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Rosemary Cauliflower Mash- A New Favorite

12 Jan

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At our staff end-of-year party, a coworker made the best thing ever: a cauliflower mash with the taste of stuffing and the texture of mashed potatoes. It is as easy as roasting two heads of cauliflower and whirling it with some other delicious ingredients in a food processor. For the love of all things holy, go whip this up for your next meal.

Rosemary Cauliflower Mash

Ingredients

  • 6.5 TBS olive oil
  • 2 heads of cauliflower, chopped
  • 1 onion, chopped
  • salt, to taste
  • pepper, to taste
  • 3 sprigs rosemary
  • 1 head garlic
  • about 1/4 c whole milk or half and half
  • half stick of butter
  • ancho chili powder (optional)

Assembly

  1. Preheat oven to 400F. Toss cauliflower in 4-5 TBS olive oil and season with salt and pepper to taste. Slice the head of garlic across the top so all the cloves are exposed. Pour 1 tablespoon of olive oil over the garlic and wrap loosely in tinfoil. Roast the cauliflower until tender and garlic until fragrant and soft, about 40 minutes. While those roast, saute the onion with the remaining olive oil until soft and fragrant.
  2. Place the roasted cauliflower in food processor. Squeeze out the roasted garlic cloves into the food processor. Add remaining ingredients and grind to desired texture, adding milk if necessary.

‘Pouzi Pizza

12 Jul


My love for watermelon runs deep- MamaKef has been known to stare into a fridge with three full melons and lament that there won’t be enough for the whole weekend once I get home. So ChampagneOnlyKef knew exactly what she was doing when she rolled up to the 4th of July ‘Ganza with an innovative watermelon dessert.

This ‘pouzi pizza (watermelon=karpouzi in Greek) is delicious and full of dairy decadence. I love the combo of sweet ricotta cheese and mint, and the cold watermelon base makes you forget you’re eating a Heart Attack flavored dessert. Many thanks to ChampagneOnlyKef for bringing this guy into the repertoire!

‘Pouzi Pizza

Ingredients

  • 1/2 c ricotta
  • 1/4 c cream cheese
  • 1 TBS honey
  • 1/2 tsp vanilla
  • Watermelon
  • Berries, for garnish
  • Fresh mint, for garnish

Assembly

  1. Slice watermelon longitudinally.
  2. Mix together cheeses, honey, and vanilla until well combined. Spread over watermelon rounds.
  3. Cut covered rounds into “slices.” Garnish with mint and berries. Chill before serving.

Feta Chive Cauliflower “Hashbrowns”

21 Jan

This post could also be called “The Time I Ate 6 Oz of Feta in One Sitting,” but as I am drowning in school work, I will save that story for another day (Care to chat about anticholinergics? Call your girl). I had every intention of simply Greek-ifying this ridiculously good-looking cauliflower-based grilled cheese, but once I sampled the “bread” I got impatient, remembered I actually don’t really love grilled cheese that much, and decided to scarf down the patties on their own instead. 2015 is all about living with no regrets, right?

Anyway, these are simple and so yummy. The “bread” is plenty cheesey already and without the round of extra toasting they turned out very similar in texture and crispiness to hash brown patties.  They also marked my inaugural trial of the Ninja food processor (vs my beloved Cuisinart), so more on that later. Do any of yall use the Ninja? Any fans out there?

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Feta Chive Cauliflower “Hashbrowns”

Ingredients

  • small head cauliflower, cut into small florets
  • 2-3 eggs, lightly beaten
  • 6 oz Feta (I used fat free because I am powerless in the face of Feta… but you do you)
  • 2-3 TBS chives, finely chopped
  • 1/2 tsp sea salt
  • black pepper, to taste

Assembly

1. Preheat the oven to 450F. Pulse the cauliflower in a food processor until it is a fine grain. Throw it in a microwave-safe bowl and microwave for 8 minutes. Let cool. Put in a cheesecloth or fine strainer and strain as much water as possible out of it.

2. Combine strained cauliflower, 2 eggs, and remaining ingredients. If the mixture will stick together to form a patty, congrats, you’re done. If it doesn’t, throw the other egg in there and mix again.

3. On a parchment- or silicone-lined baking sheet, shape the mixtures into patties (I used my fingers and the back of a fork). Cook for 16-25 minutes, depending on how successful you were at getting out the water. They’re done when they are browned to your liking.

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