Several years ago, when it seemed half the population was practicing the Atkins Diet, mashed cauliflower showed up on the menu in homes and restaurants everywhere. It was promoted as a no-carb replacement for mashed potatoes.
What did I think about the diet? My husband wanted to try it, so I (reluctantly) agreed to follow it with him. I lasted four days. I need my carbs (yes, need)! I’ve never really believed in fad diets, though, so I suppose I wasn’t very dedicated to begin with.
But I can say that mashed cauliflower is quite tasty! It tastes nothing like mashed potatoes; the only similarity is the color. As a matter of fact, if you’re not eating low-carb, feel free to serve it right alongside the potatoes – a proper meal always contains a starch and a veggie, right? I call mine “Crushed” rather than “Mashed,” because I prefer to keep it a little chunky.
Crushed Cauliflower
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1 head fresh cauliflower
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2 medium yellow onions
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1 T. butter
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garlic salt (OR plain salt and fresh minced garlic) and pepper
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Fill a 4-quart saucepan about 3/4 with water. Bring to a boil.
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While the water is heating:
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Core the cauliflower; wash and break into large florets.
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Peel and coarsely chop the onions.
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Melt butter in small sauce pan or skillet. Add onions and cook until soft. If using fresh garlic, cook it along with the onions.
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Add a little salt to the boiling water (about 1/2 tsp; no need to measure). Return to a boil.
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Add the cauliflower florets to the boiling water. Cover and continue boiling on medium-high heat for 10 minutes until cauliflower is tender. Drain.
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Return the drained cauliflower to the hot burner and cook on low heat for just a few minutes to help evaporate some of the water.
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Combine the softened onions and cauliflower (a potato masher works great for crushing). Season with salt and pepper to taste (or garlic salt if you didn’t use fresh garlic).
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Enjoy!
Notes:
I tried this the other day with feta cheese sprinkled on top, and it was quite tasty! Parmesan would also be good.
Another variation is to use McCormick Montreal Steak Seasoning instead of plain garlic salt. Or try any other that you like – cauliflower adapts well to lots of different seasonings.
