them baked and fried and especially roasted. But it takes a special mashed version to tickle my fancy. I find most too bland. So for me, the exchange from mashed potato to mashed cauliflower was a no brainer. And I could add garlic and cheese?! Score!
First I roasted up some garlic (cut the top of a garlic bulb off, wrap in foil, put a bit of olive oil on the top, close the foil, toss in pre-heated 400 degree oven for 25-30 minutes… so many uses!).
Then I steamed up some cauliflower and put it into a bowl with 3/4 cup of fat free cheddar cheese, a half cup of skim milk, 1 Tablespoon butter (probably could have gone without) and the garlic cloves and used my (awesome) immersion blender to start pureeing (can also be done with a blender when it’s cooler and in batches… but why do that when you can get an immersion blender for $25??).
Within moments I had a perfect looking mashed potato-like veggie! I saved some of the garlic cloves from the puree so I could mix them in whole. Mmmmmm Nom Nom Nom.
Not too shabby for 5 points for half the recipe!
