Looking back at the last couple of months, I’ve realized my passion for growing food has turned into a passion for preparing food. It makes sense that when we had to let go of the farm, and especially in the cold of a Northern Michigan winter, the next best thing to growing food is to cook it.
More to come…
Erick and I recently watched Rachel Rae make mashed cauliflower in place of potatoes. The recipe, as I later found it online, was something as follows:
- 1 raw cauliflower – medium head makes about a pound of florettes
- 1/4 Cup any combination of butter, milk, cream, broth, etc
- Salt and pepper to taste
- Add some minced garlic for added flavor
- Add in a potato for texture.
Add the liquids, then steam until cooked through (remove stem – some people quarter the curd or head of the cauliflower). When cooked through, begin mashing as you would potatoes. Add seasonings and garlic. If you wish to use a potato, you’ll need to prepare this separately and add it in (or cut it up and steam it a bit longer than the cauliflower.
This recipe is also a great way to begin a good, homemade cauliflower soup. Enjoy!
For additional information on cauliflower, please visit HubPages.