Post by Loupy on Jul 30, 2017 12:02:59 GMT -7
Mashed Cauliflower With Parmesan and Chives
From: Heidi @ www.foodiecrush.com/mashed-cauliflower-parmesan-chives/
Cauliflower is having it’s day in the trending sun as a healthy ingredient substitute in many of our favorite recipes—like this one, where we swap mashed cauliflower for mashed potatoes in this silky side dish.
Cauliflower subs in for the potatoes, and chicken broth takes the place of the cream or milk. Simmered together and then puréed in a blender or food processor turns the cauliflower into a silky texture worthy of any mash. Just 1/4 cup of Parmesan adds a cheesy bite so good you’ll never miss the butter.
SERVES: SERVES 4-6
Ingredients
2 small heads cauliflower, cored and leaves removed and cut into small florets
2 cups chicken broth
¼ cup grated Parmesan cheese
¼ cup chopped fresh chives
Kosher salt and freshly ground black pepper
Instructions
In a medium saucepan, combine the cauliflower and chicken broth and bring to a boil.
Reduce the heat to a simmer, cover with a lid, and cook for 15 to 20 minutes or until the cauliflower is tender, but not completely falling apart.
Use a slotted spoon to transfer the cauliflower to a food processor and puree until silky smooth.
Transfer to a bowl and stir in the Parmesan and chopped chives and season with kosher salt and freshly ground black pepper.
Serve warm.
From: Heidi @ www.foodiecrush.com/mashed-cauliflower-parmesan-chives/
Cauliflower is having it’s day in the trending sun as a healthy ingredient substitute in many of our favorite recipes—like this one, where we swap mashed cauliflower for mashed potatoes in this silky side dish.
Cauliflower subs in for the potatoes, and chicken broth takes the place of the cream or milk. Simmered together and then puréed in a blender or food processor turns the cauliflower into a silky texture worthy of any mash. Just 1/4 cup of Parmesan adds a cheesy bite so good you’ll never miss the butter.
SERVES: SERVES 4-6
Ingredients
2 small heads cauliflower, cored and leaves removed and cut into small florets
2 cups chicken broth
¼ cup grated Parmesan cheese
¼ cup chopped fresh chives
Kosher salt and freshly ground black pepper
Instructions
In a medium saucepan, combine the cauliflower and chicken broth and bring to a boil.
Reduce the heat to a simmer, cover with a lid, and cook for 15 to 20 minutes or until the cauliflower is tender, but not completely falling apart.
Use a slotted spoon to transfer the cauliflower to a food processor and puree until silky smooth.
Transfer to a bowl and stir in the Parmesan and chopped chives and season with kosher salt and freshly ground black pepper.
Serve warm.
