Ever tried cauliflower mashed “potatoes?” It can be surprising how good this is – maybe not quite the same as potatoes, but closer than I’d expect. I created this variation that take the flavor to a new level – a little spicy and richer. Very tasty.
I actually experimented with a few variations – with and without chiles, feta cheese, and cumin. All are good, but as you add more of these, you get more richness and complexity of flavor. The more stuff you add, the harder it becomes to identify as cauliflower. With a mild chile, it can be hard to tell that there’s chile and feta in the cauliflower – it’s just a richer flavor. Put hot chiles in, be careful, gotta watch it as they can be overpowering.
Hope you like this – taste it as you go along to get the spiciness you want.
Here is the link to print.
Ingredients
- 3 to 3½ head cauliflower (6-7 cups chopped up)
- 1 tsp chicken bouillon
- 2 garlic cloves, peeled & pressed
- 2 tbsp unsalted butter
- ¼ cup milk
- ¼ cup mild diced green chiles
- ¼ cup crumbled feta cheese
- salt & pepper to taste
- optional: ¼ tsp cumin
Instructions- Chop up or break up cauliflower into small pieces. Place in medium pot with about ½ cup water. Heat to boiling, then turn down to low and let cook for 20 minutes or until very soft. Sprinkle the chicken bouillon over the cauliflower about 15 minutes into cooking.
- Drain off any remaining water, then put cauliflower into a food processor. Add the pressed garlic, butter, and milk and process until smooth.
- Add the chiles and feta and process until smooth again. You may want to add these a bit at a time and taste as you go along to get desired level of heat and flavor. If desired, add cumin.
- Add salt and pepper to taste, blend and serve.
Enjoy!
~~~~~~~~~~~~~~~~
Anita
303-316-8002
anita@denvergreenchili.com
