I haven’t eaten a regular in potato in……years. I have typically replaced it with cauliflower. Although I’ve tried other: celery root, rutabaga, parsnip, turnips, and sweet potatoes. I always go back to mashed cauliflower, it is simply the best. While playing with goat cheese recently, I thought to myself: why not replace the tablespoon of sour cream and cream cheese with goat cheese. Hmm….. I can dig this inspiration. And true to form, I went with my intuition and used the goat cheese and I was not disappointed. And now it is yours to have and hold as well!
- 1 head of cauliflower
- 3 tbsp goat cheese
- 2 tbsp sauteed garlic
- 2 tbsp extra-virgin first-pressed olive oil
- Sea salt and pepper
Let’s Make it Happen: Cut up your cauliflower florets. Place them in a pot. Cover with water. Boil until they’re tender (soft). Strain really, really good. I suggest using a napkin and giving it a good pat down. Toss in the food processor with goat cheese, olive oil, and salt and pepper to taste. Fold in the garlic now too. That’s it! Enjoy maybe with a beautifully cooked steak or liver.