I think I’ve been using cauliflower as a potato substitute for almost a decade now. And I have mashed everything. One day I tried: rutabaga, parsnips, turnips and celery root. I’ve also mashed sweet potatoes several times, but even though I like color, the bright orange is not appealing to me as side. And the rutabagas and such were tasty, but the cauliflower is hands-down the best.
One year for Thanksgiving I made them, and my uncles ate them, thinking they were potatoes. They loved them and requested them for the next year.
I usually like to whip them up with either butter or cream cheese or sour cream. They give them a lovely texture.
But I saw a mash with Gouda and I had to give it a try. I love some Gouda and it was so easy. AND it was a perfect side dish for yesterday’s Crispy Honey Garlic Chicken.
I’ll have more to come with cauliflower mash Thursday, as well. I used them in a loaded casserole. It was so good, my husband went for thirds. And between him, me, and my sister-in-law, Mary, we crushed the whole thing.
Smoked Gouda Mashed Cauliflower
- 1 head cauliflower
- 3 sliced sliced Gouda cheese
- salt and pepper to taste
- 1 tbsp butter or ghee
- Garnish: crumbled bacon
Let’s Make it Happen:
Boil water in a pot with a little sea salt.
Cut the cauliflower, removing the florets. They don’t have to be perfect pieces. Put them in the boiling water. Cook them until tender (soft). Strain. Dry with a paper towel, soaking up some of the moisture.
Run through a food processor with cheese, butter, salt and pepper.
Plate and top with a little crumbled bacon.
Eat and enjoy!