Vegetarian

Recipe: Creamy Cauliflower Garlic Mash

Comment below if you love mashed potatoes!

What if I told you this wasn’t mashed potatoes. What if I said this warm plate of creamy garlic mash was actually made of cauliflower. Would you try it? Before you rethink your decision, give this recipe a try. Have a heaping spoon with some braised short ribs, or add it as a side with your Thanksgiving feast and lighten things up.

WARNING: Following the consumption of this Cauliflower Garlic Mash there may be sudden outbursts of joy, excessive smiling, and out of control requests for more.

 Photo Description: Creamy Cauliflower Garlic Mash in a square serving dish on top of a white fringe cloth and 2 sunflowers in the bottom left corner.

Photo Description: Creamy Cauliflower Garlic Mash in a square serving dish on top of a white fringe cloth and 2 sunflowers in the bottom left corner.

Creamy Cauliflower Garlic Mash

 PREP TIME: 15 minutes
Cook TIME:
15 minutes
TOTAL TIME:
30 minutes
SERVES: 4
AUTHOR:
Mary Mammoliti / Kitchen Confession

INGREDIENTS

1 large head of cauliflower, cut into florets
4 cups chicken broth
4 cups water (more if needed to cover florets)
1 tablespoon unsalted butter
3 tablespoons extra virgin olive oil
2 large garlic cloves, minced
¼ cup 2% milk
salt and black pepper to taste

DIRECTIONS

  1. Place the cauliflower florets in to a large stock pot and cover with the chicken broth and water. Cook for 8-12 minutes or until fork tender. Drain and keep the in the colander and move onto next steps. You want to get as much water as possible out of the cauliflower.

  2. Pour the olive oil into the stock pot and sauté the garlic until fragrant. Remove from heat and return the cooked cauliflower back into the stock pot, add milk and butter. Using an emersion blender purée until smooth and creamy. Taste for salt and pepper.

  3. Garnish with chopped parsley, drizzle extra virgin olive oil over top and serve warm.

NOTES

Refrain from adding additional butter and/or milk to the mash, it will thin out too much.

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Recipe: Watermelon Berry Salad

Yesterday, I ran an Instagram poll (one of many I like to do on instagram) and the poll results are in! I posted a photo of this Watermelon Berry Salad and asked “would you like the recipe for this summer salad?” and the “Hells Ya!” have won.

Thank You all for taking part and keep scrolling down for the full recipe. These polls help me decide what recipes to post. and which I should keep to myself, locked away, deep in my archives. I hope you enjoy this salad as much as Frank and I do.

PSA: The dressing is what makes this combination shine BUT if it’s not your thing simply pour the juice of two limes over the cut fruit and toss.

If you've been following along for a while or just joined the KC foodie gang, nothing makes me happier than food. From cooking, to eating to talking about food. So, feel free to comment below. I would love to hear your thoughts. Don’t be shy, let’s chat ~ (((hugs)))

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Watermelon Berry Salad

Total Time: 10 minutes
Serves: 4 servings
Author: Mary Mammoliti | Kitchen Confession

INGREDIENTS

For the Salad

1/2 seedless watermelon cubed (approx. 8 cups)
1/2 cup blueberries
1/2 cup blackberries
1/4 cup crumbled feta (I used goat/sheep milk feta)
8+ mint leaves, chiffonade (cut mint leaves into slender ribbons)

For the Dressing

1 lime, juiced
2 teaspoons olive oil
2 teaspoons honey
1/4 teaspoon sea salt

INSTRUCTIONS

  1. Combine the fruit, mint and cheese in a bowl.

  2. Add the dressing ingredients to a bowl and mix well to combine. Pour over salad, toss and serve .

 

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Recipe: Kung Pao Chickpeas and Quinoa Lunch Bowl

Recipe: Kung Pao Chickpeas and Quinoa Lunch Bowl

I love a good fridge clean out. It always produces some of my favourite meals. Opening the refrigerator door, scanning shelves and drawers for ingredients that will make up your meal.

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