I make recipes from Cooking Light all the time. And normally, they’re very good. But I made a recipe the other day that is causing me to break the food blog hiatus so I can warn everyone about it.
The trouble with this recipe is that it says to roast the cauliflower for 20 minutes and then to mash it with a potato masher. I knew when I read the recipe that this had to be wrong. Cauliflower is not mashable after a 20 minute roasting. But I let my belief in the magazine overrule my intuition.
Basically, you roast a bunch of cauliflower with olive oil and garlic at 500 degrees for 20 minutes. Then, you add green onions, 1 cup of milk, a couple of tablespoons of butter and some salt and pepper. You know, like you would with mashed potatoes. And then you mash it all together.
Right. I tried that. Mashing was not happening. And I didn’t think more roasting would really help. So, I improvised. I made a roux and then I made a white sauce with the milk and green onions, and tossed in some grated cheddar. And then I poured it on top of the cauliflower and roasted it a bit longer.
And it was good, don’t get me wrong. But it sure wasn’t a mash.