So I tried the mashed cauliflower last night so then tonight I found another Recipe but it calls for potatoes in it as well. So I wanted to see what adding potatoes to cauliflower would do. The result, tastes just like mashed potatoes. I am hooked on mashed cauliflower now.
So tonight had our good friend James over for dinner. Made Meatloaf, Roasted broccoli and this recipe:
- ½ heads Cauliflower, Cut Into Large Sections
- 2 whole Large Potatoes
- ½ cup Parmesan cheese, Shredded
- 3 tablespoons Mascarpone cheese
- 1 Tablespoon, milk
- Salt And Pepper, to taste
In a large pot, place cauliflower sections and potatoes. Cover with water. Boil until tender. Drain water.
Add potatoes and Cauliflower to food processor, pulse until potatoes and cauliflower are mashed up, add both cheeses, and pulse a few times, (I added in about a tablespoon of milk so potatoes wouldn’t be as thick) add salt and pepper to taste. You may use more or less cheese, depending on how lose you like your potatoes. Add it a little at a time until you reach the desired consistency. Pulse food processor one last time to get smooth consistency and everything is mixed in. I served mine with a little shredded cheddar cheese and Parmesan cheese on top, serve hot.
Dinner is served – Italian Style Meatloaf, Roasted broccoli and Cauliflower Mashed Potatoes
James and Normy are REALLY excited about eating dinner!
So I’ve heard of mashed cauliflower and it tastes like mashed potatoes! I was like yeah RIGHT! But I made it tonight and um yes, it SURE does taste a lot like mashed potatoes. I am always looking for recipes for cauliflower and haven’t really found one I like, Until this recipe! I was really impressed and so was my hubby.
1 medium head cauliflower, trimmed and cut into small florets (about 6 to 7 cups)
1 to 2 tablespoons extra virgin olive oil
salt and ground black pepper to taste
(I also added parmesan cheese)
Bring a large pot of salted water to a boil. Add cauliflower and cook until very tender, about 10 minutes. Reserve 1/4 cup of the cooking liquid and then drain well and transfer cauliflower to a food processor. Add oil and reserved water, 1 tablespoon at a time, and puree until smooth. (Or, mash cauliflower with a potato masher). Season with salt and pepper and cheese. serve.
First time I had this salad was at a BBQ for work. When I had a job. Oh how I miss those days, you know working! Nina made this salad and I kept eating it and telling her how much I loved it and thanked her 1000 times for making it! As soon as I got home I found the recipe online and printed it…and now I am making it!
6 cups torn romaine lettuce leaves
1 lb. boneless, skinless chicken breast halves, grilled and thinly sliced
1/4 cup sliced green onions
1 can (11 oz.) mandarin oranges, drained
1/2 cup chow mein noodles
1/2 cup Wish-Bone Light® Asian Sesame Ginger Vinaigrette Dressing (for this salad it calls for Wish-Bone Asian sesame Ginger Dressing, but being Jamie and having to make everything homemade I made this dressing from scratch) <<< See Recipe
Arrange lettuce on serving platter, then top with chicken, green onions and oranges. Sprinkle with almonds and chow mein noodles, then drizzle with Wish-Bone Light® Asian Sesame Ginger Vinaigrette Dressing.
Don’t forget the dressing! The MOST Important part:
Asian Ginger Dressing
3 cloves garlic, minced
2 tablespoons minced fresh ginger root
3/4 cup olive oil
1/3 cup rice vinegar
1/2 cup soy sauce
3 tablespoons honey
1/4 cup water
In a 1 pint glass jar or larger, combine the garlic, ginger, olive oil, rice vinegar, soy sauce, honey, and water. Cover the jar with a tight-fitting lid, and shake well. Remove lid, and heat jar in the microwave for 1 minute just to dissolve the honey. Let cool, and shake well before serving. Store covered in the refrigerator. (I just whisked the heck out of it)
This dressing made about 2 cups of dressing. I marinated the chicken breasts with it as well for about 30 minutes before grilling them. That way you have the dressing on the chicken and throughout the salad…