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I was skeptical, but mashed "potatoes" with cauliflower? Really… 
5th-Jan-2012 07:49 pm
I was skeptical, but mashed "potatoes" with cauliflower? Really effing good. Though I might have overdone the garlic, heh. I used homemade ghee (which I'd never made before) instead of butter, and it's tasty and unctuous and just good. Definitely not potatoes, but creamy and good in its own right.

(Also, do not think that you will be able to get this stuff creamy by hand. Haul out the blender or food processor.)

*adds cauliflower to next week's grocery list*
6th-Jan-2012 01:04 am (UTC)
Cauliflower is becoming one of my default vegetables. It is cheap, super easy to cook, & it stores in the fridge for a couple weeks without getting slimy (it might get black ick on the edges, but that's easily trimmed off.)

I've only had it mashed once & it was mixed with potatoes. It also mixes well with various other root vegetables. You can roast in the oven, or saute it with some onion & curry powder. Easy peasy!

6th-Jan-2012 04:10 am (UTC)
Cauliflower is in high rotation here, too.

My current favorite way to serve cauliflower is to toss florets in a bit of olive oil and some red chili flakes, then roast at 400 for about 20 minutes. When it's done, put it in a bowl and toss it with a couple of tablespoons of good parmesan.
6th-Jan-2012 04:23 am (UTC)
Oooh, that sounds good. I've done a similar cauliflower roast using curry powder. Lots of other veggies could be added into the roasting pan, too: carrots, turnips, etc.
6th-Jan-2012 02:31 pm (UTC)
I hadn't thought about throwing curry powder on roasted vegetables. Noms.
6th-Jan-2012 08:40 pm (UTC)
That's another standard dinner around here: potatoes and carrots and onions and whatever else seems good, cut into big-ish chunks and roasted with some olive oil and yellow curry powder. Then we serve it with some hummus, maybe some tabbouleh if we stop at the Middle Eastern market down the road (if it's the weekend, I'll make it, but it's a lot of chopping for a weeknight) and pita or lavash.

In the spirit of keeping you fed for weeks, I'll tell you that I'm going to try the Cook's Illustrated recipe for pot roast tonight. Our local Whole Foods had a sale on beef roasts this week, and I can't remember the last time I had a pot roast.
7th-Jan-2012 06:05 pm (UTC)
Oh, wow. That looks amazing too. Our standard potroast involves cream of chicken soup, which is also good, but a different beast.
6th-Jan-2012 02:31 pm (UTC)
This thread is going to keep me well fed for weeks. ;)
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6th-Jan-2012 01:37 am (UTC)
You and me and the rest of the 'net. :) So cute! So much good food. And so cute! :)
6th-Jan-2012 03:58 am (UTC)
Using her recipe is the first time I actually liked it. The key for me is cooking it a lot, which I guess I'd never done before...</p>

I made puréed parsnips tonight, which I also love; they have more of their own flavor, though.

6th-Jan-2012 02:31 pm (UTC)
I've never had a parsnip. We'll have to try them. :)
6th-Jan-2012 02:01 am (UTC)
sheeplass made those for us once, and they were excellent. And I agree, not much like potatoes, but really good as what they are. And we also overdid the garlic, creating something that was almost hot and spicy from garlic alone, but lots of garlic is a good thing.
6th-Jan-2012 02:30 pm (UTC)
I tend to go from lots of garlic to "Well, you don't have to worry about vampires" pretty quickly. Whoops. :)
6th-Jan-2012 04:29 am (UTC)
There is a restaurant here that uses a potato/cauliflower mix as the topping to their shepherd's pie and cottage pie. It is sooooo good.
6th-Jan-2012 02:29 pm (UTC)
Oh, that sounds amazing. Use that to top a vegetable shepard's pie, maybe with some portabellos and some zucchini... I think I know what's for lunch next week. :)
6th-Jan-2012 02:22 pm (UTC)
She's got a lot of good recipes on her site, I've stolen a lot of my new favorite veggie ones from her (roasted cauli, roasted broccoli, roasted portabellos - I'm sensing a theme ;). I probably do the smashed cauli once a month or so. I think I'm about due actually :)
6th-Jan-2012 02:28 pm (UTC)
Yea, that's all I've been in the mood to do vegetables to lately, is roast the heck out of them. I can haz summer nao, please? :)
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