Lately Samantha has taken quite an interest in cooking with her dad.
While she’s been into it since she’s been able to walk, suddenly cooking has become more important than even Dora the Explorer.
It makes me happy to see her take such an interest in cooking–as we are firm believers in food as an intrinsic, wonderful part of family life–and that she and Tom can share such a special connection.
So, in case you’d like it, below is the recipe for what they made here:
Mashed Cauliflower
1 head cauliflower
1/2 c milk (give-or-take)
4 TBL butter (give-or-take)
Salt & Pepper
- Wash cauliflower, remove stem and any leaves and cut into roughly golf-ball sized pieces.
- Put into pot, cover with water and bring to a simmer.
- Cook until soft (a sharp knife will easily slide through).
- Drain well. Very well.
- Add about a 1/2 c milk and about 4 tablespoons of butter. Let the butter melt.
- Add salt and pepper to taste.
- Mash well.
- Drain, a bit, if necessary.
Note: When mashing, cauliflower puts off a lot more liquid than potatoes do, so use a lot less milk than you would when making mashed potatoes. Feel free to use less or more milk than called for here in order to make your mashed cauliflower the consistency you want.
This dish is a great substitution for mashed potatoes for those on a low-carb diet.