Creamy mashed cauliflower is the perfect low-carb side option for your Easter meal! Flavored with garlic, rosemary, and cheese this veggie dish is sure to please. Happy Tuesday! I had planned on posting yesterday, but the weekend was busy and I ended up having a busy Monday as well. I realized last night around 10pm that I never typed up my blog post!
I hope you all had a fun weekend! I celebrated my niece, Adelyn’s first birthday with my family. I made chicken skewers with a big salad and homemade poppyseed dressing, spinach and artichoke dip, and cheesy pepper popcorn. I’m pretty sure I mention that popcorn in almost every post! Here are two of my favorite photos from the day:How cute is that outfit? It’s a personalized onesie and handmade tutu from Etsy!First taste of birthday cake! Addie was very dainty with her bites and then her mother started smashing her “smash cake” for her. Well, then she joined in and ended up being a sticky mess afterwards! Addie was a trooper throughout the whole day – she didn’t nap once and was really into opening her presents.
Addie’s actual birthday is April 1st (tomorrow), so the celebration will continue!
Ok, onto a delicious side dish to go with that amazing Easter Ham. Cauliflower is all the rage these days – you can make pizza with it, breadsticks, rice, add it to cream sauces, etc. It’s always been one of my favorite vegetables, but I’ve always been so skeptical of mashed cauliflower. Once I finally tried it I ended up loving it!
Now, I won’t lie to you and tell you that these taste like mashed potatoes. However, they are creamy and very tasty! So, if you’re looking a for a healthier, low-carb side dish, you’ll love this recipe. Melt butter on top and you’ve got a sinful tasting dish that is good for you! Of course there is some cheese in there. I use mascarpone to add creaminess and parmesan to add flavor. The combination is perfect with the mild garlic flavor and rosemary. There is also a hint of nutmeg, which just goes really well in anything creamy.
This mashed cauliflower is what I served alongside my Apricot and Riesling Glazed Ham – it went perfect together!
- 1 Head Cauliflower, cut into florets
- 1 Clove Garlic, peeled and left whole
- ½ Teaspoon Fresh Rosemary
- 2 Tablespoons Mascarpone Cheese
- 2 Tablespoons Freshly Grated Parmesan Cheese
- 1/8 Teaspoon Freshly Grated Nutmeg
- Kosher Salt and Freshly Ground Black Pepper
- Butter, for topping, optional
- Steam the cauliflower florets and garlic clove for about 15 minutes, or until very tender. Transfer the cauliflower to a paper towel lined plate and pat very dry. The more liquid you soak up, the creamier your puree will be.
- Place the cauliflower in a food processor along with the rosemary, mascarpone cheese, Parmesan, nutmeg, salt and pepper. Pulse until the cauliflower is pureed and creamy, scraping down the sides to make sure all is incorporated.
- Top with butter if desired and serve.