Mashed potatoes are great. T and I love potato almost everything – he more than I do. This recipe came about because I was trying to cook something that would keep for a while, is easy to make and lower in carbohydrates (we eat a lot of potato, rice and pasta as vegetarians and T doesn’t like vegetables in general).
This recipe is just a little healthier using cauliflower than potatoes because it is a tad lower in carbohydrates. This doesn’t mean you should eat heaps of it because it still has stuff like butter, milk and cheese in it. I like that you can make a huge batch, then serve it as a side dish over several days and it doesn’t lose flavour or go bad. Also, I got to use my new favourite kitchen appliance – the Cuisinart Immersion Hand Blender.
Cauliflower Mash
Serves 4 to 6. Prep Time: 5 minutes. Cooking time: 20 minutes.
1 medium head of Cauliflower
1 cup milk
1 cup shredded cheddar (you can use any cheese you like)
1 tablespoon garlic powder
1 teaspoon butter
1 tablespoon dried basil
Method:
1. Chop up the cauliflower into florets and drop it into a pot of boiling water. Boil till the florets are soft enough to be pierced by a fork.
2. Pour out all the water and mix all the ingredients (except basil) in the same pot.
3. Use an immersion blender or a food processor to blend everything together.
4. Sprinkle dried basil as a garnish upon serving.
TAH DAH!! If you want to, you can make this recipe lower in fat by using skim milk or low fat cheese.
An Exercise In Trivial Pursuits 
YUM!
T’s not too crazy about it because he’s a firm believer that potatoes rule but it’s very tasty!
Try sweet potatoes. Typically I add in some fresh grated ginger for the zing.
Mmmmm I can imagine. I will try that next!
Since you’re mashing cauliflower, how about a cauliflower pizza base?