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Smashed Cauliflower

This is one of those low carb diet dishes that is supposed to replace potatoes…and it’s good enough to actually make you forget all about those carbs!

1 head cauliflower, cut up
1-1.5cups chicky broth
salt/pepper
1Tbl butter
1 cup shredded cheese (whatever you like)

Put the cauliflower in a large skillet with a lid if you’ve got one. Pour in enough broth to come up halfway on the cauliflower and turn the heat to high. Let the cauliflower simmer until it gets soft. Drain off the broth, set aside. Add the butter, s/p and cheese. Turn the heat to medium. Start lightly mashing the cauliflower and cheese together. Add back in enough broth to keep the mixture moist but not runny. I like to leave identifiable chunks of cauliflower in mine, but you can smash it all the way if you like.

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Confetti Cauliflower

image courtesy Food Network
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Confetti Cauliflower

I saw this recipe on Rachel Ray's show and decided to make it myself. It is very good and vegan! My recipe is slightly different than the original in that I roast everything rather than use a skillet.
Course Side Dish
Cuisine Mediterranean
Keyword cauliflower, mediterranean cauliflower, roasted veg
Prep Time 10 minutes
Cook Time 15 minutes
Servings 4
Author misangela

Ingredients

  • 1 head Cauliflower cut into 1" florets
  • ½ cup jarred roasted red pepper or one flame roasted pepper, 1" dice
  • ½ cup pitted oil cured black olives OR pitted kalamatas
  • 1/3 cup diced flat leaf parsley
  • ½ tsp red pepper flakes or more to taste
  • S/P to taste
  • olive oil

Instructions

  • Prep all your veg first to make your cooking go faster. It is called "mise en place" and it really helps make cooking easier.
  • Preheat oven to 425°F. On a half sheet pan (you can cover with foil to make cleanup FAST), toss everything EXCEPT parsley with enough olive oil to coat. Season with about 1-2 tsp salt and pepper - go lightly, you can check again at the end of cooking.
  • Put sheet pan on center rack and let veg roast for about 15-20 minutes. If the veg is getting brown before it gets cooked, turn down the heat and let it go longer. Cauliflower should be soft and browned.
  • When cauliflower is done, pull from oven, toss again and let stand 5 minutes. Toss in parsley and check seasoning. Serve warm.

Notes

This recipe can be cooked in a skillet, but I prefer roasting for best flavour. If you want to speed up the roasting, you may blanch the cauliflower before tossing with other ingredients. 
Image from Food Network site on the original Ray recipe.