Over the years, I’ve been know to sneak different vegetables into some of my family’s favorite dishes. Sometimes it’s worked and sometimes, not so much. My goal has always been that I want the guys to try different different dishes and flavors because you never know what you might end of liking. Even though I don’t really have a picky eater, there are “issues” like – Mr. I don’t like the texture of that or the King of No thanks, I’m good. So, now you understand why there are times when I use covert methods to introduce new flavors!
When I decided to come up with a recipe for cauliflower, mashed potatoes came to mind. Using most of my standard ingredients for mashed potatoes, I just changed out cauliflower for the spuds and added a little parmesan cheese. I served this creamy, light puree with Salisbury steak & gravy.
That night, there was very little dinner conversation but there was lots of scraping of utensils, umms, ahhs and at the end of the meal, clean plates.
Let me just say…success feels so good!
1 head of cauliflower – about 4 cups, cored and cut into small pieces
1/4 cup chicken stock
2 tablespoons butter
1/2 cup milk or half & half
1/4 cup sour cream
1/4 teaspoon garlic powder
2 tablespoons parmesan cheese
1 teaspoon salt
1/2 teaspoon pepper
Place cauliflower in a medium size pot and cover with water. Add 1/2 teaspoon salt and bring to a boil. Cook until fork tender but not mushy.
Drain cauliflower and place in blender or food processor.
Add chicken stock, butter, milk garlic powder salt and pepper. Blend until almost smooth. Taste for seasoning and adjust if needed.
Add sour cream and parmesan cheese and blend until smooth.
Heat thoroughly and serve with chicken, beef or sautéed vegetables.