Thursday, April 16, 2009

Smashed Cauliflower

I had bought some cauliflower at the Farmer's Market and finally had a chance to make it last night. It was really good. I added very little cheese this time because of my gallstones, but still it was delicious.

I saw Rachel Ray make smashed cauliflower before, and I sort of follow what I remember she did (but I think she adds way more cheese and maybe some fat).

I usually watch a Food Network show while I work out at the gym, but I am really bad at following recipes, so I just watch the shows and then do my own thing. I know that's not particularly good and one should try to make the original recipe at least once and then change things. But somehow that just doesn't work for me. By the time I get the recipe and all the ingredients I have lost interest. Plus, I try to make my versions healthier! So here is how I make the smashed cauliflower.

1 head cauliflower
Vegetable broth - enough to cover about an inch or two of the pot
Cheddar cheese - to taste; I have added at least a cup in the past. But yesterday I just used about 1/3 of a cup and it it was yummy!
Nutmeg to taste

Cut the cauliflower into florets. Bring the vegetable broth to a boil and add the cauliflower. Simmer until the cauliflower is tender, about 20 minutes. Drain most of the broth but save about a cup. Smash the cauliflower with a potato smasher. Add the cheddar cheese. Add some of the saved broth if the mixture is too dry. Add nutmeg to taste.

My only concern was that the dish looked very white. So I think next time I'll try adding some fresh herbs to give it some color and to change the flavor a bit. Not sure which herb I should add though. Any ideas?

Idea for next time I make this dish: Use herbs (not sure yet which ones) and laughing cow cheese instead of cheddar cheese. Not sure if it'll work, but I'll try and see.