Thursday, March 8, 2012

Smashed Cauliflower

{Cauliflower Jacuzzi}

I finally went grocery shopping. After eating out for about two weeks straight and burning a hole in my pocket and virtually melting my boyfriend's credit card, I've decided it's time to get healthy again and start cooking. Whenever I go grocery shopping, I buy as many fruits, veggies and lean proteins as I can because let's be honest the temptation to order take out for lunch at work is too strong. I try to keep my pantry and fridge stocked with as many fresh and healthy ingredients as I possibly can to avoid joining the obesity epidemic.

Today at the store, cauliflower was on sale. Cauliflower is delicious, tender, and can be cooked in many many ways. Some don't like the odd flavor of it, but I happen to adore it. Cauliflower goes famously with cheese, citrus, or herbs. (I actually prefer it with a sprinkling of dried dill.)

This weekend took its toll on my health so I decided that this warm yet hearty recipe was the perfect remedy to my horrible eating habits. It's cheesy, yet light, and the dash of dill really adds some brightness that you wouldn't expect.
{Ready for the smashing to commence}

2 handfuls of cauliflower diced into small bits
1 TBSP sour cream or Greek yogurt (healthy substitute)
1/4 cup Parmesan cheese (or any other sharp, salty cheese you have - Gruyere or Swiss work well too)
1 TBSP butter (or margarine)
1 TBSP dried dill
1 tsp pepper
1 TBSP kosher salt

Bring 3 cups of water to a boil. Add your salt to flavor. Toss in your diced cauliflower - now I say diced because the smaller you cut the pieces, the easier it will be to smash it later. Since cauliflower is semi fibrous, you sometimes may run into an obstacle with larger pieces. Let your cauliflower boil in the water for about 10 minutes or until it becomes translucent and tender.

With a slotted spoon, add your cauliflower to a bowl. Add the sour cream, butter, dill, pepper, and cheese to the bowl and start smashing with either a masher or the head of a whisk. You want your cauliflower to be somewhat chunky, but still smooth enough to absorb the liquids that you've added.

Taste and season accordingly. You may want to add some cheese and extra dill on top for serving purposes. Trust me - you won't even miss the starchy potatoes and you'll feel light (not tired and fat!).

{Smashed cauliflower}
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1 comment:

  1. I hear you. I"m trying to get back on track too. This looks like an interesting recipe.

    Maria @ Orchard Bloom


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