Cheesy Cauliflower Mash
Many of us grew up in a house where cauliflower was only served one way: boiled into oblivion—or at least until the house was filled with an odor that would linger for hours. But once we figured out how to cook it, cauliflower mash magically worked its cruciferous ways into our kitchens and hearts. And when you toss in a healthy dose of Reny Picot Fontina, fresh herbs, and garlic, you’ve got a low-carb side dish that’s impossible not to make over and over again.
1 large head of cauliflower
6 garlic cloves, crushed
2 tablespoons olive oil
2 cups water
1 teaspoon salt
1/2 cup shredded Reny Picot Fontina
2 tablespoons finely chopped fresh chives
- Halve the cauliflower through the stem. Cut a “V” shape around the core to remove the core from each half. Finely chop the cauliflower. The smaller the pieces, the faster the cauliflower will cook and the creamier the finished dish will be.
- Heat olive oil in a 4-quart pot over medium-high heat. Add the garlic and sauté 2-3 minutes, stirring occasionally. Add the cauliflower and sauté 3-5 minutes more.
- Add the water and salt and bring to a boil. Reduce heat to a simmer. Cover and cook until the cauliflower is tender, about 10 minutes.
- Reserve 1/3 cup of the cooking liquid. Drain the cauliflower.
- Place the drained cauliflower and reserved cooking liquid back in the pot. Mash using an immersion blender to desired consistency.
- Stir in the Fontina and chives. Garnish with parsley and serve hot.