Mashed Cauliflower with fresh ginger – who would of guessed this would replace mashed potatoes in my household. Ted came home from a trip to Kansas City and was raving about this awesome side dish. He described it to me and it did sound good. He had our friend Laura email me a rough version of the recipe. I played with it a bit and made it even better! The garlic with the fresh ginger really works well together. I love it with just about anything fish, pork, beef, chicken. More importantly my kids love it too.
Directions: Set a stockpot of water to boil over high heat.Clean and cut cauliflower into small pieces. Cook in boiling water for about 6 – 8 minutes, or until well done and fork tender. Drain well; do not let cool add cauliflower to mixing bowl, add your softened cream cheese, your warmed half and half, grated parmesan cheese, garlic powder, grated ginger, season with salt and pepper. Spread in a baking dish and sprinkle with paprika. Bake in a 350 degree oven for about 25 – 30 minutes
TIP: Fork tender means when you test it with a fork and it slides in with no pressure. If you have to add pressure it is not well done. Cook for a few additional minutes.
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