Mashed cauliflower is the greatest thing since mashed potatoes.
It’s creamy, it can be as rich or as virtuous as you desire, it’s fast to make, and it’s GENIUS if you are cutting down on carbs.
But you know what I say…lose the carbs, keep the fat.
So here it is…one of my fave mashed cauliflower dishes ever, with a little something healthy mixed in.
Creamy Horseradish Mashed Kale and Cauliflower
1 head cauliflower, broken into florets
1 bunch kale, torn into small pieces and cleaned
1.5 cups shredded horseradish cheese
1 bunch scallions, diced
1/3 cup cream cheese
3 tbsp. seasoning (throw some salt in there, too!)
1. Toss the kale and cauliflower in a large stockpot filled with water. It’s okay if the veggies almost overflow from the pot – the kale cooks waaaayyy down. Cover the pot and cook for at least 40 minutes at a full rolling boil. I mean, you want that kale WILTED into submission. It should be almost as tender as spinach. You cannot overcook this – cook it longer than you think is necessary.
2. When everything is totally limp (that’s what she said), turn off the heat, drain the veggies well, and return it to the pot. 3. Add the cheese, seasoning, scallions, and cream cheese to the pot. The cheese should instantly start to melt. 4. Puree with a hand blender (ie, the best thing on our registry…I LOVE this thing!). 5. Taste for seasonings and serve.
THIS is the way that you get someone to eat kale. This is the way that you get someone to forget that they can’t eat potatoes. This is the way to use up that cauliflower that is about to go bad. This is just awesome. The horseradish really gives a sharp, spicy hit and the cream cheese makes the dish both buttery and creamy. The scallions make the whole thing taste like loaded mashed potatoes, and – guess what? – you don’t taste the kale. Such a great way to sneak in some roughage. It’s the ideal one-pot meal, especially with the stick blender – serve it right out of the pot, like I do. Then, scrape the remnants with your finger, like I do.