Holy moly.
They turned out perfect.
This recipe made my whole entire day.
They filled that void I was needing filled.
Okay, enough of the dramatics~ they were really good. I needed a little crunch, something that felt hardy, like a mashed potato would, and I'm telling you, it did the trick. Next time I think I will heed the advice in the original recipe {link is below} and will add some rosemary to give it a bit more flavor. I did add a teaspoon or two of fat free sour cream on top to eat...
I used:
- 1 head cauliflower
- 1 tablespoon fat free cream cheese
- 1/4 cup grated Parmesan
- 1/2 teaspoon minced garlic
- 1/8 teaspoon vegetable broth
- 1/8 teaspoon ground black pepper
- 1 tablespoon butter
- 1 teaspoon garlic salt {needed it after a taste test}
We cut the cauliflower off the head in small pieces and put in the pot, bring to a boil. Once it is boiling, put 6 minutes on the timer. It really did take about 6 minutes till I put a fork in a piece of the cauliflower and it broke softly apart. Drain in a colander. Pat dry with a paper towel. Add all ingredients in a bowl and beat with a mixer until it is mixed well and all chunks have been put through the mixer. It WILL be a little chunky. But not much! Don't shoot for creamy though.. it doesn't happen and doesn't need to. Serve. If you're like me, put a dab of fat free sour cream on top and enjoy!
5 Stars. This gets 5 Stars. If I had more stars to give, I'd give it to the Mashed Cauliflower.
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