Mama Cheater Bite found this yummy recipe to make for Connor’s birthday dinner. While he didn’t eat much, the rest of us devoured it. Honestly, this could totally replace mashed potatoes for me. It had so much good flavor and the texture was great. And you are eating a big bowl of cauliflower…so its super healthy, right?
Anyway, it makes for a great side and reheats beautifully. And if you want to kick it up a notch on the indulgence scale, add some crispy bacon in there, too.
you will need:
1 head cauliflower, cut into florets (about 5 cups)
2 tablespoons olive oil
4 cloves garlic, minced
¼ cup milk (I use 2%, but any fat content is fine)
2 tablespoons butter
¼ cup sour cream (full or reduced fat)
¾ cup cheddar or monterey jack cheese, shredded
salt & pepper to taste
1 small bunch chives, chopped
Boil a large pot of salted water and cook the the chopped cauliflower until softened, about 15 minutes. Drain and set aside.
In a large skillet over medium heat, heat olive oil. Add garlic and cook until fragrant, about 1 minute. Toss the cooked cauliflower into the skillet and toss. Mash the cauliflower with a fork or potato masher.
Add in the butter, milk and sour cream, continuing to mix and mash until combined. Be sure no big pieces of cauliflower remain. Add in shredded cheese and mix until combined. Continue cooking over low heat until nice and hot. Season with salt and pepper to taste.
Turn off heat and mix in chopped chives. Taste for seasoning and serve nice and hot!
time: 10 minutes prep + 25 minutes cooking
adapted slightly from: Host the Toast