Smashed Cauliflower Recipe
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Category: |
Category: |
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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
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Directions: |
Directions:Cut up cauliflower into florets (if you want "lumpy" smashed cauliflower - don’t 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 (don’t 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. |
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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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