Wednesday, March 2, 2011

Mashed Cauliflower with Rosemary and Bacon

I guess it's my calling to transform cruciferous vegetables using a simple Cuisinart, because I've recently discovered a way to whip up (literally) the humble cauliflower. It's a weird calling and probably not one I'll make much money out of, but it will do for now. At least for dinner.

I've been curious about mashed cauliflower ever since the low carb craze had people raving about them, but I've never been able to get the texture right. I figured that the sugar-deprived brains of crazy dieters will trick them in to eating just about anything and this mess - an unappetizing mix of chunky and watery, was not something sane people ate. Well, evidently my problem was actually my choice of equipment and the crazy dieters were indeed on to something. Mixers do nothing for cauliflower, food processors however, make them delightfully creamy. 

Mashed Cauliflower with Rosemary and Bacon
Serves 4

  • 1 head cauliflower, broken in to large florets
  • 1 tbs butter
  • 1/4 c. milk
  • 1 tsp. fresh rosemary, finely diced
  •  salt and pepper, to taste
  • 3 slices cooked bacon, crumbled
  1. Steam cauliflower until completely soft. Transfer to food processor. 
  2. Add butter, milk and rosemary. Pulse and blend until very smooth and creamy. Add salt and pepper to taste.
  3. Top with crumbled bacon.

1 comment:

RobMonroe said...

Indeed - the food processor is a better choice. Our deal has always been to add garlic. Lots and lots of garlic. I like the additions you have and will be bookmarking for future use!