Cauliflower is the new potato?

Ummm..maybe?  Let me put it this way, I can make it taste good, not like a potato, in fact, I’d compare this dish more to a risotto in terms of consistency, but hey, comfort food is comfort food.

Plus, hello, it’s low carb, if you dig that sort of thing, either way, it’s good eats.

Like I said, I love treating this as a risotto, and it’s amazing along side a steak or some grilled chicken, or a stand alone meal.  Toss in veggies and even add some grilled shrimp, and you’ve got heaven in a bowl, right there.

This dish is crazy easy, stupid cheap, and ridiculous tasty.  Is that enough adjectives for you?

What you’ll need:

1 Large head of cauliflower
5 Button mushrooms, chopped
Shredded Cheddar Cheese
A large spoonful of Cream Cheese (NOT LOW FAT!)
A large spoonful Sour Cream (NOT LOW FAT!)
1 tbsp Butter
Salt and Pepper

Pre-heat oven to 400 degrees.

Rinse and cut up the florets from the head of cauliflower.

Place in a steaming bowl with water, and microwave for 20 minutes.

Drain and use a fork or mixing beater to mash up the cauliflower, it should be very soft and easy to smoosh into a mashed potato-like consistency.

Add in the butter, sour cream, cream cheese, salt and pepper and mushrooms.

Stir to mix, then pour into a 8×8 glass baking dish.

Cover with cheese, and bake for 15 minutes, or until cheese is melted and golden brown.

Devour.

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