John and I agree on a lot. But not everything.
Cauliflower, for one. I love it, he doesn’t.
I won’t give up that easily, though.
So the other day I made this Cheesy Puréed Cauliflower to go with our Crock-Pot Barbacoa.
I thought if I served it just like mashed potatoes, maybe John would think that it was? He was getting home late from work that night, so I left his plate on the counter.
Later I asked him: “Did’ya like dinner?”
He responded with a laugh: “Fake mashed potatoes?”
But then he added: “Really good!”
Maybe he didn’t fall for my little trick, but he did enjoy the dish. That’s a win in my book!
Cheesy Puréed Cauliflower
I make this dish with Parmesan because it’s usually what we have on hand, but you could get creative with whatever cheese you love. I bet gruyere would be fantastic, as would fontina, or even cheddar. You could also add garlic or chives for extra kick. If you discover a good combo, would you let me know? I’d love to try it!
1 large head cauliflower, trimmed of stem and leaves
3 T butter
3/4 cup half-and-half
3/4 cup grated Parmesan cheese
Salt and pepper, for seasoning
Cut cauliflower florets off the stems. Place in a steamer basket with a small amount of water; steam, covered, until very tender. Remove pot from heat but reserve cooking water.
Using tongs, transfer the cauliflower to the bowl of a food processor. Add the butter, half-and-half, Parmesan, salt and pepper, and 1/4 cup of the reserved cooking water. Process everything until desired consistency is reached — from very smooth to somewhat chunky. If you prefer a thinner consistency, add another 1/4 cup of the cooking water, and blend again.
Taste; adjust salt and pepper. Serve immediately.