Trick your friends by telling them that this dish is garlic mash potatoes.
Ingredients
1 head cauliflower
2 tablespoon cream cheese, softened
3 tablespoons unsalted butter
1/4 cup grated Parmesan
2-3 garlic cloves, minced
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
Method
- Bring water to boil in medium-large pot.
- Wash and cut cauliflower into small pieces. Be sure to include the stem, no need to waste that.
- Cook in boiling water for about 6 minutes, or until tender. Drain well.
- In a food processor, add cauliflower, cream cheese, butter, Parmesan, garlic, salt, and pepper, pulse until mixed or puree until smooth.
Serves 4.
This is another great recipe adapted from Mark Bittman. It’s a good introduction to Brussels sprouts. Bacon and figs would make cardboard taste good.
I was at a party and I overheard someone gushing, yes, gushing, about a Brussels sprout dish he had at some fancy restaurant in the city. Whenever I hear anyone talk about food, especially passionately, I quickly scoot my chair closer and immediately join the conversation. I don’t remember where the restaurant was or how the dish was made. What I do remember is a very important revelation. You don’t have to cook Brussels sprouts. With that idea firmly planted, my Brussels sprout world was open and I started making salads.
Roasting Brussels sprouts is my favorite way to prepare them. I especially like the crunchy outside leaves.
If I told you that this cauliflower dish tastes like French fries, would you believe me? That is what the culinary blogosphere says about this recipe. I think it comes pretty darn close. If you can find orange, green or purple cauliflower, snag them for this dish. A little color is good for any meal. Only use fresh cauliflower, because frozen ain’t going to give you the same crunch.
I got this recipe through one of those e-mail recipe exchanges. The directions were to e-mail your favorite recipe to the person whose name is at the top of the list and then send the e-mail to 20 other friends. You would then receive a slew of recipes. Of all the ones I received, this one is my favorite. I’m told it comes from Rachael Ray.
I like eggplant. I like the taste and look of them. They come in all kinds of cartoon-like balloon shapes and sizes. They can be purple, elegantly striped or creamy white. Historically, eggplants and other nightshade vegetables, have suffered from bad press. Sometimes called “mala insana” or “mad apple,” it was thought that eggplants caused many ailments including fever, epilepsy and insanity. It’s no wonder that Northern Europeans mainly used them ornamentally until the 1600s.
