I have come to the conclusion that many times when people claim they don't like to eat certain vegetables, it really means they probably have never had it prepared in a way that would appeal to them. With so many different options and recipes available on how to turn an otherwise boring vegetable into a showstopper, it makes it hard to believe that an aversion against a certain food couldn't be overturned.
I think Cauliflower is a great example. By simply steaming the vegetable you end up with a "blah" version that can be kind of tasteless, but because of its mild flavor it can also be extremely versatile and lend itself to a lot of different and tasty applications. Recently there has been a surge in popularity for cauliflower. The florets are low in fat and carbs, high in fiber, folic acid and vitamin C, which makes this vegetable a winner in my book. If you perform a quick search, you can find an amazing variety of recipes. They range from roasted cauliflower, gratins, soups, dips, faux alfredo sauces and even pizza crust. While I've tried quite a few of these different versions, cauliflower pizza crust is still one that eludes me, but I will never say never.
A few weeks ago I made Canadian Bacon Cauliflower Cheddar Cups for my family with great results, so I decided to experiment a little more and came up with this delicious mashed version. I started with a basic recipe, but by adding sweet, roasted garlic along with tangy and tart goat cheese, the dish was elevated to a whole new level. I achieved the desired consistency with my food processor, but an immersion blender or even a good old fashioned potato masher should do the trick as well. I served this with grilled steak and a big side salad, but ate leftovers with a couple of over-easy eggs the next day and had to restrain myself from licking the plate. So tasty, so simple, and most definitely one of my new favorites.
Mashed Cauliflower with Roasted Garlic & Goat Cheese
~makes 5-6 servings~
(Print this Recipe)
Ingredients:
5-6 cups cauliflower florets (about 1 medium head)
1 vegetable bouillon cube
8-10 roasted garlic cloves (see notes)
4 Tbsp. soft goat cheese
1/8 tsp. grated nutmeg
Kosher Salt and Pepper to taste
4 Tbsp. green onions, chopped
Directions:
Roast garlic (see note), remove cloves from skin and set aside.
On the stove-top, add cauliflower to a pot, fill with about 4 cups of water. Add the vegetable bouillon cube and steam/cook cauliflower until soft. Drain the cauliflower and add to a food processor.
Process cauliflower along with the roasted garlic cloves, goat cheese, 1/2 tsp. salt, 1/4 tsp. pepper and 1/8 tsp. nutmeg until smooth.
Transfer mixture to a bowl, check for additional salt and pepper and fold in 3 Tbsp. of the green onions. Sprinkle with additional reserved onions and serve immediately.
Notes: To roast the garlic, preheat oven to 400° F. Take one whole garlic bulb and cut 1/4 to 1/2 inch off the top. Lay on a piece of aluminum foil big enough to wrap the head of garlic, drizzle with about 1 tsp. of olive oil and season lightly with salt and pepper. Wrap it in the foil and roast in preheated oven for 35-45 minutes or until garlic is soft and golden brown. Let cool for about 15 minutes before handling. Use your fingers or a fork to squeeze and pull roasted garlic out of the skin.
If you don't like the taste of goat cheese, cream cheese would also be an acceptable substitution.
A Susi's Kochen und Backen Original Recipe
