EDIBLE OBJECTIVE

Garlic Mashed Cauliflower

Mon. November 1, 2010 12:00 AM
by Brad Mercil

I was having dinner in downtown Chicago and I noticed that one of the choices for side dishes looked interesting. It was mashed cauliflower with garlic. This really caught my attention and I immediately ordered it.

When my meal arrived, there was an elegant portion of mashed cauliflower with garlic on my plate topped with a sprinkle of cheddar cheese and crumbled bacon. I dove right in! What a fasicnating profile this combination produced. It was smooth and creamy yet I could taste the cauliflower, garlic, cheese and spices. When our waitress returned, I asked if it was possible to get the recipe. She spoke with the chef and promptly returned with an answer, no.

So it was game on! I had to recreate this dish on my own. Many years ago I was given a recipe for creamed cheese mashed potatoes and used this as a place to start. The mashed potatoes always came out nice and smooth because of the cream cheese and butter. I started making my version of mashed cauliflower with garlic by just subsituting the potatoes with cauliflower. The first few times there was way too much cream cheese and butter, so I cut back. Then I decided it needed a few more touches so I added parmesan cheese and half & half. Now it really started to taste like what I remembered. After a few more tries I had it.

I've served this side dish many times and people always enjoy the new combination of flavors. I've also found that if you serve it to kids and "forget" to mention that it's cauliflower they love it! It does have a fair share of cheese, butter and cream cheese but a sensible portion with grilled lamb loins, steak or pork chops can be the perfect final touch.

So let's get started!

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Mashed Cauliflower with Garlic and Cheese

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***Ingredients***

3 quarts of water
2 - 3 large heads cauliflower cut into florets
5 - 10 peeled cloves of garlic, depending on your taste
1 cup half & half
1 1/2 cups shredded cheese, can be any one of the following Parmesan, Romano, White Cheddar; Asiago, or a combination
4 oz. cream cheese
2 tblsp unsalted butter
1 tsp salt
Freshly ground black pepper to taste
3 - 4 strips bacon fried crisp, then crumbled
1/3 cup cheddar cheese shredded for topping
Fresh Italian parsley roughly chopped

****Preparation***

In large pot combine, cauliflower florets, garlic cloves, water and salt. Over medium high heat, bring to a boil. Turn heat down to medium low and simmer until florets and garlic cloves are fork tender about 20-25 minutes. Drain florets and garlic in a collander and shake well to remove excess moisture.

Return mixture to the pot and mash cauliflower and garlic with a hand potato masher. Turn heat to low and add half & half, 1 1/2 cups shredded cheese, butter, salt and pepper to taste. Using a hand blender thoroughly incorporate mixture into a smooth consistency that looks like mashed potatoes. Simmer over low heat for 5 - 10 minutes.

Place mixture into serving bowl and top with cheddar cheese and crumbled bacon and or chopped italian parsley. Serve immediately!