Yep, we did it. We jumped on the mashed cauliflower bandwagon.
And honestly, I’m not sure why we waited this long. In a recent effort to refine my carb intake, I’ve been experimenting with substitutes. And I’ll admit, the idea of cauliflower mash was intriguing. I’d heard people promise that it was pretty close to the real thing. So, like most recipes in my kitchen, I decided to not only try it, but to ignore the recipe and make it my own.
You see, I was making chili. And I love pasta with my chili. Or in a pinch, rice. Instead, I figured I’d give the cauliflower a shot. But it had to be worthy of my chili. So I add jalapenos and cheese and crushed it. It was epicly good. It wasn’t mashed potatoes, but it WAS darn close. I picture this in my future…probably with bacon, cheese and chives. Or maybe with caramelized onions. This is good enough to be served as a side dish…don’t feel the need to bury it under chili!
Cheesy Jalapeno Cauliflower Mash
|Prep time||5 minutes|
|Cook time||15 minutes|
|Total time||20 minutes|
|Website||Inspired by The Healthy Chef|
- 1 head cauliflower
- 1/4 cup chicken broth
- 1 clove garlic
- 1 tablespoon chopped jalapenos
- 1/2 cup shredded cheese
- kosher salt & freshly ground pepper
|Finely chop up the head of cauliflower. (Be sure to remove the stem and leaves). Pieces of cauliflower should be half the size of a penny, roughly.|
|Add the cauliflower and broth (or water) to a medium-sized pot that has a tight fitting lid. Smash a clove of garlic and add it to the pot. Turn the heat to medium and let the cauliflower steam for 5 minutes. Stir, and if the liquid has evaporated, add a little more. Cook for another 5 minutes, then remove from heat.|
|Add the cauliflower, garlic and liquid to a high-speed blender and blend until smooth. In your pot, add the jalapenos and saute for 3-4 minutes or until tender. Add the cauliflower back in, and stir in the cheese. Serve immediately while hot.|