Quote:
Originally Posted by Taggart
Sometimes when I'm roasting a chicken or piece of beef, I'll have mashed cauliflower instead of potatoes.
I cut the head of cauliflower up and steam it for about 45 - 60 minutes. Then I put it in a large pot and mash it, stirring in some light cream cheese and sometimes chicken or beef stock powder. I let it stay warm on a low heat for a while uncovered so excess moisture can evaporate.
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This sounds very good! I've made mashed cauliflower in the past and we liked it, but it didn't have something yummy like cream cheese in it. Is there a reason why steaming the cauliflower already cut up wouldn't work? It would take a much shorter time... or even cooking it in chicken broth? Thank you for this. I *do* get tired of the same side dishes!
