On a recent Saturday morning, I was watching the Produce Pete segment on the Today Show and he was talking about cauliflower, when I realized that I had never cooked cauliflower. To be honest, I don’t remember ever eating it any way but raw. I love it raw but, I certainly couldn’t serve it for dinner that way. So armed with all my tips from the ever-so-helpful Pete, I picked up a pretty little head of cauliflower and set off to find a good recipe. I was sorely disappointed with my Internet search. Most of the recipes I found were bland diet recipes. So I figured if they’re a substitute for mashed potatoes they need cheese and since they are a nice fresh veggie they could benefit from some herbs. Here’s what I came up with:
Lemon (zest and juice)
Rinse the cauliflower and scrape off any oxidized brown spots with the back of a knife.
While the cauliflower cooks, chop the parsley and finely grate the lemon zest. You can also gently heat the milk in the microwave (you probably don’t need more than 1/4 cup for one head of cauliflower).
To smooth out even more, remove from heat and place into a bowl, add a couple splashes of milk and lots of cheese, and go at it with your hand mixer. If you like it chunkier just stir in the milk and cheese.
Note: Cauliflower has a lot of water in it, more than I anticipated, as a result, my finished product was looking a little runny. If yours comes out like this, return it to the pot and let some of the liquid cook out over medium to medium high heat (keep a close eye on it!).
Enjoy this tasty and light alternative to mashed potatoes!