Thursday, March 21, 2013
Okay, so you now know how to roast cauliflower and have a few good ideas for using it, including a gorgeous tri-color cauliflower salad, savory Sicilian cauliflower, or a familiar Indian favorite, cauliflower and potatoes.
And let’s not forget about the simplest way possible, which is by the
handful plateful, right off the roasting pan and into your mouth.
Today’s recipe starts with roasted cauliflower and smashes it up all potato-like in three simple steps. Whether a wonderful side dish or as a bed for your favorite protein, it’s a mouthwatering way to enjoy cauliflower that is both classy and comforting.
Move over, spuds. There’s a new game in town.
Garlicky Smashed Cauliflower
1. Roast (described here). (Yet another tantalizing photo.)
2. Sauté a few cloves of garlic in 1 tbsp of olive oil for 45 seconds, then season with a grind of black pepper and 1-3 tbsp of cream (optional).
3. Smash in cauliflower. Taste and adjust seasonings as needed.
Omitting step 2 is okay, though it will only take two extra minutes and the garlic and cream keep it from being nothing more than broken pieces of roasted cauliflower. (Not that there’s anything wrong with that.) Plus, er, garlic and cream? Need I say more? Believe me that garlicky smashed cauliflower is truly yet another crucifer revelation.
Do let’s be clear: it’s not the same thing as smashed potatoes and really can’t be considered in the same boat as mashed potatoes, which is its own thing altogether. For the record, I, too, love silken, creamy, mashed potatoes—who doesn’t?—but it’s something I eat on only very rare occasions. Cauliflower is much lower in calories, doesn’t have the same deleterious effect on your blood sugar, and has far more vitamins, minerals, and phytonutrients compared to white potatoes.
And, perhaps most importantly, it’s absolutely divine.