Well… I’m sitting at my dining room table, typing this post, and waiting to hear if we have a snow day or not tomorrow as schools close in surrounding towns one by one. I love that teachers and administrators have the same anticipation that kiddos do. Keep those fingers crossed!
Now.. back to this vegetable. For dinner tonight I was playing around with baking chicken drumsticks. I want to find more recipes that can go into the oven and bake on their own without much tending. While that experiment was in progress I was freed up to focus on sides. We have been roasting vegetables a lot recently, and so I chose to mash up the cauliflower instead. This article had the brilliant idea of steaming/boiling it in stock rather than water. The result was smoother than any cauliflower mash I’ve made before, and it didn’t include any milk or cheese.
Since I was baking chicken I decided to also roasted some garlic cloves in the oven and then blended them in the final puree. Definitely a keeper!
- 1 head of cauliflower
- 1 cup of chicken stock
- 1 teaspoon of salt
- 2-3 cloves of garlic
Steps and Notes:
- Place the garlic into a 400 degree oven for 10 minutes
- This worked tonight because I was also baking some chicken, so the oven was already on
- Cut the stem off of the cauliflower and dice the florets into small bits
- In a medium soup pot add the salt to the chicken stock and bring it to a boil
- Cover, reduce to a simmer, and cook for 20 minutes.
- Remove the cauliflower with a slotted spoon and place into a food processor
- Add 1/4 cup of the remaining stock
- Surprisingly, that was basically all that was left in the pot because the cauliflower soaked in all of that delicious flavor and juice!
- Pulse a few times, then add the roasted garlic
- Blend For 15 more seconds, or so, until smooth!
Thoughts for next time:
- Follow the same recipe using half broccoli and half cauliflower
- Season with chili or jalapeno
- What other ideas do folks have for this side?