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Parmesan Mashed Cauliflower Will Make You Forget About Potatoes

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"Cauliflower is the perfect opportunity for culinary experimentation," Vancouver chef and restauranteur Vikram Vij told Maclean's. And I couldn't agree more!

Cauliflower hasn't always been one of my favourite vegetables. It used to sit in my fridge until it was nearly past the point of no return, and then I would resort to chopping it up and eating it raw with dip. But then one day I tried to mimic one of my favourite restaurant dishes, roasted cauliflower, and I was sold on the versatility of this seemingly boring vegetable.

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Cauliflower mash (aka "faux potatoes") is delightfully light, smooth, and creamy. It's one of the most versatile side dishes you can create. I love it with braised short ribs or tucked under my favourite chicken stroganoff. You can also try different add-ins to change up the flavour, such as sundried tomatoes, chives, parsley, horseradish, olive oil, or feta cheese.

This cauliflower mash is a great substitution for mashed potatoes, for those individuals who are trying to reduce their starch portions.

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Parmesan Mashed Cauliflower
Serves 2 - 3

Ingredients:

1 large head cauliflower, chopped into small florets
Vegetable or chicken broth, low-sodium (enough to cover cauliflower by 1 inch)
2 cloves garlic, peeled
1/3 cup plain greek yogurt
1 tbsp Parmesan cheese
Salt to taste
Pepper to taste

Directions:

-In a medium saucepan, bring broth, cauliflower, and garlic cloves to a boil.
-Reduce heat to medium and cover, allowing to cook for 15-20 minutes, until cauliflower is tender and easily mashed with a fork.
-Pour out any excess stock that remains.
-Pour drained cauliflower and garlic into a food processor and add all other ingredients. Blend until smooth.
-Serve with your favourite dish.

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Source: Wealth of Health

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