There are too many faux this and faux that recipes on Pinterest and some of my favorite food blogs. Here's the lesson: if you really like something that is less than healthy, eat it once in a while, in moderation, and save faux stuff for your winter wardrobe.
Ingredients & Tools
- a head of cauliflower
- 1 cup of ricotta
- 4 to a million garlic cloves
- Parmesan cheese
- Kosher salt
- pepper
- immersion blender
Chop and cook the cauliflower in simmering water until it is fork-tender, about 20 minutes.
Add the ricotta and garlic to the drained and cooked cauliflower. I really love garlic. Mr. Crying Cook does too, but, yowzers, raw garlic is too much for me. Not only did I use it raw like the recipe indicated, I. ADDED. MORE. Don't do that. Seriously.
Blend it all with an immersion blender until it's smooth and fools you into thinking it may be tasty.
Season it with salt and pepper. Grate fresh Parmesan.
See, it looks like it could be okay. My husband was very generous with his review. He's a good guy. Thankfully, the pork chop and the kale was good.
Aww, Crying Cook! Usually I am in full agreement with your reviews, but I have to say I do love me some faux-tatoes. At least give them one more chance, pretty please?! (I've found that if you decrease the garlic and add a bit of tasty breadcrumbs to thicken things up, you could really think it's potatoes.)
ReplyDeleteNilda- I love mashed cauli. The trick is to boil the cauli in chicken broth, and not water. It really helps with the flavor. You can use 100% cauli, or half cauli and half potato if you really miss that flavor. Once it is soft, I drain it and then put it in the blender with butter and fat free half and half- so delicious!
ReplyDeleteDid you say broth and butter? I can get behind that. I'll try it, promise.
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