This past weekend, I was gabbing on the phone with my sister-in-law and she asked me what she should do with all this cauliflower she had at home. She, like my parents, are members of a co-op where they receive a weekly basket of organic and local produce. (I am so jealous — wish I could do it here in NYC. But because I am on the west coast all summer and very few programs do partial shares, I do not do it. If anyone knows of a CSA – Community Supported Agriculture – in NYC that offers partial seasons, let me know! I am definitely interested). In any case, when you participate in programs with baskets of vegetables, you never know what you are getting. So, this past week, my brother’s family had a huge load of cauliflower to deal with.
I knew exactly what Katie and her family should make…Cauliflower-Broccoli mash! I used to make it all the time, but for some reason, it has been years since I last made it. So I was excited to make it again this week! And yes….for some reason, all my recipes (1) end up green (2) are mashed (3) require a vitamix…not sure what that is all about….
* Salt and pepper
* Butter or margarine
* Some type of dairy (unflavored soy, almond, or cows milk)
* Optional: any type of grated cheese (parmesan, gruyere, cheddar are my top three favorite)
* Wash the cauliflower and broccoli and then cut them into florets. I would cut the cauliflower into slightly smaller florets than the broccoli since cauliflower can take slightly longer to steam.
* Steam the cauliflower and broccoli (8 minutes)
* Put the vegetables in a blender/vitamix/cuisinart with a heavy splash of milk and blend!
* Add some butter and seasoning (salt, pepper, onion powder, garlic, etc…)
* Put in dish and add some grated cheese, and voila! Healthy version of mashed potatoes (and way yummier, I might add).
* To make it more like a gratin with a crusty top, you can melt the cheese in the oven or even add panko/bread crumbs to create a nice firm crust. I definitely suggest baking it for 10-15 minutes at 350 degrees with one of the above toppings, but it is not necessary.
* You can make this vegan if you want (margarine instead of butter, and no cheese) or as full fat as you want (heavy cream, lots of butter, cream cheese instead of butter). Whatever floats your boat.
* You can dress this up anyway you want — with additional spices, garlic (not a big fan), nutmeg (yum), truffle oil (decadent), etc…
Simple, easy, and quick. Great for a side dish for any meal, and a good portion of veggies. Let me know what you guys think.
Have a great weekend!