[fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]“MOCK” GARLIC MASHED POTATOES[/title][fusion_text]Week of March 31st-April 4th 2014
(Thanks to my neighbor, Dale Ebnet)
1 Medium Head Cauliflower 1 Tbs. Cream Cheese, softened 1/4 Cup Grated Parmesan Cheese
1/8 Tsp. Ground Black Pepper 1/2 Tsp. Minced Garlic 3 Tbs. Butter
1/8 Tsp. Chopped Fresh or Dry Chives, for garnish
In a kettle, bring water to a boil over high heat. Clean and cut cauliflower into small pieces, Cook in boiling water for about 6 minutes, or until well done. Drain well. Do not let cool. Pat cooked cauliflower very dry between several layers of paper towels. In a food processor, puree the hot cauliflower with the cream cheese, Parmesan cheese, garlic, chicken base and pepper until almost smooth. Garnish with chives and serve hot with pats of butter. Note: Try roasting the garlic and adding a little fresh rosemary for a whole new taste.
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