Today I’m singing the praises of something a little out of the ordinary! You’ve all heard of (and are massive fans of) mashed potatoes, right? Let’s be honest, who doesn’t dream of ultra silky smooth, butter laden mashed potatoes in their sleep. Well, can we just take a minute to step back, look around, and notice that there’s another veggie that deserves a moment in the mashed hall of fame? Not only is it JUST as good, it has 1/4 of the carbs and calories of potatoes, so I think it’s worth acknowledging…
Yep, I’m talking about cauliflower. When steamed in the pressure cooker, mashed or blended to a silky smooth level of goodness, and then combined with some fresh chives, nutty Stella parmesan cheese, fresh parsley, and a little butter, you realize that cauliflower really isn’t so bad after all! It’s actually way better than “not so bad”, it’s downright GOOD!
Usually for Thanksgiving we’ll have some sort of sweet marshmallow and pecan sweet potato side dish and then it’s always a toss up on whether to serve mashed potatoes as well! Soo, how about I help you with that decision and suggest tossing out the classic mashed potatoes this year in lieu of some parmesan cauliflower mash? I know it sounds crazy and there might be a temporary uproar, but you could even be sneaky about it and not tell anyone else. Let them figure it out on their own – and, my guess is there will be many at your table who can’t even tell the difference!
So, how do I make this delightful mash, you may be asking! Well, I’ve got some good news for you. The only dishes you’ll need to dirty are your pressure cooker pot, a knife, and a cutting board. First, you’ll plop your large hunks of cauliflower into a steamer basket inside your pressure cooker (or just place them right in the bottom of the pot with a cup of chicken broth) and give them 10 minutes of cook time at high pressure.
One more very important thing to mention!! Stella® (hello best parmesan cheese EVER) is hosting the “Taste of Authenticity” Recipe Contest beginning November 1st through January 12th, 2018. YOU can submit an original recipe featuring Stella® cheeses for a chance to win up to $3,000!!
To learn more, visit this link —–>>>>> Give me the details!
- 1 head cauliflower, broken apart into large florets
- 1 cup chicken broth
- 4 tablespoons butter
- 1 cup parmesan cheese
- ¼ cup fresh chopped chives
- 2 tablespoons fresh chopped parsley
- 1 teaspoon salt
- ½ teaspoon black pepper
- Place cauliflower in pressure cooker, then pour 1 cup of chicken broth over top of florets.
- Lock lid and set to high pressure for 10 minutes.
- When time is up, do a quick release, then drain all liquid out of pot.
- Using a potato masher, mash cauliflower until no small chunks remain. If you want a smoother mash, use a blender to make a cauliflower puree.
- Add butter, parmesan, chives, parsley, salt and mixer, and mix until butter and cheese are melted.
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