"Hunger is the best sauce in the world."--Cervantes

Smashed Cauliflower Recipe

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This recipe for Smashed Cauliflower, by , is from Endangered Recipes: Too Good To Be Forgotten, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Keith Goodrich
Added: Tuesday, February 22, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 large head cauliflower
3 c. chicken stock (College Inn)
4 T. butter, cut up
1 c. shredded white extra-sharp Vermont cheddar cheese
1/4 c. parmesan or Romano cheese
Dash of salt and black pepper to taste

Directions:
Directions:
Cut up cauliflower into florets (if you want "lumpy" smashed cauliflower - donít cut up the entire stem into florets and save out for 5 minutes. Place cauliflower and stock into med saucepan and cover over high heat until stock comes to a boil. Reduce heat and simmer for 10 minutes (donít forget to add the reserved stem after 5 minutes!). Remove cover, raise heat and allow broth to reduce by one-half. Add 1/2 of the butter before removing from heat. Turn off heat, and place pot on level surface or transfer cauliflower to a sturdy mixing bowl. Add cheese and the remainder of butter and "smash" until desired consistency is reached. Season the dish with the salt and pepper before serving.

Number Of Servings:
Number Of Servings:
4-6 servings
Preparation Time:
Preparation Time:
20 mins.
Personal Notes:
Personal Notes:
If you prefer thicker smashed cauliflower - drain off liquid when transferring to bowl and add back while mixing.

 

 

 

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