We used to never eat cauliflower. It was one of those weird ingredients you look at while in the produce section of the grocery store and think to yourself, “What would I do with that?” That was, until one day, the hubby said, “I love cauliflower, why don’t we ever eat it?” Really. Really? After 10 years of marriage, you announce that you LOVE cauliflower? Okay, I’ll bite. Let’s learn to cook with cauliflower.
At first it was boring recipes, like steamed cauliflower and over roasted cauliflower, none of which were very pleasing to anyone, but the hubby. It wasn’t until I discovered ways to turn cauliflower into ‘other’ things that I realized this veggie was about to rule my kitchen! With new recipes like cauliflower rice, roasted cauliflower dip (see video below), cauliflower pizza crust (I have a thing for pizza – it’s kind of ridiculous), cauliflower tortillas, buffalo cauliflower (like buffalo wings – but not really), and cauliflower pasta, I had stumbled upon a veggie that was really replacing the majority of the carbs in our diet.
All of those cauliflower recipes I tried we fell in love with, but it was cauliflower mashed potatoes that completely wowed us, and after a few attempts, I created a recipe that wasn’t soggy, tasted very similar to mashed potatoes, and didn’t need to be loaded with butter.
This is my go-to-recipe now for mashed potatoes. It goes perfect with my Elk Meatloaf recipe, but I’m not sure if I could convince the family to use it as a substitute for Thanksgiving (but I can try, right!). To keep the cauliflower mashed potatoes from being soggy, it’s important to cook the cauliflower out of the water – using a steamer basket helps. If you don’t have any other option than to cook it in the water, you’ll need to drain as much water off as you can before blending.